Monday, August 20, 2012

White Chocolate Macadamia Nut Cookies

It isn't often that my husband makes special requests for baked goodies; he's more of an "I'll eat whatever you make" kind of guy. So on the rare occasion that he makes a suggestion, I'm all ears. Recently he asked for white chocolate macadamia nut cookies (one of my favorites!), and of course I obliged. The recipe I chose is from the America's Test Kitchen Family Baking Book. It's the White Chocolate Chip variation of their Chewy Chocolate Chip Cookies. Don't make the mistake I did and over bake them! Even when a recipe explicitly says "Don't overbake," I have a hard time following directions. I'm a notrious cookie over-baker because I don't like gooey cookies...but sometimes that backfires and my cookies end up too dry!

Thick and Chewy Macadamia and White Chocolate Chip Cookies
From the America's Test Kitchen Family Baking Book
Makes about 24 cookies

 2 cups (10 ⅔ oz) plus 2 tablespoons all-purpose flour
½ tsp baking soda
½ tsp salt
12 tbsp/1½ sticks/170g unsalted butter, melted and cooled
1 cup packed (7 oz) light brown sugar
½ cup (3½ oz) granulated sugar
1 large egg
1 large egg yolk
2 tsp vanilla extract
1½ cup (9 oz) white chocolate chips
1 cup macadamia nuts, chopped

Adjust the oven racks to the middle position and heat the oven to 325 degrees. Line 2 large baking sheets with parchment paper. Whisk the flour, baking soda, and salt together in a medium bowl.

In a large bowl, beat the melted butter and sugars together with an electric mixer on medium speed until smooth, 1 or 2 minutes. Beat in the egg, egg yolk, and vanilla until combined, about 30 seconds, scraping down the bowl and beater as needed.

Reduce the mixer speed to low and slowly add the flour mixture until combined, about 30 seconds. Mix in the chips and nuts until incorporated.

Working with 2 tablespoons of dough at a time, roll the dough into balls and lay them on the prepared baking sheets, spaced about 2 inches apart. Bake the cookies, one sheet at a time, until the edges are set and beginning to brown but the centers are still soft and puffy, 15 to 20 minutes.

Let the cookies cool on the baking sheet for 10 minutes, then serve warm or transfer to a wire rack and let cool completely.


  1. What I did with this one is I replaced the white chocolate with brown chocolate then I melted the cocoa bar and mixed it with the flour and then I followed your procedure and done with the Brown Chocolate Macadamia Cookies :-) I love eating it with my tulsi tea and my children told me to create more for their friends

  2. They sound so yummy! Do you think it would work beating/mixing by hand?

    I tend to overbake everything, not only cookies, because I am so afraid it won't be completely baked... and then it ends being to dry. Case in point, yesterday's hot dog buns. I'm learning, though.