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~~~~~
- 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
- Whisk together the flour, baking soda, and salt. Set aside.
- 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.
- Add the flour mixture, approximately 1 cup at a time, until all of the flour is incorporated.
- Stir in the macadamia nuts and white chocolate chips.
- Cover the mixing bowl with plastic wrap and chill the dough in the fridge for about 1/2 an hour.
- Preheat oven to 325 degrees. Roll dough into 1 inch balls and place on a parchment-paper lined baking sheet.
- Bake for 8-10 minutes. The edges will be a tannish color. The top will appear slightly shiny.
- 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.
Last but not least, ENJOY!!!