White Chocolate Macadamia Nut Cookies
Yield: 48-50 cookies
Cook Time: 8-10 minutes
Tips: For best results, mix all ingredients by hand. Be careful not to overcook - cookies will appear to be slightly uncooked in center when done.
Ingredients
- 1 cup butter (2 sticks), softened
- 1 cup dark brown sugar
- 3/4 cup white sugar
- 1 teaspoon vanilla
- 2 small OR 1 extra large egg
- 3 cups flour
- 3/4 teaspoon salt
- 3/4 teaspoon baking soda
- 2 cups white chocolate chips (or coarsely chopped white chocolate from bar)
- 1 cup macadamia nuts
Directions
Note: For best results, all ingredients should be mixed by hand. If you opt to use an electric mixer, I recommend using the mixer only for the wet ingredients (butter, sugar, etc.) and mixing in the dry ingredients (flour, etc.) by hand, because over-mixing can alter texture of cookies.
Preheat oven to 350°.
If using a white chocolate baking or candy bar, simply cut into chunks (about 1/2-5/8-inch squares). To make white chunk chocolate pieces using white chocolate chips, place white chocolate chips in a microwave-safe bowl and heat for 1 minute. Stir chips, then reheat for another 30 seconds and stir again. Continue this process chips can be stirred into a creamy texture. Once chips are melted, pour onto a sheet of wax paper or a non-stick pan or sheet and spread to about 1/2-inch thick mound. Place in refrigerator and allow to chill and harden for about 30 minutes. Once chilled and hardened, transfer mound to a cutting block. Using a large knife, chop up into about 1/2 to 5/8-inch-square chunks. Set aside.
Coarsely chop up macadamia nuts (into halves and fourths, depending on size of nuts). Set aside.
In a large mixing bowl, combine butter, brown sugar and white sugar. Mix with a fork just until blended. Add vanilla and eggs, and mix again just until blended. Set aside. (Note: If using an electric mixer for this step, mix just until blended - no longer!)
In a medium mixing bowl, whisk together flour, salt and soda. Add flour mixture to butter and sugar mixture and mix with a fork just until blended (electric mixer is not recommended for this step). Stir in white chocolate chunks and macadamia nut pieces.
Form into 1 1/2-inch balls (you can use your hands or a small ice cream scoop) and place 2 1/2 - 3 inches apart on an ungreased cookie sheet. Using a spatula or your hands, smash cookies down to about 1/2-inch thick, using your hands to seal any large cracks or gaps made when smashing.
Bake for 8-10 minutes, or until edges of cookies begin to turn golden and middle portions of cookies still appear partially undone and light in color (this is an important step that makes these cookies so chewy!). Allow cookies to cool for about 3-5 minutes, then carefully transfer to a cooling rack.
Preheat oven to 350°.
If using a white chocolate baking or candy bar, simply cut into chunks (about 1/2-5/8-inch squares). To make white chunk chocolate pieces using white chocolate chips, place white chocolate chips in a microwave-safe bowl and heat for 1 minute. Stir chips, then reheat for another 30 seconds and stir again. Continue this process chips can be stirred into a creamy texture. Once chips are melted, pour onto a sheet of wax paper or a non-stick pan or sheet and spread to about 1/2-inch thick mound. Place in refrigerator and allow to chill and harden for about 30 minutes. Once chilled and hardened, transfer mound to a cutting block. Using a large knife, chop up into about 1/2 to 5/8-inch-square chunks. Set aside.
Coarsely chop up macadamia nuts (into halves and fourths, depending on size of nuts). Set aside.
In a large mixing bowl, combine butter, brown sugar and white sugar. Mix with a fork just until blended. Add vanilla and eggs, and mix again just until blended. Set aside. (Note: If using an electric mixer for this step, mix just until blended - no longer!)
In a medium mixing bowl, whisk together flour, salt and soda. Add flour mixture to butter and sugar mixture and mix with a fork just until blended (electric mixer is not recommended for this step). Stir in white chocolate chunks and macadamia nut pieces.
Form into 1 1/2-inch balls (you can use your hands or a small ice cream scoop) and place 2 1/2 - 3 inches apart on an ungreased cookie sheet. Using a spatula or your hands, smash cookies down to about 1/2-inch thick, using your hands to seal any large cracks or gaps made when smashing.
Bake for 8-10 minutes, or until edges of cookies begin to turn golden and middle portions of cookies still appear partially undone and light in color (this is an important step that makes these cookies so chewy!). Allow cookies to cool for about 3-5 minutes, then carefully transfer to a cooling rack.