White Chocolate Macadamia Nut Cookies

These cookies are called several things. Too dangerous as my friend would say… “the racist cookie” another friend said… in reference to being an all white cookie. I call them thin, soft, and moist. This recipe is not perfect… yet. One of these days I will create the ideal cookie. I had this recipe created in my head for days, so I had to experiment how it would come out. I’m thinking that this recipe could have improved slightly with a ½ cup more flour, and one teaspoon of baking powder. But I will let you know the results next time. In the meantime, as pictures, these are my white chocolate macadamia nut cookies:

1 cup of room temperature butter- salted sweet cream is what I used
1 cup white sugar
1 ¼ cup light brown sugar
2 eggs
2 teaspoons vanilla
½ tsp salt

1 teaspoon baking soda
1 teaspoon baking powder
2.5 cups flour

1 cup white chocolate chips
1 cup roasted unsalted macadamia nuts. Buy them whole, but chop just before using

Preheat oven to 350 degrees. The best way to make cookies to start with the wet ingredients then add dry. So cream together the sugars with the butter, add the eggs, vanilla, and salt. Stir until creamy and fully incorporated. Then add the baking soda and powder. Add the flour a half cup and a time and stir until fully incorporated. In the meantime chop the macadamia nuts by running your knife through them a couple times. Be sure to get any of the crumbles and nut powder from your chopping into the bowl as well. Add the white chips. Drop by rounded teaspoon fulls ( or you can use a cookie scoop if you have it) onto parchment paper and bake for 10-12 minutes. I baked for 11 minutes. Allow to cool on the sheet for a minute or two. Then transfer onto a rack and allow to cool completely. Makes 4-5 dozen


mmmmmmmm