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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.
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. |
