In honor of National Macadamia Nut Day tomorrow, I baked up a couple batches of a timeless cookie jar classic. White chocolate macadamia nut cookies may not be as decadent as your typical chocolate-peanut-butter-sugar-explosion cookie, but I find their simplicity to be simply irresistible. :)
Salty macadamia nuts are the perfect contrast to a sweet white chocolate chip. I love macadamia nuts because their taste is rich, smooth, and buttery – comparable to a cashew or brazil nut.
They are slightly sweet and when you grind some up into a thick, creamy consistency… you’ll get one heck of a tasty nut-butter.
To make these cookies over the weekend, I took a basic drop-cookie recipe that I’ve used so many times before. The recipe is based off of the Cooks Illustrated Chocolate Chip Cookie. I use an extra egg yolk, a higher ratio of brown sugar to white, and chill the dough for about 30 minutes. You could chill the dough for up to 5 whole days (!!!) and let the cookie flavors really get friendly with each other. I like to chill my cookie doughs prior to baking because a cold dough bakes up a thicker cookie.
But I had better things to do, like lay on the couch and eat these finished cookies, so 30 minutes was plenty of chilling time. This basic dough recipe produces a perfect cookie, every… single… time. Incredibly soft and very, very chewy.
These cookies are overloaded with stuff. Lots and lots of stuff. Large, thick, & crunchy chunks to balance the buttery soft cookie dough. It’s true… I’m a total texture freak. I overloaded them to the point where I was almost afraid I’d need more dough. But I just went with it. You’ll never see me complain about a super-chunk cookie, ya hear?
The white chocolate chips get all melty, the huge macadamia nuts retain their smooth crunch, and the mildy-sweet dough envelopes it all. So good and definitely a new favorite classic!
Makes 3 dozen cookies. Cookies stay fresh at room temperature for up to 10 days. Cookies freeze well, up to 3 months. Cookie dough balls freeze well, up to 3 months.
- 2 cups + 2 tablespoons all-purpose flour
- 1/2 teaspoons baking soda
- 3/4 cup (1.5 sticks) salted butter, softened
- 1 cup light brown sugar
- 1/2 cup sugar
- 1 large egg, at room temperature
- 1 egg yolk, at room temperature
- 2 teaspoons vanilla extract
- 3/4 cup white chocolate chips
- 3/4 cup chopped macadamia nuts
- Preheat oven to 325F degrees.
- Mix the flour and baking soda in a bowl and set aside. With an electric mixer or stand mixer with a paddle attachment, cream the butter and sugars together. Add the egg, egg yolk, and vanilla and mix well. Gradually add the flour mixture and stir until a dough forms (may take a couple minutes of stirring). Fold in the white chocolate chips and macadamia nuts. Do not overmix the dough at any point in this process.
- Chill dough for at least 30 minutes (or up to 5 days) in the refrigerator. Drop by tablespoonfuls onto ungreased baking sheet. Press a few more white chocolate chips and macadamia nut pieces onto the tops for decoration. Bake for 8-10 minutes or until edges are slightly browned. The centers should appear very soft and puffy. Let cool completely and enjoy!
*Make sure to keep dough cold at all times while the batches are baking. I kept my dough in the refrigerator in between batches.
Recipe Source: sallysbakingaddiction.com
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My Peanut Butter Snickers Cookies use the same dough recipe as today’s cookies! Look at all those melty Peanut Butter Snickers pieces!
Lover of white chocolate?
You’ll like my Snickerdoodle White Chocolate Chip Blondies.
I use a slightly different cookie dough recipe in my Perfect Chocolate Chip Cookies than today’s cookies. A chocolate chip cookie recipe needs to stand out from the rest, right?!