To be honest, White Chocolate Macadamia Nut Cookies are one of my favorites. My husband brought some home from the store, to my surprise. I mean, when you have someone who loves to bake what you want, why not ask? Considering I didn’t have any macadamia nuts in the pantry, I forgave him and began my quest for a perfect recipe.
The Mix:
Cream the butter, shortening and sugars together. Then, blend in the egg and extra egg YOLK. Why an extra yolk, you ask? It adds to the chewiness.
Mix in about a half cup of dry ingredients at a time until all is used.
Measure out the white chocolate chips and the macadamia nuts. Coarsely chop the nuts and mix them with the white chocolate chips. Toss them with a tablespoon of additional flour.
On LOW speed, mix in nuts and chips until well incorporated. Chill for at least an hour.
The Bake:
For a regular size cookie, use a medium cookie scoop. Place on parchment paper-lined rimmed baking sheet. Bake for 14-16 minutes in a preheated 350 degree oven. Edges should be golden.
Let them set for 2 minutes on the baking sheet before removing them to the wire cooling rack.
Want a Bigger Option ? :
Using a large scoop, you can create larger cookies. Allow for more space between cookies; normally, I place 15 medium cookie scoops per pan.Β I baked these for 18 minutes.
These are amazing White Chocolate Macadamia Nut Cookies.Β The large scoop is equal to 2 medium cookie scoops. Because the dough was chilled before baking, it created a cookie which doesn’t spread out much and retains a nice chewy thickness. You know you want to make some. What are you waiting for?
White Chocolate Macadamia Nut Cookies
Ingredients
- 1/2 c softened butter
- 1/2 c Crisco shortening
- 1/2 c light brown sugar
- 2/3 c granulated sugar
- 2 large eggs (Use 1 egg and 1 egg yolk)
- 1 T vanilla
- 2 1/4 c all-purpose flour
- 1/2 t baking soda
- 1 t baking powder
- 1 T flour
- 1 c white chocolate chips
- 1 c macadamia nuts, chopped
Instructions
- Cream butter, Crisco and sugars on MEDIUM speed
- Blend in 1 whole egg, 1 egg YOLK and vanilla on MEDIUM speed
- Whisk the dry ingredients together.
- Gradually mix in the dry ingredients until well incorporated at MEDIUM speed.
- Toss chips and nuts with 1 T of flour; Blend in on LOW speed.
- Chill for at least 1 hour and 30 minutes.
- Using a medium cookie scoop, drop dough 2 inches apart onto a parchment paper-lined rimmed baking pan.
- Bake at 350Β°F for 14-16 minutes. They should be slightly golden around the edges.
- If you desire a larger cookie, use a large scoop and increase baking times to 18 minutes.
- Allow cookies to cool on baking pan for about 2 minutes. Remove to cooling rack.
