White Chocolate Macadamia Nut Cookies


I’m picky. I don’t like spicy food (I’m getting there though!), whole tomatoes, peppers, onions, green onions, sashimi, mustard, ranch dressing, and the list continues. And on that list is nuts (not to mention that people call me nuts because my list is so nuts. HAHA okay, done). I don’t mind nut flavors or ground up nuts (like in macarons), but the only nuts I will eat whole are peanuts. No pecans, walnuts, cashews, pistachios, or almonds–not sliced, chopped, or whole; not in brownies, cakes, or toppings. When it comes to macadamia nuts and cookies, I suppose those can be an exception, only because they’re J’s favorite cookies.


J did all the work (and please excuse the phone camera quality on some of the photos!)–he chopped the nuts, creamed the sugars and butter, and mixed everything together. I just measured and took pictures. Quite important, if you ask me =)!

(I replaced a teaspoon of the vanilla extract with almond extract; I like the flavor combos of the two extracts together. Aaandddd…I think I overbaked mine…womp womp  they were a little more on the chewy side and not as soft. But it’s okay, they were still delicious–a good chunk of white chocolate and macadamia nut in each bite, and you can really taste the brown sugar and almond extract! Can’t wait to try it again!)


White Chocolate Macadamia Nut Cookies
Makes about 3 dozen cookies
Adapted from Sally’s Baking Addiction


2 cups + 2 tablespoons all-purpose flour
1/2 teaspoons baking soda
3/4 cup (1.5 sticks) salted butter, softened
1 cup light brown sugar
1/2 cup sugar
1 egg, at room temperature
1 egg yolk, at room temperature
1 teaspoon vanilla extract
1 teaspoon almond extract
3/4 cup white chocolate chips
3/4 cup chopped macadamia nuts

Preheat oven to 325˚F.

Mix together the flour and baking soda in a bowl; set aside. In another bowl, beat the butter and sugars until creamy. Add the egg, yolk, and vanilla; mix well. Gradually add in the flour mixture and stir until a dough forms. Fold in the white chocolate chips and macadamia nuts, being careful not to overmix.

Chill the dough for at least 30 minutes in the fridge (this helps create a thick and chewy cookie). Drop tablespoon-sized balls onto a baking sheet. Press a few more white chocolate chips and macadamia nut pieces onto the tops for decoration (I forgot to do this step!). Bake for 8-10 minutes or until edges are lightly browned; the centers should appear very soft and puffy. Transfer to wire racks and cool completely. Enjoy!


Until next time,

Soli Deo Gloria, and Happy Reading, eating, and baking!

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