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White Chocolate Macadamia Nut Cookies
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- #163
A soft cookie with crisp edges that's loaded up with white chocolate chips and chopped macadamia nuts.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
3 reviews
ingredients
1 cup butter, softened
1 cup granulated sugar
3/4 cup light brown sugar, packed
2 teaspoons vanilla extract
1/2 teaspoon salt
2 eggs
2 1/2 cups all-purpose flour
1 teaspoon baking soda
12 ounces white chocolate chips
1 cup chopped macadamia nuts
directions
Preheat the oven to 375 degrees F.
In a mixing bowl, combine the butter, sugar, brown sugar, vanilla, and salt. Beat on medium speed with an electric mixer until creamy.
In another bowl, stir together the flour and baking soda. With the mixer running, slowly add the flour mixture to the butter mixture. While the mixer is still running, add the eggs, one at a time, beating well after each addition.
Stir in the chocolate chips and nuts by hand.
Drop the cookie dough by rounded spoonfuls onto an ungreased baking sheet. Place in the oven and bake at 375 degrees F for 8-10 minutes or until the edges are starting to brown and the center is set.
Remove the baking sheet from the oven and let the cookies cool for 2-3 minutes on the baking sheet, then remove to a wire rack to cool completely.
Store the white chocolate macadamia nut cookies in an airtight container.
added by
baltazar
recipe tips
Cream the butter and sugars thoroughly before incorporating the flour mixture.
Make sure the eggs are at room temperature for better incorporation into the batter.
Sift the flour and baking soda together first to prevent lumps.
Do not overmix the dough once the flour is added to keep the cookies tender.
Use a cookie scoop for evenly sized cookies.
Leave enough space between each dough ball on the baking sheet to allow for spreading.
Rotate the baking sheet halfway through baking for even cooking.
Let the cookies cool on the baking sheet for a few minutes to set before transferring to a wire rack.
For chewier cookies, bake for the shorter time; for crisper cookies, bake a bit longer.
Try using coarsely chopped white chocolate in place of the chocolate chips for a chunkier cookie.
common recipe questions
What can I substitute for macadamia nuts?
Almonds, walnuts, or pecans are good substitutes if macadamia nuts are unavailable.
Can I use dark brown sugar instead of light brown sugar?
Yes, dark brown sugar will work but will give a slightly deeper, molasses-like flavor.
How do I know when the cookies are done baking?
The cookies are done when the edges are lightly browned, and the centers appear set.
Can I make the dough ahead of time?
Yes, you can refrigerate the dough for up to 3 days or freeze it for longer storage.
How big should I make each cookie?
A rounded tablespoon of dough is ideal for standard-sized cookies.
Can I add other ingredients to the cookie dough?
Feel free to add ingredients like coconut flakes or dried fruit like cranberries or cherries. Just keep the ratio of ingredients the same. For example, if you want to add 2 ounces of dried cranberries add 2 ounces less of the white chocolate chips.
What's the best way to chop the macadamia nuts?
Roughly chop them with a knife for varied texture, or use a food processor for finer pieces.
How should I store the baked cookies?
Once cool, store in an airtight container at room temperature for up to a week.
Can I freeze the baked cookies?
Yes, freeze them in an airtight container for up to 3 months. Thaw at room temperature before serving.
nutrition data
195 calories, 11 grams fat, 22 grams carbohydrates, 2 grams protein per serving. This recipe is low in sodium.
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reviews & comments
February 11, 2008
These cookies were amazing!! I baked them at 350F for 9 minutes.
September 18, 2007
White Macadamia Nut Cookies are my daughter favorite, so I decide to make her some. Found this receipe and whipped them up. BIG HIT. Did change butter for 1/2 margarine and 1/2 light margarine and 3 cups flour. Either way this is an excellent receipe. Thanks
June 21, 2007
This is the best recipe I've ever had for macadamia nut cookies. My husband says he's never tasted anything so wonderful.