Macadamia white chocolate chip cookies
A nostalgic soft and chewy cookie featuring macadamia nuts and bites of white chocolate.
Ingredients
- ¾ cup butter softened
- ½ cup white sugar
- ½ cup brown sugar
- 1 teaspoon baking soda
- 1 egg + 1 egg yolk
- 1 ½ teaspoons vanilla extract
- ½ teaspoon salt
- 2 cups all-purpose flour
- 2.25 oz macadamia nuts
- 1 cup white chocolate chips or chunks
Instructions
- Set a small pan over low heat. Add the macadamia nuts and toast them for about 5 minutes, tossing occasionally, until they give off a nutty aroma. Set the nuts aside to cool.
- In a medium bowl, or the bowl of a mixer, cream together butter and sugars until well blended.
- Add egg and egg yolk and vanilla to the bowl and mix well.
- In a separate bowl mix together flour, baking soda, and salt. While mixing the wet ingredients, slowly add the flour mixture to the bowl. Continue to blend just until combined.
- Add macadamia nuts and white chocolate chips (or your chosen substitutes) to the dough and fold them in until just combined.
- Place dough in the fridge for 1 hour. Don't skip this step unless you want some very melted dough. About 45 minutes in to the dough chilling step, pre-heat the oven to 350°F.
- Line a large cookie sheet with parchment paper. Roll dough into 2 tablespoon balls (don't skimp) and space them evenly apart on the cookie sheet.
- Bake cookies for 10-12 minutes, until cookies are lightly browned on the top.
- Store cookies at room temperature for 5-6 days or freeze them for about 3 months, for best quality.
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