White Chocolate Macadamia Nut Cookies

 

White Chocolate Macadamia Nut is my absolute *favorite* cookie of all time. I’ve wanted to find a good recipe for these for a while and then it dawned on me; I already have the perfect chocolate chip cookie recipe so all I need to do now is just substitute chocolate chips for white chocolate chips, add some macadamia nuts and voila…the perfect white chocolate macadamia nut cookie!  For real folks, they’re amazing and a must-try!  

White Chocolate Macadamia Nut Cookies

Ingredients:

2 cups all purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

12 tablespoons unsalted butter, melted & cooled

1 cup packed light brown sugar

1/2 cup granulated sugar

1 large egg

1 large egg yolk

2 teaspoons vanilla extract

1 1/2 cups white chocolate chips

1 cup chopped macadamia nuts

Directions:

1. Adjust an oven rack to lower-middle position and heat the oven to 325 degrees. Line 2 baking sheets with parchment paper. Whisk the flour, baking soda, and salt together in a medium bowl.

2. In a large bowl, beat the melted butter and sugars together with an electric mixer on medium speed until smooth. Beat in the egg, egg yolk, and vanilla until combined.

3. Reduce mixer speed to low and slowly add the flour mixture until combined. Mix in the white chocolate chips and macadamia nuts until incorporated.

4. Working with 2 tablespoons of dough at a time, roll the dough into even balls and lay them on the baking sheets, spaced about 2 inches apart.

5. Bake the cookies until the edges are set and beginning to brown but the centers are still soft and puffy, about 16 minutes, rotating the pays half way through baking. Let the cookies cool on the baking sheet for about 10 minutes, then serve warm or transfer to a wire rack and let cool completely.

Makes about 2 dozen cookies.

Source: Adapted from my favorite Chocolate Chip Cookie recipe in Baking Illustrated