White chocolate macadamia nut cookies are my favorite cookies. As a little girl, I would beg my mom to go to Mrs. Fields at the mall and I’d always get the white chocolate macadamia nut cookies. They were so chewy and rich, and just so delectable. So here’s my own version of the WCMN cookie. These cookies are extremely easy to make, and you can also put your own spin to them. I’ve made these cookies with dried cranberries and my roommate Svet likes them with sour cherries.
I actually made cookies twice this weekend. The stacked cookies photo is from my first try yesterday, when I made the cookies smaller and I also left them in the oven for longer than I should have. They were still delicious, but I decided to try again today. I made the cookie dough flatter and bigger, and I took them out of the oven after exactly 10 minutes. And practice definitely makes perfect, because the second batch turned out great- soft and chewy, just how I like them.
My first batch from yesterday - smaller, thicker, and a bit brown in the edges. Still delicious!
The second batch of the WCMN cookie were much better - larger and softer!
My second batch of cookies turned out to be bigger, because I made them more into patty-like shapes, versus just plopping small mounds onto the baking sheet as I did in my first batch. Also, I definitely recommended salted macadamia nuts versus non-salted. The added saltiness balances the sweetness of the white chocolate chips that makes the cookie more flavorful.
White Chocolate Macadamia Nut Cookies
Makes 24 cookies
Ingredients:
1/2 cup butter, softened
1/4 cup and 2 tablespoons packed light brown sugar
1/4 cup granulated white sugar
1 egg
1/2 tsp vanilla extract
1 and 1/4 cup all-purpose flour
1/2 tsp baking soda
1/4 tsp kosher salt
1/2 cup white chocolate chips
1/2 cup coarsely chopped salted macadamia nuts
Directions:
- Preheat the oven to 350 degrees F
- In a large bowl, combine the butter, white sugar, and brown sugar. Mix well until smooth
- Beat in the egg and the mix in the vanilla extract
- In a separate bowl, combine the flour, baking soda, and salt. Gradually stir the dry mixture into the creamed mixture
- Mix in the white chocolate chips and the macadamia nuts
- Set bowl into refrigerator for 10 minutes to let the dough set
- After 10 minutes, make small patties out of the dough and set them onto a baking sheet lined with wax paper.
- Bake for 10 minutes, and then let cool for 20 minutes.
- Make sure to take out the cookies around 10 minutes, 12 minutes max. The cookies should look a bit undercooked, but it’s fine. They will set while cooling, and this strategy makes the cookies softer and chewier.
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Tags: cookies, white chocolate
