I was busy doing a lot of things this past weekend and I wasn’t planning on posting this, but they turned out so good I had to snap some photos of the final product.
The salty-sweet combination was stellar and the overall taste of these White Chocolate Macadamia Nut Cookies were sooooooo good.
You have to make them. Have. To. I am normally not a white chocolate fan but these are the exception.
I think the trick to this cookie, and any cookie, is taking the cookie out of the oven just as the edges are golden brown and letting the cooking process finish on the pan for maybe another five minutes. The cookie stays moist and ends up with a good color.
In order to have the white chocolate chips and macadamia nuts remain on top, press extra ones into the cookie dough after you have dropped it on the cookie sheet, otherwise they will all disappear into the batter.
White Chocolate Macadamia Nut Cookies
Adapted from For the Love of Cooking
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup butter, melted
1 cup packed golden brown sugar
1/2 cup granulated sugar
1 egg yolk
1 Tablespoon vanilla extract
1-1/2 cups roughly chopped macadamia nuts plus more to press into dough
2 cups white chocolate chips plus more to press into dough
In a medium bowl, combine flour, baking soda and salt and set aside.
Beat together melted butter, sugars, egg, egg yolk and vanilla until creamy. Gradually add the flour mixture to the wet ingredients until just combined. Stir in the nuts and white chocolate chips. Drop cookie dough by spoonfuls onto a greased or lined baking sheet. Press in several more chips and nuts into each dough ball, these will not sink into the batter. Bake for 12 to 15 minutes in a 325 degree oven or until the edges are golden brown. Remove the cookies from the oven and leave them on the baking sheet for at least five more minutes. Move to a wire rack to cool completely.
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