White Chocolate Macadamia Cookies

Soft Buttery Homemade Cookie with Butter Macadamia Nuts & Chocolate

Apr 10, 2008

White Chocolate Macadamia Cookies, Donna Diegel

Soft warm cookies with macadamia nuts and white chocolate chunks will rival anything Mrs. Fields bakes! Rich and buttery, these homemade cookies beg for a glass of milk!

Warm cookies right from the oven, oozing with melted chocolate and macadamia nuts. Who can resist them?

Homemade Cookies vs. Store Bought Cookies

White Chocolate Macadamia Cookies are a hot item with the likes of Mrs Fields and Starbucks. Bakeries and supermarkets all over are making them either from scratch or by using frozen cookie dough. Sam's Club and Costco sell White Chocolate Macadamia Nut Cookies in bulk.

Why are they so popular? Macadamia nuts sound exotic and white chocolate is decadent. Ghirardelli and Godiva had the right idea. Make white chocolate that is so rich and delicious that bakers will create something around it. Homemade cookies are always so much better than store bought. Save the money and make these easy cookies right in your own kitchen.

Not Real Chocolate?

White Chocolate isn't real chocolate at all. According to Wikipedia, "White chocolate is a confection of sugar, cocoa butter, and milk solids. Unlike chocolate, white chocolate contains neither chocolate liquor nor cocoa solids." However, it can be used just like "real chocolate" in most recipes such as cookies, baked goods, melted for lollipops, ganache, chocolate covered strawberries and much more.

Got Milk?

With cookies this scrumptious, you better have a large glass of cold milk ready. You're going to need it!

White Chocolate Macadamia Cookies Recipe

1 pound (2 cups) butter, room temperature
1 2/3 cup brown sugar, packed
1 cup granulated sugar
3 large eggs, room temperature
1 Tablespoon vanilla
4 1/4 cup all purpose unbleached white flour
2 teaspoons baking soda
1 teaspoon salt
2 cups (12 ounce bag) white chocolate chips or chunks (Use a high quality white chocolate like Ghirardelli, Callebaut or Godiva. It does make a difference.)
1 1/4 cup (4 ounces) macadamia nuts, chopped

Directions:

This recipe makes a large batch of 48 full size cookies. The full batch will fit in a 5 quart mixer. Divide the recipe in half if needed.
Make sure the oven keeps the right temperature. The cookies may need a minute or two more or less than stated.
Preheat oven to 350 degrees F.
Line baking sheets with parchment paper (no need to grease).
Measure flour, baking soda and salt in a large bowl and blend together. Set aside.
In a large mixing bowl, preferably a heavy-duty mixer, and using the paddle or beater attachment, beat butter until creamy.
Add brown sugar and beat again. Scrape down the bowl and add the granualted sugar. Beat until fluffy.
Add eggs one at a time, beating after each addition.
Add vanilla, beat and scrape again.
On low speed, add flour mixture 2 cups at a time, and mix well.
Mix in white chocolate and macadamia nuts. Mix only until blended.
Using a cookie scoop, place dough on prepared baking sheets, spacing evenly to allow for spreading.
Bake at 350 degrees for 10-12 minutes or until lightly browned. Do NOT over bake these cookies. They continue to bake for a few minutes after they are removed from the oven.
Transfer to cooling racks. Store in air tight container or plastic bag to stay soft and moist.
Makes 48 warm and gooey cookies.

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The copyright of the article White Chocolate Macadamia Cookies in Pies/Cookies/Squares is owned by Donna Diegel. Permission to republish White Chocolate Macadamia Cookies must be granted by the author in writing.