I'm not lying when I say that this is the best cookie I've ever made. Pick up the ingredients for this Chocolate Macadamia Nut Cookie right away! 

It's got all my favorite ingredients in a Subway-sized, perfectly baked cookie.

The trick to making cookies that are perfectly crisp but soft and chewy in the middle turns out to be a combination of things.

For this recipe, I've used a 1 1/2 inch cookie scoop. The butter is just softened enough to get creamy. You don't want it too softened. There is more brown sugar than granulated sugar. 

Lastly, refrigerate your dough. No, I certainly don't refrigerate the dough for all my cookies. Sometimes, it's not necessary. 

For these big, chewy cookies, you will need to refrigerate the dough. It keeps the cookie from spreading out before it starts baking. You don't want a thin cookie here.

Take the cookies out of the oven while they still look fudgy in the middle. Don't worry about it at all. The heat of the cookie and baking sheet will cook it further. You can experiment with just a couple of cookies first to get the perfect bake time for your oven.

Here's another great budget friendly recipe to add to your weekly schedule. There are only four ingredients to make this Chorizo Potato Mexican Breakfast.

You can eat the chorizo and potato filling with fresh corn tortillas on the side or use it to make tacos, enchiladas, empanadas or burritos. It's less than a dollar per serving.