9 February, 2022
White Chocolate Macadamia Nut Cookies
While we’re playing catch-up with the recipes I made and never sat down to write up, I may as well feature my 2021 holiday addition! I was told that these cookies were as good as, if not better than, store-bought white choc macadamia cookies, which is pretty high praise in my book. They’re soft, chewy, and just the right amount of crumbly. A perfect cookie with a perfectly easy recipe to boot.
Ingredients
1 cup Butter, room temperature
1/2 cup Sugar
3/4 cup Brown sugar
1 Egg
1 Egg yolk
1 tsp Vanilla
1/2 tsp Almond extract
2 1/2 cups Flour
1 tsp Baking soda
1 1/4 cup White chocolate chips
1 cup Macadamia nuts, chopped or very coarsely ground
1-2 tsp Milk
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In the bowl of a stand mixer, cream together butter and sugar until they’re light and fluffy. While the mixer works, combine the flour and baking soda together in a separate bowl and set aside. Once the butter and sugar have reached the desired consistency, scrape down the sides of the bowl and add the egg and yolk in one at a time, mixing until well combined. Next, add in the vanilla and almond extracts.
After all the wet ingredients have been incorporated, gradually mix in the dry ingredients until the dough is just combined. If it doesn’t come together, add up to two tablespoons of milk to loosen the dough. Stir in the nuts and the chocolate. Wrap the dough and place it in the fridge overnight (or, at minimum, about three hours).
When you’re ready to bake, preheat the oven to 350 degrees F and line a pair of baking trays. Using a cookie scoop or a spoon, create roughly 3/4″ balls of dough and set them 1-2″ apart on the baking sheet. Bake the cookies for 8-10 minutes or until the bottom edges just begin to turn golden. Cool on the tray for a couple of minutes before transferring to a wire rack to cool completely.
