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Best White Chocolate Macadamia Nut Cookies

  • 20servings
  • 58minutes
  • 151calories

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Source: baking.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, D
MineralsNatrium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3/4 cup butter , softened

  2. 1/2 cup light brown sugar , packed

  3. 8 ounces premium white baking chocolate, such as El Rey (I used store brand white chips, worked fine, but I didn't do the grating step)

  4. 1 1/2 cups all-purpose flour

  5. 3/4 teaspoon baking powder

  6. 1/2 teaspoon baking soda

  7. 1/4 teaspoon kosher salt

  8. 3 tablespoons granulated sugar

  9. 1 large egg , slightly beaten

  10. 1 teaspoon pure vanilla extract , preferably Madagascar Bourbon

  11. 1/2 cup macadamia nuts, coarsely chopped

Instructions Jump to Ingredients ↑

  1. Preheat oven to 325°F.

  2. In 8-inch saute pan, bring butter to golden brown (~5 to 8 minutes).

  3. Stir in brown sugar and let stand in refrigerator for 45 minutes.

  4. Grate 3oz white chocolate. Coarsely chop remaining 5oz. Set aside.

  5. Combine flour, baking powder, baking soda and salt. Set aside.

  6. Place cooled butter in mixer. Using the paddle attachment, add granulated sugar and beat until fluffy.

  7. Beat in egg and vanilla.

  8. Beat in dry ingredients.

  9. Add grated white chocolate and macadamia nuts. Stir until combined.

  10. Note: I refrigerated my dough while I heated up the oven here.

  11. Roll dough into 1 1/2-inch balls. Dip top in coarsely chopped white chocolate. (I skipped this step) Place on non-stick cookie sheet, spaced 3-inches apart.

  12. Bake for 15-20 minutes. (Be careful, I cooked my cookies only ~8 minutes. Watch them to see!) Cool on rack.

  13. Store in an airtight container at room temperature for up to one week.

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