This is one recipe I had been wanting to make for a good long time – Chewy, sweet, and delicious white chocolate cookies with chunks of toasted macadamia nuts. And wow, I’m so glad I did! They were everything I hoped they would be.
Read on, and you can make ’em too!
White Chocolate Macadamia Nut Cookies
Makes 1-1/2 to 2 dozen cookies
1/2 cup butter, softened
1/2 cup shortening
1/2 cup sugar
1/2 cup packed brown sugar
2 teaspoons vanilla extract
10 ounces white chocolate, coarsely chopped
1/2 cup coarsely chopped macadamia nuts, lightly toasted
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Note: You can toast the macadamia nuts by putting them into a clean, dry frying pan and frying them until they start to let off the scent of the nuts or are lightly browned. Stir frequently, and don’t leave them too long; the nuts will burn quickly once they are heated through.
Combine softened butter, shortening, and sugars in a large mixing bowl; cream until smooth. Beat in egg, and stir in vanilla, white chocolate, and toasted nuts.
Combine the dry ingredients in a sieve or sifter and sift into the creamy butter mixture; stir to combine, kneading if necessary to mix thoroughly. You can cover the chill the dough at this point, or use it immediately.
Drop by tablespoonfuls onto a non-stick baking sheet or parchment paper; bake at 350 degrees F for 12-15 minutes or until light brown around the edges. Cool on wire racks.
Enjoy! If you make them, tag NaomiCakes in a photo on Facebook – I’d love to see your work!