I rarely see cookie recipes that use white chocolate. I think it’s because of that somewhat mild taste that doesn’t really taste right with the cookies. But in this version of macadamia cookies, there’s no other perfect chocolate other than the white one. It’s become a favorite among my friends and my families. I make a good batch whenever they’ll visit me. Sometimes I don’t even need the “visitor” reason.
I bake a batch and place them on my cookie jars so I can have one whenever I like. They’re addicting!
Ingredients
2-1/2 cups Gold Medal All-purpose Flour
1 teaspoon Clabber Girl Baking Soda
1/4 teaspoon Kosher Salt
1/2 cup Kerrygold Unsalted Butter, At Room Temperature
1/2 cup Shortening
1 cup Domino Brown Sugar
1/2 cup Domino Sugar
2 Large Eggland’s Eggs
2 teaspoons McCormick Pure Vanilla Extract
1/4 teaspoon McCormick Pure Almond Extract (Add Another 1/4 Teaspoon If You Really Like Almond)
8 ounces, weight Good White Ghirardelli Chocolate Bar, Chopped Into 1/4 To 3/8 Inch Pieces, Divided
7 ounces, weight Kirkland Macadamia Nuts, Roughly Chopped, Divided
Flaky Sea Salt
Instructions
In a medium bowl, whisk together flour, baking soda, and kosher salt. Set aside.
In a large bowl, or in the bowl of a stand mixer, cream together the butter, shortening, brown sugar, and sugar until well combined. Add eggs, vanilla extract, and almond extract, and beat on medium-high speed until just combined. Add flour mixture and beat on medium speed just until fully incorporated. Fold in 6 ounces of the chopped white chocolate and 6 ounces of the chopped macadamia nuts, taking care to not over-mix the dough. Place bowl of dough in the refrigerator to chill for 30 minutes.
While dough is chilling, preheat oven to 375°F.
Drop dough by compact spoonful onto baking sheets. Aim for each cookie to be about 1 tablespoon of dough, and do not roll or smooth out dough. Press a few of the reserved 2 ounces of chopped white chocolate and 1 ounce of macadamia nuts into the tops of the cookie dough and then sprinkle sea salt fairly generously over the tops. Bake for about 9 minutes, or until edges and tops are lightly browned. Remove from oven and let cookies rest on pan for 1 minute before transferring to a wire rack to cool completely!
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Quick Tip: You can add dried cranberries if you prefer.
