White chocolate isn’t one of my favorite things in the world, but whenever I see these cookies on a menu or dessert spread, I’m always tempted to eat one. Unfortunately (or fortunately, however you look at it) chocolate chip cookies or sugar cookies usually beat them out.
I was at the grocery store last week and I was walking down the baking aisle. Out of the corner of my eye I caught a glimpse of Ghirardelli white chocolate chips. Not too far from them was a bag of macadamia nuts. I was sold.
I didn’t have a Cook’s Illustrated recipe for these cookies so I decided to use the recipe on the back of the white chocolate chips. My favorite chocolate chip recipe is from the back of the Tollhouse bags, so I figured these had to be good too, right? I did half the recipe below and it was more than enough. I would say it made about 4 dozen small cookies.
The cookies baked up nicely and were a hit at my office. I, however, still prefer dark or milk chocolate cookies, but I’m glad I made them.
White Chocolate Macadamia Nut Cookies
1 cup butter, softened
1 1/2 cups sugar
1 cup brown sugar, packed
2 eggs, room temperature if possible
1 1/2 tsp vanilla
3 cups flour
1/2 tsp baking soda
1 tsp salt
1 1/2 cups white chocolate chips
1 1/2 cups macadamia nuts, coarsely chopped
Preheat oven to 350F. Line 2 baking sheets with parchment paper and set aside.
In a medium bowl, cream together butter, sugar and brown sugar until light and fluffy. Add in eggs one at a time and add in vanilla. Add in flour, baking soda and salt. Beat until well combined. Using a wooden spoon, stir in white chocolate chips and macadamia nuts.
Drop about a 1/2 tablespoon (or whatever your desired cookie size is) onto the baking sheets, at least 1 1/2 – 2 inches apart. Bake for 10-12 minutes, or until bottoms are slightly golden brown. The cookies do not really brown, so don’t overbake them!
Recipe from Ghiradelli