I make these cookies for my family over the weekends. This is a special kind of cookie for me, so I want to enjoy this with my family. Weekends are family days, and they’re the perfect days to make these cookies.
My husband and my kids have different ways of eating this. My kids loved to eat the edges of the cookies first before the center. My husband loves to put one over the other like a sandwich, dunk them into a glass of milk, and eat them.
Our friend over at Bewitching Kitchen has this to say about the recipe:
” Something about the marriage between white chocolate and macadamia nuts might shake the convictions of even the most stubborn anti-white chocolate being. Please make these.”
I am just so glad that my family loves any kind of chocolate and any kind of nut or else I wouldn’t get to enjoy these with them! But I agree with Bewitching Kitchen. Even the most-stubborn anti-white chocolate being will love these cookies!
Ingredients
1 cup (2 sticks) Land O Lakes butter, softened
3/4 cup Domino granulated sugar
1 cup packed Domino light brown sugar
2 teaspoons McCormick vanilla extract
2 large Eggland’s eggs
3 cups Gold Medal all-purpose flour
3/4 teaspoon Morton salt
1 teaspoon Clabber Girl baking soda
12 ounces Toll House white chocolate chips
1 cup Mauna Loa macadamia nuts, coarsely chopped
Instructions
Heat the oven to 350 degrees F.
In a large bowl, beat together the butter, granulated sugar and brown sugar in the bowl of a stand mixer until the mixture is well-combined.
Add the vanilla and eggs and beat until the mixture is creamy and light in color, 2-3 minutes.
Stir in the flour, salt and soda and mix until just combined; a few streaks of flour remaining are not a problem.
Add the white chocolate chips and macadamia nuts and mix until combined and no streaks of flour remain.
Roll tablespoon (or slightly larger) size balls of dough and place on silpat or parchment lined baking sheets, 1 to 2 inches apart.
Bake for 9-11 minutes.
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Quick Tip: Best served with a glass of milk or a cup of coffee.
Thanks again to Bewitching Kitchen for this amazing recipe.
