Recently my brother-in-law and his wife visited us from Hawaii. They graciously gifted us with 2 bags of macadamia nuts fresh from the islands. They are so delicious, I cannot stop eating them. But with 2 bags, I immediately thought of making White Chocolate Macadamia Nut Cookies. This also happens to be one of my mom’s favorite cookies so it seemed like the perfect dessert for Mother’s Day as well.
I used one of my favorite chocolate chunk cookie recipes and substituted the 2 kinds of chocolate with the nuts and white chocolate. They turned out perfectly. They are so soft and just melt in your mouth.
Best of all they are not flat, but rise quite high due to the size of the macadamia nuts. It’s important to make sure you like the taste of the white chocolate chips you have chosen as all white chocolate has a different taste. Be sure to follow the directions carefully as far as refrigerating the dough a couple of hours before baking and you will end up with one of the best cookies you’ve ever eaten.
I think I get my love of cooking from many of the female members of my family, but especially my mom. We ate dinner together as a family every night, even though she worked during my high school years. I remember seeing her get special dishes ready for a party or having the neighbors over for dinner. She always had our relatives over for holidays as well as people she knew didn’t have anywhere to go that day. Family was a priority to her, and she is still to this day happiest when surrounded by her children and grandchildren. Every one of them knows that they are loved unconditionally by her. She was and is a great example to me in how to love unselfishly. I am grateful to call her my mom and look forward to sharing cookies and carrot cake with her tomorrow because we both have the same love language – food! Happy Mother’s Day, Mom. Thank you for all you do!!
White Chocolate Macadamia Nut Cookies
- 3 sticks (1 1/2 cups) unsalted butter, softened
- 1 1/2 c brown sugar, packed
- 1/2 c granulated sugar
- 2 large eggs
- 4 tsp. vanilla
- 4 c all-purpose flour (King Arthur preferred)
- 4 tsp. cornstarch
- 2 tsp. baking soda
- 1 tsp. salt or to taste
- 2 c white chocolate chips
- 2 c macadamia nuts
- Preheat oven to 350 degrees.
- To the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter on low-speed until smooth, 1 to 2 minutes.
- Add the sugars and beat on medium-high speed until creamed and well combined, about 3 minutes.
- Stop, scrape down the sides of the bowl, add the egg and vanilla, and beat on medium-high speed until light and fluffy, about 3 minutes.
- Stop, scrape down the sides of the bowl, and add the flour, cornstarch, baking soda, and salt, and mix until just combined, about 1 minute.
- Add the white chocolate chips and macadamia nuts, and either fold in by hand or beat for a few seconds on low-speed.
- Using a 2-ounce cookie scoop (a scant 1/4 cup), scoop out mounds of cookie dough, and place on a large cookie sheet or plate. Roll each mound into balls, place back on cookie sheet or plate, and cover with plastic wrap.
- Refrigerate 3 hours or up to 5 days.
- When ready to bake, line a baking sheet with parchment or a silpat. Place cookie dough balls on the baking sheet, spaced at least 2 inches apart.
- Bake for 8-10 minutes. Cookies will still look underdone but will firm up as they cool. For best results, don’t overbake.
Recipe from Cook AZ I Do, dough base originally created by Averie Cooks