Today was one of the very rare times that my Hubby has availed himself of my kitchen. He very rarely cooks and I don’t think I’ve ever seen him bake. The last recipe I remember him doing was a french onion soup, following a recipe he had found. And it was probably the best french onion soup I’ve ever had. He admits if he has an exact recipe to follow, that he doesn’t mind cooking.
Today he made a batch of macadamia white chocolate chip cookies. His bagpipe teacher has recently gone through some surgery and Hubby wanted to bring him his favourite cookies as a treat. They were super yummy, specially right out of the oven. Slightly warm, soft, with the crunchy nuts adding just the perfect amount of texture. So I definitely wanted to share the recipe that he found. I adore macadamias and would make them again (or for that matter have the Hubby make them for me!)
I have to admit that I’m slightly jealous of his teacher and let the Hubby know he could make these for me any time. With dark choco chips. 😉
Macadamia White Chocolate Chip Cookies
Ingredients
- 2 cups + 2 tablespoons 266g all-purpose flour
- 1/2 teaspoon baking soda
- 3/4 cup 170g salted butter, softened*
- 1 cup 200g packed light brown sugar (or dark brown sugar)
- 1/2 cup 100g granulated sugar
- 1 large egg at room temperature
- 1 egg yolk at room temperature
- 2 teaspoons vanilla extract
- 3/4 cup 135g white chocolate chips
- 3/4 cup 80g chopped macadamia nuts
Instructions
- Whisk the flour and baking soda in a bowl and set aside.
- With an electric mixer or stand mixer with a paddle attachment, cream the butter and sugars together.
- Add the egg, egg yolk, and vanilla and mix well on high speed until combined.
- Gradually add the flour mixture and stir until a dough forms (may take a couple minutes of stirring).
- Fold in the white chocolate chips and macadamia nuts.
- Do not overmix the dough at any point in this process.
- Chill dough for at least 30 minutes (or up to 5 days) in the refrigerator.
- Preheat oven to 325F degrees. Take a generous tablespoon of dough, form into a ball.
- Place on a cookie sheet, flattening slightly.
- Bake for 15-18 minutes or until edges are slightly browned.
- The centers should appear very soft and puffy. Let cool completely on a wire rack.