Patrick and I went to visit my mom, dad, and sister this past weekend. We came over to learn how to cook some Vietnamese food (which I will blog about soon), so I thought it would be nice to make my mom some fresh cookies from scratch. If you read my recent Oatmeal Raisin Cookie Recipe post, I mentioned that growing up we didn't make cookies from scratch; it was always trips to Mrs. Fields. I remember my mom loving the white chocolate macadamia nut cookies and I doubt she's had any for a long time, so off I went on a baking mission.
The cookies turned out perfect. It's buttery, chewy and sweet. The edges are nice and slightly crisp. The entire combination is dreamy. It was loved by many and the cookies were gone in less than a day. The best part of all is making the cookies is extremely simple. I hope you enjoy this recipe!
White Chocolate Macadamia Nut Cookies Recipe
Makes 24 cookies
Recipe adapted from Brown Eyed Baker
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, melted and cooled to room temperature
- 1 cup light/golden brown sugar, packed
- 1/2 cup white sugar
- 1 egg
- 1 egg yolk
- 1 tablespoon vanilla extract
- 1 1/2 cups macadamia nuts (you can leave it whole or chop it up - I leave mine whole)
- 1 cup white chocolate chips
- In a medium bowl, whisk together flour, baking soda and salt. Set aside.
- In a medium mixing bowl, beat together the melted butter, brown sugar, and white sugar. Beat in the egg, then beat in the egg yolk, then beat in the vanilla.
- Now gradually add in flour mixture to the sugar mixture until just moistened and mixed well.
- Stir in the macadamia nuts and white chocolate chips by hand with a rubber spatula and you're done with the cookie dough.
- You need to chill the dough for at least 15 minutes so it can have the best texture.
- When ready to bake, heat oven to 325°F, roll them into 2-3 heaping tablespoons ball sized dough, then press down the cookies with your palm just a bit to flatten the top. The cookies should be 1 1/2 inches apart on a parchment-lined baking sheet.
- Bake for 13-15 minutes or until edges are golden brown. Let it cool on baking sheet so it gives the cookie time to set, about 15-20 minutes.
Note: You can store the unused cookie dough in the fridge up to one week or freezer for three months if you choose not to bake them all at once.