After making frilly cookies for the last couple of weeks, I was craving something chunky and easy. These white chocolate macadamia cookies are crunchy, if softer cookies are more your style, underbake them by a minute or two and remove them from the cookie sheet soon after they come out of the oven. I took these to a crawfish boil today and they were a hit- everyone wants something sweet after eating lots of salty crawfish. (specially me)
Softened butter contributes to the crunchyness of the cookie, microwave the butter for 10 seconds intervals if it's coming straight out of the refrigerator. After adding the egg and vanilla, reduce the speed of the mixer so the dough does not get over mixed. Cashews are a good substitution for macadamia nuts if you prefer. Use the best quality white chocolate available, I use Callebeut and cut it into chunks with a sharp knife. Toasting the nuts at 350 F for 10 minutes heightens their flavor, just be sure to let them cool before adding them to the dough. Bake six cookies at a time on the middle rack of the oven, make sure to put cookies on a cool pan for each batch. The recipe makes 15-16 very large cookies.
White Chocolate Macadamia Cookies
1/4 lb. butter, softened
1 cup light brown sugar
1/4 cup sugar
1 teaspoon vanilla
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 3/4 cups flour
1 1/4 cups chopped white chocolate
1 cup toasted macadamia nuts
Preheat oven to 325 F
1. Place softened butter in mixer bowl,with paddle attachment, beat until light and fluffy. Add sugar and continue to beat at medium-high speed for 3 minutes, scraping the side of the bowl until incorporated.
2. Add egg and vanilla and beat for 2 additional minutes on med-low speed.
3. Sift flour, salt, baking soda, and baking powder into a large bowl. Add to the butter mixture and beat on low until dough comes together. Add chocolate and nuts and blend well.
4. With clean hands, make balls of dough approximately the size of a golf ball or a little larger. Lay on parchment lined sheets and flatten out to a 2 inch circle. Place six cookies per cookie sheet (3 inches apart) and bake for 20 minutes or until golden brown. Remove cookies with a large spatula and transfer to a cooling rack. Store cookies in a covered container.