Oh, to describe these cookies. They were heavenly. These are absolutely, hands down, the best cookies I’ve ever made. I’m amazed. It’s the first time I’ve ever made white chocolate macadamia nut cookies before, and Kramer’s been bugging me to make them for months! I was provided with these gigantic, delicious macadamia nuts from Oh Nuts!. When they arrived I was so surprised, because they were enormous! They really made the cookies extra delicious. I sent them into Kramer’s office and they loved them just as much as I did (from what I hear). They were perfectly buttery and almost caramelized. I NEED to make these again, no question. Try them for yourself! Recipe after the jump.
I had to chop them up because they were as big as olives!
Combine your flour, baking soda, and salt.
Beat together your brown sugar, white sugar, and butter.
Beat in your egg, egg yolk, and vanilla.
Mix in your flour mixture, then by hand, stir in your white chocolate chips and chopped macadamia nuts.
Drop by spoonfuls onto a greased and/or lined pan and bake at 325 degrees F for 12-15 minutes.
Crisp on the edges and soft and chewy in the center.
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup butter, melted
- 1 cup packed brown sugar
- ½ cup white sugar
- 1 egg
- 1 egg yolk
- 1 tablespoon vanilla extract
- 1½ cups (chopped, if needed) macadamia nuts
- 2 cups white chocolate chips
- Turbinado sugar (optional)
- Preheat the oven to 325 degrees F. In a medium bowl, combine the flour, baking soda, and salt and set aside.
- 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.
- Gradually add the flour mixture to the sugar mixture until just moistened. Stir in the macadamia nuts and white chocolate chips by hand.
- Roll into balls or drop by spoonfuls onto a greased and/or lined baking sheet, and press down on the cookies with your palm a bit to flatten (not too much!). Sprinkle with Turbinado sugar if desired.
- Bake for 12-15 minutes or until the edges look golden brown. Remember that they need to cool on the baking sheet, so even if they don’t look quite set, it’s okay because they continue to cook after you remove them from the oven. Allow to finish cooling on a rack or on a different surface. Makes about 15-20 cookies.