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Macadamia White Chocolate Chunk Cookies

Macadamia White Chocolate Chunk Cookies

  • 1 hour 30 minutes
  • 10 ingredients
  • Macadamia Nuts
  • Moderate
  • cookies
  • Update Ingredients

Ingredients

  • 2 cups Diamond of California¬ģ chopped macadamia nuts
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 3/4 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1 egg
  • 2 cups chopped white chocolate or white chocolate chips

The Steps

  1. Preheat oven to 350. Spread macadamias on a baking sheet or in a shallow pan. Bake, stirring once or twice, until lightly browned and fragrant, 5 to 7 minutes. Let cool. Leave oven set at 350. Line 2 baking sheets with parchment paper or lightly grease.
  2. In a medium bowl, whisk together flour, baking soda and salt.
  3. In a large bowl, combine butter, brown sugar, and vanilla. Beat with an electric mixer on medium-high speed until light and fluffy, about 2 minutes. Beat in egg. Stir in flour mixture until well blended. Stir in macadamias and white chocolate.
  4. Drop heaping tablespoons of dough 2 inches apart onto baking sheets (or use a 2-ounce ice cream scoop). Bake until cookies are golden brown at edges and no longer look wet on top, about 10 minutes. (Watch carefully during the last few minutes; these cookies can burn easily.) Let cool on baking sheets 2 minutes, then transfer to wire racks to cool completely. Store airtight at room temperature up to 1 week.

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