These White Chocolate Macadamia Cookies combine a soft cookie with the crunch of macadamia nuts and the sweetness of white chocolate.
Since I’m still working on my GBBO challenge, I decided to highlight a different recipe: White Chocolate Macadamia Cookies!! Making these cookies started with a request from a friend. There are a few events that I go to where I just like bringing a bunch of cookies. It’s a great time to test out new recipes without having too many leftovers.
And for this event, I decided to ask for requests, which led me to this recipe. I really like how easy these cookies are to make. There is no need to chill the dough, and it is very pliable, making the dough easy to work with. I also made a bunch of cookies that turned out to be rolled then cut type cookies, so having a drop cookie was a breath of fresh air.
Check out the Make section of MCG for a variety of fun recipes, including delightful desserts and savory dishes that will tantalize your taste buds.
White Chocolate Macadamia Cookies are very standard for core ingredients. Most of it can already be found in the pantry or fridge. The two ingredients I think most people won’t have are almond extract and macadamia nuts. I feel that as I explore baking more, I see almond extract as a standard ingredient. And I was pleasantly surprised to see macadamia nuts, with the specific purpose of baking, available at my local grocery store.
Process
The Cookie Dough
The first step of any cookie is making the dough. Just looking at the base recipe, I feel like the dough for the white chocolate macadamia cookies could easily be mistaken for chocolate chip cookie dough. There is a lot of overlap in ingredients and process.
To start, I put the softened butter, brown sugar, and white sugar into a mixer bowl. I use the paddle on the mixer for this process as I find it the best tool to get the texture I want. Beating the butter until light and fluffy does take some time; patience is important. Scraping down the sides during this process helps get a more consistent foundation as well.
I then added the eggs one at a time. Breaking the eggs outside of the bowl is my personal habit because it is much easier to spot any broken shells from the eggs that don’t crack in a clean fashion. Scraping the sides and bottom is especially important at this step because butter that is stuck at the bottom will stay that way. Then I added vanilla and almond extract.
In a separate bowl, I whisked together the all-purpose flour, baking soda, and salt. Then I added the flour mixture into the mixing bowl a little bit at a time. I prefer this method because I find the dough comes out more consistent when I do this.
Mix-Ins
The next step is mixing in white chocolate and macadamia. Without them, it would exactly be a white chocolate macadamia cookie, would it? Before mixing them in, though, I decided I wanted to cut them into a finer mince. I really enjoy mincing things, but sometimes I feel like I turn things into dust instead of coarsely chopped…
Finally, it was time to prepare the dough to go into the oven. This dough was really easy to work with; the dough was pliable but not sticky. It worked very similarly to chocolate chip cookies. I make the dough into approximately 1-inch balls and spread them out on a baking tray. Then it was into the oven to cook!
Reflections
These white chocolate macadamia cookies are absolutely delicious. It was not a cookie that I was too familiar with, but I am very glad to have learned about it. The contrast between the nuts and white chocolate was such a good balance. I was worried that it was going to be too sweet, but it turned out just right.
Recipe
White Chocolate Macadamia Cookies
Ingredients
- 1 Cup Unsalted Butter softened
- ¾ Cup Light Brown Sigar packed
- ½ Cup Granulated Sugar
- 2 Eggs
- ½ Teaspoon Vanilla Extract
- ½ Teaspoon Almond Extract
- 2 ½ Cup All-Purpose Flour
- 1 Teaspoon Baking Soda
- ½ Teaspoon Salt
- 1 Cup Macadamia Nuts
- 1 Cup White Chocolate Chips
Instructions
- Preheat oven to 350° Fahrenheit
- In a large bowl (or mixer bowl), beat the unsalted butter, brown sugar, and granulated sugar until the mixture is light and fluffy.
- Add the eggs one at a time, scrape down the sides as needed. When thoroughly combined, add vanilla and almond extract.
- In a separate bowl – combine flour, baking soda, and salt. Add the flour mixture to the butter mixture in batches (I did in ¾ cup batches).
- Coarsely chop the macadamia nuts and white chocolate chips. Fold the macadamia nuts and white chocolate into the cookie dough.
- Using spoons, create 1-inch balls of cookies dough. Place them about 2 inches apart from each other on a baking tray.
- Bake for 10 to 12 minutes or until the edges are golden brown. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a cooking rack.
These White Chocolate Macadamia Cookies combine a soft cookie with the crunch of macadamia nuts and sweetness of white chocolate.
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