White chocolate chip macadamia nut cookies are my second favorite (after the nearly-perfected chocolate chip cookie, of course), and I can’t believe I have never shared a post about it.
I’ve made this a dozen times before, following recipes from cookbooks, food blogs, recipe sites, and back of the white chocolate chip packages. Over time, I’ve sort of combined everything together into my go-to mix.
Also, I decided to go camera shutter-happy and documented the entire process. My first time taking photos of my stand mixer in action, so bear with me as I learn how to take better shots :P Full recipe is also at the bottom of the page, so feel free to skip ahead.
Mix together flour, baking soda, and salt in a mixing bowl, and set aside.
Chop up the macadamia nuts by hand, or using a food processor, and set aside. (I love my mini food processor, hehe.)
Using the paddle attachment, cream together butter and sugars…
…until it is a nice and fluffy mixture, light in color.
Don’t forget to scrape down the sides of the mixing bowl to incorporate everything.
Then, add in the egg, and vanilla extract.
Slowly add in the flour mixture, in 3 additions.
Again, scrape down the sides and bottom of the bowl after each addition, to make sure everything is well-mixed.
Finally, add in the chocolate chips and chopped macadamia nuts and mix using a spatula or wooden spoon. As you can see, I let the food processor run just a bit too long, and the mac nuts are chopped just a bit too finely. That’s okay, more pieces in every cookie, thankfully S and I like it that way.
Double-wrap the dough with Saran wrap and refrigerate it for at least 24 hours. (You can also store the dough in the freezer for those “emergency cookie” moments.)
When ready to bake, preheat the oven to 350F and scoop out the dough onto lined cookie sheets. You can make the cookies as large or small as you want – I like 1/2 tablespoon scoops of dough, for ~2.5-inch cookies. Bake for about 15 minutes, until golden brown. (I had two cookie sheets on the upper and lower third racks of the oven, and I switched and rotated them about halfway through baking.) Serve and eat while they’re still warm, or cool the cookies completely before storing in air-tight containers.
Got any suggestions? A favorite cookie recipe? Share them in the comments! :)
Continue reading »