white chocolate macadamia nut cookies

stack of cookiesLet’s take a break from the fall craze to talk cookies. Nothing fancy, just simple all-American drop cookies. Included among what I consider to be the canon of classic cookies are these perennial favorites–white chocolate macadamia nut cookies.
macadamia nutschoppedwhite chocolatechunks of white chocolateSo what makes a good white chocolate macadamia nut cookie?  The proper base: a buttery vanilla-brown sugar dough. Large chunks of macadamia nuts. Even larger shards of sweet white chocolate. And a perfectly baked, gooey in the center yet chewy around the edges cookie.                             dry ingredients, wet ingredientsadding the white chocolate and macadamia nutscookie doughAnd these cookies definitely fit the requirements. If anything could warrant a hiatus from the apple-pumpkin fest in the kitchen, it’s these cookies, warm from the oven.
cookies, ready to be bakedfreshly bakedwhite chocolate macadamia nut cookiesstacked and cooling

White Chocolate Macadamia Nut Cookies
adapted from Brown-Eyed Baker who adapted from Crepes of Wrath

About 2 dozen cookies (depending on size)

2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled to room temperature
1 cup packed light brown sugar
1/2 cup  sugar
1 egg
1 egg yolk
1 tablespoon vanilla extract (makes it so good!)
1 1/2 cups (about 7 ounces) chopped macadamia nuts
9 ounces chopped white chocolate, or 2 cups white chocolate chips

Preheat the oven to 325° F. Grease baking sheets or line with parchment paper or a silicone baking mat.

In a medium bowl, whisk together the flour, baking soda, and salt.

In the bowl of a stand mixer fitted with the paddle attachment or with a hand mixer in a large bowl, beat together the melted butter and sugars. Beat in the egg,  egg yolk, and then vanilla.

Gradually add the flour mixture to the wet ingredients and mix until just combined. Stir in the macadamia nuts and white chocolate chips by hand with a rubber spatula. (At this point, you can chill the dough in the fridge for up to 3 or so days. Keep in mind that chilled cookie dough will yield thicker cookies.)

Roll into balls or drop by heaping tablespoons onto baking sheets, and press down on the cookies with your palm to flatten slightly.

Bake for 12-15 minutes, or until the edges look golden brown and the middles look not quite set. Allow the cookies to finish cooling on the baking sheet.


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