Well, first I am a man, my wife always does the baking, she makes fantastic cookies, brownies and cupcakes for us all the time. She has told me on many occasions ” this is the last batch I’m ever doing for you” , You see I never help her and never realized just how much work goes into baking anything. So I finally told myself ” I’m going to bake some cookies and show her” . I broke out her recipe book the measuring cups, bowls and the mixer she has had forever. In fact many times I have kidded her that I was going to buy her a new mixer and she would always get mad at me and say ” NO, My mother gave me that mixer, it was the first thing she ever bought me for my kitchen. Besides it’s the best mixer I have ever used”. Well after consulting Food Network for a more macho recipe, I ended up doctoring very little to her already tasty recipe (Like I said I’m a man and can never leave well enough alone) I set off to baking and completely destroyed the kitchen, but what’s worse is, that favorite mixer of hers……. Well it was laboring quite a bit but the recipe called for mixing at low to medium speed, before long the mixer started to smoke and as I turned up the speed “POP”…..My wife’s favorite mixer was dead, dead. That led me to having to hand mix (I mean with a fork) We did not even have the old school manual hand mixer, all of the rest of the batch’s I had laid out. My hands and forearms were cramped for days after that. I thought my wife was going to kill me when she came home and saw the kitchen, but then I had to tell her about the mixer……”look out !” The silver lining to this story, the cookies came out much different from her’s and tasted so good that during the annual Thanksgiving get together this year everyone told us ” You need to be selling those cookies!” So, as I write this now, my wife is in our kitchen working from my doctored recipe’s 16 batches of test cookies for tasting before the launch of ” The London Bridge Cookie Company” in 2014.

2 3/4 cups AP flour
1 Tsp. salt
1 Tsp. baking powder
1 Tsp. baking soda
2 1/2 sticks unsalted butter, softened
1 3/4 cups packed dark brown sugar
1/4 cup granulated sugar
1/4 cup sugar in the raw
2 large eggs
2 Tsp. vanilla extract
2 cups white chocolate chips
1 cup macadamia nuts chopped

Sift the flour, salt, baking powder and baking soda into a large bowl.
Beat the butter, brown sugar, granulated sugar and sugar in the raw in a bowl with a mixer on medium high speed until pale and fluffy, about 5 minutes.
Beat the eggs in one at a time, then the vanilla.
“Here’s where it gets tricky” Reduce the mixer to low ” but don’t blow it up”.
Add the flour mixture and beat until combined.
Stir in the white chocolate chips and macadamia nuts by hand.
Cover the dough with plastic wrap and refrigerate for 1 hour.
Preheat oven to 375 degrees F. Drop heaping tablespoons of dough onto the baking sheets, about 2″ apart.
Bake until cookies are golden around the edges but still soft in the middle (about 12 minutes)
Remove, let cool and enjoy.