In all the years that I’ve been writing The Heritage Cook (since 2010) I have never shared a macadamia nut cookie. Shocking! It is time to change that and I have a classic for you, Macadamia Nut White Chocolate Chip Cookies!
The first time I remember having a Macadamia Nut White Chocolate Chip cookie was from Mrs. Field’s original location in Palo Alto on University Ave. She used to vent the ovens out onto the street so you could smell the cookies baking for blocks. Brilliant marketing!
Those cookies were about 4-inches across and packed with huge chunks of white chocolate and coarsely chopped nuts. Rich and “almost” too sweet my friends and I would grab one along with a couple of other flavors on our lunch hour and share them during the afternoon to make our work days go faster.
The natural vanilla overtones in white chocolate are amplified in this simple sugar cookie, adding a subtle boost to the flavor and lusciousness to every bite.
Macadamia nuts add a soft crunch that is irresistible. They are a special treat, but since there is only 1 cup of chopped nuts in the cookie dough, you can serve a bunch of people for only a little more than the cost of regular nuts.
This recipe only makes about 3 dozen small cookies and based on how fast The Artist is inhaling them, I think you will probably want to double the recipe if you have more than two of you in the house!
If you want to deepen the caramel/butterscotch notes, you can brown the butter first and refrigerate until cooled. An extra step I didn’t take today with our temperatures soaring over 100°F. But if it is a cool day when you make these, consider doing this – you won’t be disappointed!
These are definitely best the day they are baked, but you can hold the dough for a couple of days in the refrigerator or up to 3 months in the freezer. If you decide to freeze the dough, either roll it into a log for your own homemade slice-and-bakes or scoop into balls and freeze on a tray before storing in an airtight container.
Just imagine, being able to whip out freshly baked cookies any time you want – that is the beauty of freezing cookie dough! And one of my favorite tricks for the crazy weeks of the holiday season.
When you want old-fashioned cookie goodness, these Macadamia Nut White Chocolate Chip Cookies should be on the top of your list!
Happy Chocolate Monday my friends!
Using a gluten-free flour blend in place of regular flour is all you need to change – just use the weights I have given you. A kitchen scale is one piece of equipment I strongly recommend you have when you go gluten-free. It is SO much easier when measuring recipes and your results will be consistently great. And you don’t have to be gluten-free to benefit from weighing ingredients – it is absolutely the way to go for any baking!!
If you are sensitive to gums, you do not need to add them to cookie recipes!
- 1-1/4 cups (150 g) all-purpose flour or gluten-free flour blend
- 1/2 tsp baking soda
- 1/2 tsp kosher or fine sea salt
- 1/2 cup (1 stick, 8 tbsp) butter, at room temperature
- 1/2 cup (107 g) firmly packed brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 2 tsp pure vanilla extract or vanilla paste
- 1 cup mini white chocolate chips or chopped white chocolate
- 1 cup chopped macadamia nuts (salted or unsalted are fine)
- Preheat the oven to 350°F. Line two baking sheets with parchment paper or a Silpat mat.
- In a bowl, whisk together the flour, baking soda, and salt. Set aside.
- In the bowl of your stand mixer, combine the butter with the brown and white sugars. Beat on medium until smooth. Scrape the sides and bottom of the bowl. Add the egg and vanilla. Beat until lightened in color. Add the dry ingredients and mix just until combined. Add the chocolate chips and nuts, mixing to evenly distribute them in the dough.
- Use a spring-loaded scoop to portion the dough into tablespoon-size balls. Place them about 1-1/2 inches apart on the prepared baking sheets. Bake, swapping and spinning the trays halfway through, for 10 to 13 minutes, until golden brown.
- Let cool 2 minutes on the baking sheet then transfer to a wire rack to cool thoroughly. Store in an airtight container at room temperature up to a week. Freeze for longer storage.
- Yield: about 3 dozen 2-inch cookies
Create a New Tradition Today!
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