White Chocolate Macadamia Nut Cookies

 

While I have never made white chocolate macadamia nut cookies before, I have ALWAYS loved eating them. My only argument against most white chocolate macadamia nut cookies is that a lot of them are just so large. In the following recipe, I made these cookies the way I like them – soft, chewy, and the perfect size (which leaves me feeling guilt-FREE!!).

Try them and let me know HOW IT GOES~~~~~

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Ingredients

  • 2 cups  + 1 tablespoon of unbleached all-purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cups unsalted butter, softened (1.5 sticks)
  • 1 cup packed dark brown sugar
  • 1/2 cup cane sugar
  • 1 egg, at room temperature
  • 1 egg yolk, at room temperature
  • 1.5 tsp of vanilla extract
  • 0.5 tsp of almond extract
  • 3/4 cup white chocolate chips
  • 3/4 cup chopped macadamia nuts

Instructions

  1. Whisk together the flour, baking soda, and salt. Set aside.
  2. Using a mixer (either a stand or hand-held), in a large bowl, cream together the butter, dark brown sugar, and cane sugar. Add the egg, egg yolk, vanilla extract, and almond extract. Mix until just combined.IMG_4074.JPG
  3. Add the flour mixture, approximately 1 cup at a time, until all of the flour is incorporated.
  4. Stir in the macadamia nuts and white chocolate chips.IMG_4075.JPG
  5. Cover the mixing bowl with plastic wrap and chill the dough in the fridge for about 1/2 an hour.
  6. Preheat oven to 325 degrees. Roll dough into 1 inch balls and place on a parchment-paper lined baking sheet. img_4076
  7. Bake for 8-10 minutes. The edges will be a tannish color. The top will appear slightly shiny. IMG_4078.JPG
  8. Let cool.

** Note: WHEN there is a batch in the oven, DO NOT leave the rest of the dough sitting out. Place the dough (COVERED) back into the fridge.

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Last but not least, ENJOY!!!

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