Somewhere along the way I became known as a Cupcake Baker. Now don’t get me wrong…it’s not a bad title to have–especially since cupcakes are just so darn tasty and make people smile. But it made me realize that I have been sorely neglecting my other sweet treats—cookies, brownies, tarts, pies, etc.
In an effort to share the love amongst other baked goods, I decided to whip up a batch of cookies. After thumbing through some recipes, I found a post by Brown Eyed Baker for a White Chocolate-Macademia Nut Cookie. I have always LOVED White Chocolate Mac-Nut cookies and was intrigued with her rendition as she described it as “slightly crisp on the outside with a soft and chewy interior”–my favorite cookie profile. She also said that it was packed with chips and nuts–sounded like a winner to me!
After the first batch came out, I broke one in half and took a bite. Yup, she was right. Crispy outside and extremely chewy and chunky inside. In fact, while I was scooping out the dough onto the baking sheets, I was a bit worried that there were going to be too many chunks and not enough cookie dough. But fear not friends, as somehow things just worked itself out in the oven. What can I say? Magic happens in ovens 🙂
White Chocolate Macadamia Nut Cookies
Yield: About 2 dozen cookies (depending on size)
From Brown Eyed Baker
2 Cups All-Purpose Flour
½ Teaspoon Baking Soda
½ Teaspoon Salt
¾ Cup Butter (melted)
1 Cup Light Brown Sugar
½ Cup White Sugar
1 Egg Yolk
1 Tablespoon Vanilla Extract
1½ Cups Chopped Macadamia Nuts
2 Cups White Chocolate Chips
½ Cup Shredded Coconut (Optional)
Preheat the oven to 325 degrees F. Grease baking sheets or line with parchment paper or a silicone baking mat.
In a medium bowl, whisk together the flour, baking soda and salt and set aside. Beat together the melted butter, brown sugar, and white sugar. Beat in the egg, then beat in the egg yolk, then beat in the vanilla. Gradually add the flour mixture to the sugar mixture until just moistened. Stir in the macadamia nuts, coconut and white chocolate chips by hand with a rubber spatula. Roll into balls or drop by heaping tablespoons onto baking sheets, and press down on the cookies with your palm a bit to flatten.
Bake for 12-15 minutes or until the edges look golden brown and the middles don’t look quite set. Allow to finish cooling on the baking sheet.