Wednesday, October 23, 2013

White Chocolate Macadamia Cookies

Without a doubt, white chocolate macadamia nut cookies are my favorite. Believe when I say I've searched high and low for recipes, and none of them have been as good as the ones from (the now defunct) The Original Cookie Company. They had the warm, chewy, soft cookies, and I always looked to getting one at the mall.

Using the medium OXO cookie scoop (can't live without this scoop)

Added a sprinkling of sea salt to the tops of these cookies before baking

Of all the recipes I have tried, these have been blog-worthy. They were solid. While I still feel like these aren't "the one", they've made it to the blog and I won't confirm nor deny that I may have eaten 6 of them the first night in one sitting.

Some notes:
  • Nut chopper- I love this thing! It chops nuts to a coarse of fine grind, and it also measures your nuts too
  • OXO cookie scoop- I have all 3 sizes, but the one I reach for the most is the medium size (which is the one I used in this recipe)
  • Butter- make sure it is melted and cooled to room temperature (this is an important step!)

  • 2 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup unsalted butter, melted and cooled to room temperature
  • 1 cup light brown sugar
  • 1/2 cup white sugar
  • 1 egg
  • 1 egg yolk
  • 1 Tbsp vanilla extract
  • 1-1/2 cups chopped macadamia nuts (6.5-oz jar was perfect)
  • 1-1/2 cups white chocolate chips (11-oz bag was perfect)
  • Sea salt

  1. Preheat oven to 325 degrees. Grease baking sheets or line with parchment paper or a silicone baking mat.
  2. In a medium bowl, whisk together the flour, baking soda, and salt; set aside.
  3. Beat together the melted butter, brown sugar, and white sugar. 
  4. Beat in the egg, then beat in the egg yolk, and then beat in the vanilla.
  5. Gradually add the flour mixture to the sugar mixture until just moistened
  6. Stir in the macadamia nuts and white chocolate chips by hand with a rubber spatula.
  7. Roll into balls or drop by heaping tablespoonfuls (we love this OXO medium cookie scoop) onto baking sheets, and press down on the cookies with your palm a bit to flatten (but not too much!).
  8. Sprinkle some sea salt on top of cookies, and then bake for 12-15 minutes or until the edges look brown and the middles don't look quite set. Allow to finish cooling on the baking sheet. (We baked for 12 minutes, which was perfect because the cookies hardened/cooked further while it finished cooling on the cookie sheet.)
Yield: 37 cookies

Source: Adapted from Brown-Eyed Baker, who adapted from Crepes of Wrath 


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