White Chocolate Macadamia Cookies

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

  • Servings: about 2 dozen
  • Difficulty: easy
  • Print

INGREDIENTS

  • 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

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DIRECTIONS

  1. Preheat the oven to 350°F, with one rack in the middle position.
  2. In a large mixing bowl, cream together the butter and sugars until smooth

    IMG-9197
    This is pre-creaming, but I think you get the idea!
  3. Beat the egg and vanilla into the creamed mixture until well-combined.

    IMG-9199
    Easily the least picturesque part of cookie making.
  4. In a separate bowl, whisk together the flour and baking sodaIMG-9198
  5. Gradually add the flour mixture into the sugar mixture until fully combined, being careful not to over mix
  6. Stir in the chopped nuts and white chocolate chips until evenly distributed throughout the batterIMG-9200
  7. Drop by the tablespoonful on an ungreased (or SILPAT-ed) cookie sheet, roughly 2 inches apart
  8. Bake for 10-12 minutes, rotating halfway through, or until lightly golden brown

    IMG-9201
    I like to call this a cookie with a nice base tan.
  9. 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
  10. 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!

– Nicole

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