I wasn’t planning on making cookies over the weekend but then the forecast called for rain and gray skies so cookies were promptly made last Sunday afternoon. I typically stick to what I know and love, which means simple and classic chocolate chip cookies, but this time I decided to mix it up a little and I made white chocolate chip macadamia nut cookies. I’m not a fan of white chocolate, it seems a little fake to me, but with macadamia nuts mixed in it seems to work well. Plus, Jesse really likes this type so I wanted to make something new for him!
I love this recipe for several reasons: the main one being the recipe is a really great basic cookie recipe that can be used to make a number of different types of cookies. I also like it because it gives me a new recipe to keep in my repertoire for when I need cookie options that are tried and true and are different than regular ol’ chocolate chip.
Here’s what you need:
Flour, sugar, brown sugar, butter, salt, baking soda, white chocolate chips, macadamia nuts, eggs and vanilla.
Start by combining the flour, salt and baking soda in a small bowl and set aside.
In a mixing bowl beat together the sugars and butter, then add in the eggs and vanilla. Mix until totally combined making sure to scrape the sides of your bowl so everything is getting mixed together. Add in the flour mixture 1/2 cup at a time so that it all gets incorporated into the sugar mixture. Then, add in the chips and nuts and mix for just a second or two or until they’re mixed into the dough. You don’t want to over mix the chips or nuts in because it will smear/crush them.
Get a cookie sheet out and use a baking mat or very lightly spray the pan with nonstick spray. Form a dozen cookie dough balls using a cookie dough scoop or a tablespoon. Put into a preheated 350 degree oven for about 9-12 minutes. I had my cookies in for 8 and I decided afterwards that they probably need one more minute. Just watch them because every oven is different, so pull them out when the edges start getting dark. They will always set a little more after they’re pulled out and cooling.
Resist eating them for just a moment so that they can firm up – and then dig in! Because these cookies are so darn good, it’s hard to only eat one. I guess this means I can officially say I like something that contains white chocolate chips! This recipe makes about 3-4 dozen cookies so it’s a great dough to freeze and use at a later time.
Just wrap up the leftover cookie dough really well in wax paper then cover in foil – you can also put it in a ziploc bag but I find it easier to roll into a log and then freeze.
And now that I’m writing and thinking about the cookies… I’m off to get another!
- 2-1/4 cups Flour
- 1 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1 cup Brown Sugar, tightly packed
- 1/2 cup Sugar
- 1 cup Butter, softened
- 2 large Eggs
- 2 teaspoons Vanilla
- 1 cup Macadamia Nuts, coarsely chopped
- 1 cup White Chocolate Chips
- Preheat oven to 350°F.
- In medium bowl combine flour, soda and salt. Mix well, set aside.
- In a large bowl with a mixer blend sugars at medium speed. Add butter and mix to until it forms a grainy paste, scraping down the sides of the bowl. Add eggs and vanilla, and beat at medium speed until fully combined.
- Add the flour mixture, macadamia nuts and white chocolate chips, and blend on low speed until just combined.
- Drop by rounded spoonfuls onto cookie sheet. Bake for 10-12 minutes or until edges begin to brown.