White Chocolate Macadamia Nut Cookies


I just recently had the pleasure of celebrating one of my dear friend’s birthdays in the comfort of her home with delicious food and drink. It was full of joyous revelry and talks on why everyone is getting married and having babies. Slow the roll, folks. Let’s just relax and eat a cupcake first before buying a house and having 2.5 children.


Before we all start stressing out about the idea of pregnancy and birthing a baby and buying a bungalow on the beach, let’s talk about these cookies.


Macadamia nuts are fancy shmancy nuts. Like, 11 dollars for a small tin. Apparently they come all the way from Hawaii too, at that price. But these are for sure a perfect cookie nut, with a mild flavor and creamy texture.


We’re melding macadamia + white choco chips. This cookie is monochromatic in a major way.


Flour, baking soda, salt, and both granulated and brown sugar (not pictured) make up the dry ingredients.


Melted butter, vanilla, and eggs are mixed together with the sugars! Mix it real good.


The consistency of this dough is definitely different from your run-of-the-mill cookie dough. The melted butter makes it creamy and a little thinner, rather than thick and fluffy. This is good! Because the addition of the nuts and chocolate will be the backbone of our cookie. Stay calm.


Cookie dough party. More people should throw those kind of parties.


Chill the dough just a touch, and then bake until golden brown around the edges.


See what I mean by chocolate backbone? The macadamias and chips are really hoisting those cookies up. Team work!


That cookie is so supple.

This recipe is quick and simple. The macadamia nuts add a salty texture, and the melted butter base helps keep the cookie soft and moist. I find it very pleasing.


Now get at these cookies! Turn UP that oven.


recipe from fortheloveofcooking.net

Makes about 3 dozen cookies

2 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cup butter, melted

1 cup packed brown sugar

1/2 cup white sugar

1 egg

1 egg yolk

1 tablespoon vanilla extract

1 1/2 cups chopped macadamia nuts

2 cups white chocolate chips

Preheat oven to 325 degrees. Grease or line two baking sheet with parchment paper, set aside.

Combine flour, baking soda, and salt in a small bowl. Set aside. On medium speed of an electric mixer, beat together the melted butter, brown sugar, white sugar, egg, egg yolk, and vanilla extract until creamy.

Gradually add the flour mixture to the sugar mixture until just mixed. Stir in the macadamia nuts and white chocolate chips by hand. Refrigerate dough, covered, for 30 minutes.

Drop by spoonful onto your baking sheets. Bake for 12 minutes, or until edges look golden brown. Cool on the baking sheets for at least 4-5 minutes so that the cookies can set before moving to a rack.

Baddabing baddabang. Done and dunn (yeah I did).

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