White Chocolate Chunk Macadamia Nut Cookies

°White Chocolate Chunk Macadamia Nut Cookies; buttery cookies loaded with chunks of white chocolate and a truckload of roasted macadamia nuts.

Making these cookies is extremely therapeutic. After a couple of 12-hour shifts at the hospital I needed a little bit of a pick me up. What better of a way to make that happen then by baking a big batch of cookies?

I see no other way. You?

I also think there are two kinds of people in the world; those who like macadamia nuts and those who don’t. In the past I would have classified myself in the group of ones that do not… so I’m not sure what made me purchase a bag of these roasted macadamia nuts. I mean at $5.29 a bag (yes I remember) it’s just a little ridiculous.

Even though I was positive that I didn’t like macadamia nuts, I was bent on making these cookies anyways. To my utter surprise when I opened the bag and smelled the toasty nuts {they smell a lot like potato chips to be honest} and then snagged a few along with some cookie dough and a chunk of white chocolate… *sigh* well, I guess we all should be a little grateful I got passed the initial shock of deliciousness because otherwise there would have been zero cookies to blog about.

Now don’t fret if you can’t find this bag of roasted nuts in your baking aisle. Just get regular macadamia nuts, scatter them on a rimmed sheet pan and dry roast them at 375° for 10-15 minutes… or until golden and fragrant. From there on you can store them in an air-tight container or freeze.

So as I fell under the toasted-macadamia-I-don’t-care-how-much-they-cost spell I also picked up a bar of Ghirardelli white chocolate and told myself I’d figure the rest out later. First and foremost, white chocolate and macadamia nuts were meant to be friends. And secondly, these are darn good cookies.

I am now a converted macadamia nut lover and you will be too!

Start by combining the flour with the baking soda and salt.

Next, give those a serious whisking and then set the bowl of dry ingredients off to the side.

In the bowl of your mixer, throw in two sticks of unsalted butter along with a cup of light brown sugar and a half cup of granulated sugar.

Then turn the mixer on and blend until smooth.

Next, crack and add in one egg at a time, mixing well after each one until both eggs are incorporated.

Then add in two teaspoons of real vanilla extract and stir until combined.

Next, with the mixer on low, slowly add in the dry ingredients.

Now it should be shaping up to resemble cookie dough.

Then add in the entire $5.29 cent bag of roasted macadamia nut pieces, which is about a cup and a half.

Next chop and add all of the chunks of white chocolate right into the bowl.

Lastly, turn the mixer on low and gradually mix those goodies into the cookie dough.

Drop rounded spoonfuls of dough onto a parchment lined baking sheet and pop them into a 350° oven for 8-10 minutes. Rotate if you must, halfway through. Or don’t and totally nosh on those darkened edges… for reals.

Let cool for a few before transferring the cookies to a wire rack.

I couldn’t believe my taste buds. These White Chocolate Chunk Macadamia Nut Cookies are so buttery… soft on the inside while the edges have a crispness to them. They’re nutty and chocolaty and…

I ate the ENTIRE stack.

Just kidding.

Or am I?

Enjoy! And if you give this White Chocolate Chunk Macadamia Nut Cookies recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

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Yield: 48 cookies

White Chocolate Chunk and Roasted Macadamia Nut Cookies

Buttery cookies loaded with chunks of white chocolate and a truckload of roasted macadamia nuts.

Prep Time: 25 minutes mins

Cook Time: 10 minutes mins

Additional Time: 40 minutes mins

Total Time: 1 hour hr 15 minutes mins

Ingredients

• 2¼ cups unbleached all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 1 cup unsalted butter, softened
• 1 cup packed light brown sugar
• 1/2 cup white sugar
• 2 large eggs
• 2 teaspoons real vanilla extract
• 1½ cups macadamia nut pieces, regular or roasted
• 4 ounces white chocolate, coarsely chopped

Instructions 

• Preheat your oven to 350° and line a rimmed sheet pan.
• In a medium sized bowl combine the flour, baking soda and salt. Whisk until combined and set aside.
• In the bowl of your mixer add the two sticks of butter along with the light brown and granulated sugars. Blend at medium speed until combined.
• Scrape down the sides and then add in the two teaspoons of vanilla and the eggs one at a time, mixing well after each one.
• With the mixer on low, gradually add in the dry ingredients until all of it is thoroughly incorporated.
• Lastly add in the roasted macadamia nut pieces and the chopped white chocolate. Mix on low until they are evenly throughout the cookie dough. Be careful not to over-mix.
• On the prepared pan, drop rounded spoonfuls of the cookie dough spacing them an inch apart.
• Bake for 8-10 minutes until the edges are just slightly golden. Let them cool for a few minutes before transferring them to a wire rack.

Serving: 2cookies, Calories: 127kcal, Carbohydrates: 13g, Protein: 1g, Fat: 8g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 18mg, Sodium: 78mg, Potassium: 39mg, Fiber: 1g, Sugar: 8g, Vitamin A: 130IU, Vitamin C: 1mg, Calcium: 15mg, Iron: 1mg

Author: Laurie McNamara

Course: Desserts & Sweet Treats

Cuisine: American