Cookies: White Chocolate Chunk Macadamia Nut

There are two kinds of people in the world…

Those who like white chocolate and those that don’t. There’s also those who like macadamia nuts and those who do not. In the past I would have classified myself in the group of ones that do not… for both. Therefore I’m not sure what made me purchase macadamia nuts and white chocolate 12 years ago.

Even though I was positive that I didn’t like either, I was bent on making these cookies anyways. To think, that if I hadn’t there would have been zero of these striking cookies to blog about.

So as I fell under the toasted-macadamia-and-white chocolate-spell I admit that I actually do like white chocolate and macadamia nuts and that they were certainly meant to be friends and in cookies.

To Make These White Chocolate Chunk Macadamia Nut Cookies Gather:

• unbleached all-purpose flour – Adds structure and is the base of the cookie dough.
• baking soda – Creates a gas while baking which helps the cookies rise.
• fine salt – Use either sea salt or pink himalayan.
• unsalted butter – Lends richness, tenderness and structure to cookies.
• light brown sugar – Adds sweetness and gives the cookies a chewy texture.
• granulated sugar (white) – Also lends sweetness but will give the cookies a crispy edge.
• eggs – Add structure, leavening and flavor.
• vanilla extract – Adds warmth and enhances all of the other flavors in this dish.
• macadamia nuts – I like to toast chopped macadamia nuts in a dry skillet over medium-low heat until lightly golden and fragrant (stir often).
• white chocolate – Use any white chocolate you prefer. I like to switch it up. In this post I’m using Private Selections Blonde Swiss Bar.

Preheat your oven to 350°F (or 180°C).

Start by combining the flour with the baking soda and salt. Next, whisk to combine and then set the bowl of dry ingredients off to the side.

In the bowl of your mixer, throw in two sticks of unsalted butter along with a cup of light brown sugar and a half cup of granulated sugar.

Then turn the mixer on and blend until smooth.

Next, crack and add in one egg at a time, mixing well after each one until both eggs are incorporated. Then add in two teaspoons of real vanilla extract and stir until combined.

Next, with the mixer on low, slowly add in the dry ingredients.

Scrape the sides and bottom of your mixing bowl as you go. Now it should be shaping up to resemble cookie dough.

Then add in the entire $5.29 cent bag of roasted macadamia nut pieces, which is about a cup and a half.

Next chop and add all of the chunks of white chocolate right into the bowl.

Lastly, turn the mixer on low and gradually mix those goodies into the cookie dough.

Working in batches, use a 1-1/2 to 2-tablespoon scoop to measure out the cookie dough. Place them a few inches apart onto your prepared pan.

Slide them onto the middle rack of your preheated oven and bake for 8-10 minutes. Rotate the pan halfway through to ensure even baking.

Allow the cookies to cool for a few before transferring the cookies to a wire rack.

I couldn’t believe my taste buds. These White Chocolate Chunk Macadamia Nut Cookies are so buttery… soft on the inside while the edges have a crispness to them. They’re nutty and chocolaty and…

I ate the ENTIRE stack.

Only kidding.

Or am I?

Enjoy! And if you give this White Chocolate Chunk Macadamia Nut Cookies recipe a try, let me know! Snap a photo and tag me on twitter or instagram!