Delicious White Chocolate Macadamia Nut Cookies

Recently, my parents took a trip to Hawaii and brought a bag of Macadamia Nuts home. Immediately I claimed them. Haha! White Chocolate Macadamia Cookies were my favorite from Ms. Fields back in the day. It’s still a top choice for me, although I’ve moved on to other flavors and desserts.

So, this is a perfect time to make my own version. I mean, I couldn’t let fresh Macadamia Nuts direct from Hawaii sit in the pantry or be eaten by someone else! My parents didn’t say, but I’m sure they had me in mind when purchasing them. πŸ˜‰

This recipe is very similar to my Salted Chocolate Chip Cookies and Browned Butter Cookies with Dried Cherries, roasted almonds, and white chocolate. The difference here, is that I did not brown the butter and I used bread flour.

The bread flour is a helpful ingredient to make a softer, chewier cookie. After some research, I decided to try it. I would say that it did help, otherwise I wouldn’t be sharing it with you all. Even after 5 days stored in a ziplog freezer bag, (I made a whole lot this time… my cookies usually don’t hang around that long), the cookies were still soft. 

First, I melted the butter slowly in a sauce pan on low. Once it was completely liquid, or almost liquid, I removed the butter and poured it into a bowl to set aside as it cooled a bit. Once the butter was blood temperature (cool to touch but not solid), I combined it with white granulated sugar and dark brown sugar. Added my homemade Tahitian Vanilla Extract, eggs, and bread flour mixture/pastry flour mixture.

Once the dough was completed, I covered the bowl with plastic wrap and popped it in the refrigerator overnight. That next morning, I made a dozen for the family to try and… Boom! Homemade White Chocolate Macadamia Nut Cookies. FYI…I almost put salt on these, but I refrained. Haha! Seriously, whoever sprinkled salt on top of a cookie first is genius.

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P.S. I originally started making cakes at a young age and hadn’t make cookies from scratch until I was in my late 20s, more like almost 30. I don’t know why I waited so long! Cookies are so easy to make AND I can make the dough ahead of time. When I’m really craving a sweet treat,  I take out one or two and bake for myself. Because, you know, portion control.  πŸ™‚

So, on your next trip to the grocery store, buy some Macadamia Nuts and make these cookies! Don’t forget to tell them I sent you. You won’t get anything for free, but hey, it doesn’t help to spread the word about all the exciting stuff going on at Blooming August. (Big smiles!)

Holla when you’re done and let me know how it turned out. Mmmmkay? Okay. 😊

Peace and Love!

Yasmin

 

White Chocate Macadamia Nut Cookies

  • Servings: approximately 25 cookies
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Credit: Yasmin  for BloomingAugust.com

Ingredients

1 1/2 cups unbleached pastry flour (all purpose flour)

1 cup bread flour

1 tsp baking soda

2 sticks melted salted butter

1 teaspoon of vanilla extract

2 eggs

1 cup dark brown sugar

1/2 cup granulated white sugar

About 2 cups of unsalted roasted macadamia nuts

1 – 2 cups white chocolate chips or chunks

Directions

Preheat oven to 350 degrees Fahrenheit.

Melt the butter in a sauce pan on low.

When it is completely melted, remove from heat and allow the butter to cool until it reaches room temperature.

Once the butter is cool to touch, but not solid,  beat the melted butter with the dark brown sugar and granulated sugar for 1 minute, or until it’s completely mixed.

Add the vanilla extract and beat eggs in the batter.

Combine the flour and baking soda, then add it to the dough, mixing until fully incorporated.  If you’re using a spoon or spatula to mix the dough, it will be pretty thick – just keep stirring until the flour is completely mixed in.

Pour in white chocolate chips and macadamia nuts, and gently mix together.  Cover your mixing bowl in plastic wrap and refrigerate cookie dough for a few hours.

When you’re ready, scoop cookie dough and gently form into balls. Bake for 10 – 12 min.

Serve warm or let it cool completely and store in an air tight container.

Note: Dough can be scooped and placed in the freezer for later use. Enjoy!

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