As I type this, we are in the car on our way up to my parent’s house for Easter. Technology is so cool!! These cookies hold a special place in my heart. They were my grandpa’s favorite!! He liked them a bit crispy and always two at a time. Macadamia nut wouldn’t be the first cookie I would choose, but after trying out this recipe they have taken a huge jump near the top of the list.
When I asked Brent how he would describe these cookies….he said “SCRUMPTIOUS!” I totally agree! Sorry Grandpa but no crispy cookies here – these were soft and chewy. I used dry roasted macadamia nuts which I thought gave them a bit of salty flavor. Every bite is filled with white chocolate goodness. I found that mine were best when they baked for about 12-13 minutes. My dad’s birthday is Sunday and I am baking him the BEST CARROT CAKE EVER……stay tuned!! Hope everyone has a Happy Easter!!
White Chocolate Macadamia Nut Cookies
Adapted from Crepes of Wrath
- 2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup butter, melted
- 1 cup packed light brown sugar
- 1/2 cup white sugar
- 1 egg
- 1 egg yolk
- 1 tbsp vanilla extract
- 1 1/2 cups chopped macadamia nuts
- 2 cups white chocolate chips
Preheat oven to 325 degrees. Grease baking sheets or line with parchment paper or a silicone baking mat.
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
Beat together the melted butter, brown sugar, and white sugar. Beat in the egg, then beat in the egg yolk, then the vanilla. Gradually add the flour mixture just until combined. Stir in the macadamia nuts and white chocolate chips with a rubber spatula.
Roll into balls or drop by heaping tablespoons onto baking sheets, and press down on the cookies with your palm a bit to flatter (not too much!).
Bake for 12-15 minutes or until the edges look golden brown and the middles don’t look quite set. Allow to cool on the baking sheet for an additional 2-3 minutes. Transfer to cooling rack.