My friends, it has been far too long and for that I am sorry. As always, life has this uncanny knack for getting in the way of what you really want to be doing. But, I’m back! I’m here! I want to be back in your grills, filling your feeds with tasty treats and providing the recipes for *you* to recreate said treats. It may not be on any sort of set schedule, but I am back and ready for action and v grateful for you all and your patience.
You eagle-eyed constant readers may have noticed a change around here. “But Nicole,” you may be saying, “why such an aggressive new name?”. Oh, I will tell you why. Do not fret. First and foremost, in 2016 I went from a Wez to a Warman and it feels right to incorporate that into my baking! Second, I straight up hate fondant. I have the utmost respect for people who can work magic with fondant, and I mean that honestly. But I feel a cake is not a cake when covered in chalky fondant paste. A cake, piled high with buttercream (and maybe infused with some boozy ganache, live your best life) is a true pleasure in life and I am here to carry on the baking tradition of my grandmother in which butter was king and sugar a close second in the line of succession. Fondant has a place…somewhere, I guess, but that place is not here.
Today’s recipe is my very own Papa Wez’s White Chocolate Macadamia Cookie recipe, complete with his ~secret tip~ to make it great. I normally don’t like white chocolate in cookies, but I will eat trays and trays of these cookies because they are that good.
White Chocolate Macadamia Cookies
- 1/2 cup (1 stick) unsalted butter, softened
- 1/3 cup minus 1 tbsp granulated sugar
- 1/3 cup minus 1 tbsp packed brown sugar
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 1 cup plus 2 tbsp all-purpose flour
- 1/2 tsp baking soda
- 1 cup chopped macadamia nuts
- 1 cup white chocolate chips
- Preheat the oven to 350°F, with one rack in the middle position.
- In a large mixing bowl, cream together the butter and sugars until smooth
- Beat the egg and vanilla into the creamed mixture until well-combined.
- In a separate bowl, whisk together the flour and baking soda
- Gradually add the flour mixture into the sugar mixture until fully combined, being careful not to over mix
- Stir in the chopped nuts and white chocolate chips until evenly distributed throughout the batter
- Drop by the tablespoonful on an ungreased (or SILPAT-ed) cookie sheet, roughly 2 inches apart
- Bake for 10-12 minutes, rotating halfway through, or until lightly golden brown
- Remove cookies from the oven and let cool for 5 minutes on the baking sheet, then remove and place on a cooling rack to cool completely
- Enjoy while pretending you are on some sort of tropical getaway vacation
There you have it! The secret is to remove a little bit of the sugar, as the white chocolate chips are very sweet on their own and it’s very easy to make these cookies overly sweet. You can also add a pinch (literal finger pinch) of salt to the flour and baking soda if you’d like, though the nuts impart a salty flavor to the cookies on their own.
It’s good to be back!