25 Days of Cookies, day 24

Day 24, Christmas Eve, wow, I can’t believe I made it this far in this cookie baking gift. :-0

Once again I didn’t have a special cookie from my recipe books to bake so I did a little more searching in cyber world and found a cookie that had two things that Dear Husband loves, white chocolate and macadamia nuts.

White Chocolate Macadamia Nut Cookies

from http://www.thechunkychef.com/white-chocolate-macadamia-nut-cookies

  • 2 cups + 2 tablespoons all-purpose flour
  • ½ tsp baking soda
  • ¼ tsp salt
  • ¾ cup butter, softened (1½ sticks)
  • 1 cup packed light brown sugar
  • ½ cup granulated sugar
  • 1 egg, at room temperature
  • 1 egg yolk, at room temperature
  • 2 tsp vanilla extract
  • ¾ cup white chocolate chips
  • ¾ cup chopped macadamia nuts
  1. “In a medium bowl, mix together the flour, baking soda and salt (I use a whisk), and set aside.
  2. Cream the butter and sugars together with a mixer (stand or hand-held). Add the egg, egg yolk, and vanilla and mix well until just combined.
  3. Add the flour mixture in batches, mixing to combine in between each batch, until all the flour is incorporated.
  4. Stir in the white chocolate chips and macadamia nuts.
  5. Cover the bowl with plastic wrap and chill dough for about an hour.
  6. Preheat oven to 325 degrees. Roll dough into 1 inch balls and place on a parchment paper lined baking sheet.
  7. Press a few more white chocolate chips and macadamia nut pieces onto the tops for extra flavor and presentation. Bake for 8-10 minutes or until edges just ever so slightly browned. The centers of the cookies will look very soft and a little puffy. Let the cookies cool on the baking sheet for a few seconds, then transfer to a wire cooling rack.”


Because this cookie requires the dough to be chilled, I mixed this cookie the night before and that gave me the extra time I needed on Christmas Eve to prepare other things and still bake this 24th Cookie.

This is another one of those all butter cookies and it baked up flatter than I like. When I do it again, I may substitute a few TBS of shortening to get a texture closer to my liking. I will also chop my macadamia nuts into bigger pieces, this time I used my nut chopper and they seemed to have blended into the dough more than I was expecting.


White Chocolate Macadamia Nut Cookies




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