chewy white chocolate macadamia nut cookies

Can we talk about white chocolate chunks & macadamia nuts today? 

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Now, I have to admit that this is one cookie I do not make. 

Like, ever.

Maybe because I rarely have 1 cup of macadamia nuts on hand.  I have a kitchen cabinet lined with mason jars filled with just about every kind of nut… except the macadamia.  Go figure.

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But, it’s one of my boyfriend’s favorite cookie. So the other day I decided I would give it a whirl.

I bought a bag of macadamia nuts and two big bars of the best white chocolate I could find.

And I have to say…

I will definitely be making these more often.

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This recipe has a base that is very similar to Baking Illustrated’s “thick and chewy chocolate chip cookie " which happens to be one of my go-to’s.  It’s another reason why these white chocolate cookies are so darn good. 

This week I packaged up a few of these and sent them to friends. Because the cookie experience is meant to be shared.

Chewy White Chocolate Macadamia Nut Cookies

  • 2 cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup unsalted butter, melted and cooled to room temperature
  • 1 cup packed light brown sugar
  • ½ cup white sugar
  • 1 egg
  • 1 egg yolk
  • 1 tablespoon vanilla extract
  • 1 cups chopped salted macadamia nuts
  • 2 cups good-quality white chocolate, chopped into chunks

Directions:

- Preheat the oven to 325 degrees.

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

- Beat together the melted butter, brown sugar, and white sugar. Beat in the egg, then beat in the egg yolk, then beat in the vanilla.

-  Gradually add the flour mixture to the sugar mixture until just moistened. Stir in the macadamia nuts and white chocolate chips by hand until just combined.

-  Drop dough by heaping tablespoons onto baking sheets sprayed with nonstick spray. I make sure the top of the dough is rigid and filled with chunks.

- Bake for 12-15 minutes or until the edges look golden brown and the middles don’t look quite set. Rotate sheet halfway through.

- Allow to finish cooling on the baking sheet. These freeze well too.

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Well, now I’ve divided my life into two parts: the time before I made this cookie. And now the rest of my life with this cookie in it.

Cheers to new favorites.