Remember how I promised you back in January that I would make up for the disturbing lack of cookies around this blog?
Well, that was one of my New Year’s resolutions that I knew I would not mind fulfilling.
White chocolate macadamia nut cookies are one of my favorite cookies. They are buttery and chocolatey and yet, I seem to only have the pleasure of biting into one every couple of years. That has to change.
And we are off! You know this drill. Butter and sugar, egg and vanilla meets flour, baking soda, and salt.
White chocolate is sweet and sophisticated while the macadamia nuts provide some crunch and meatiness. Dream team!
I love chopping nuts, it’s kind of my favorite thing, next to using my blow torch.
We preheat, we cut parchment, we scoop dough.
Warning: DO NOT OVER-BAKE! These cookies can quickly go from chewy and scrumptious to crunchy and burnt. Trust me, I know. It’s important to pull these cookies out while the centers still look under-baked.
While the cookies are baking, pour yourself a glass of milk. Go ahead, use the pretty glasses, you deserve a treat.
One of my favorite taste-testers declared these cookies to be the best white chocolate macadamia nut cookies he has ever eaten. I'll let you be the judge.
Happy Wednesday friends!
White Chocolate Macadamia Nut Cookies
makes 2 dozen
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 cup + 2 tablespoons all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 teaspoon vanilla extract
- 3/4 cup roasted, unsalted macadamia nuts, roughly chopped
- 1 cup white chocolate chips
Preheat oven to 350 degrees.
In the work bowl of your stand mixer fitted with the paddle attachment, beat butter on medium speed for one minute. Add granulated sugar and beat for 1-2 minutes until fluffy, scraping down the sides as necessary. Beat in egg and vanilla.
In a large bowl, sift to combine all purpose flour, baking soda, and salt.
Slowly add dry ingredients to butter mixture, beating until all ingredients are well combined. Add chopped nuts and white chocolate to the cookie dough.
Line a baking sheet with parchment paper. Use a 1-ounce scoop to portion the cookie dough, spacing the cookies about 2 inches apart.
Bake for 9-12 minutes, until the edges of the cookies are just beginning to brown and the centers appear to be under-baked*.
Remove from oven and transfer cookies to a cooling rack.
These cookies are best served at room temperature with large glasses of chilled milk. Enjoy!
*It is really important to under-bake these cookies, otherwise they will be crunchy rather than chewy, and the white chocolate will burn on the bottom.