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Saturday, April 16, 2011

White Chocolate Macadamia Nut Cookies

Is it just me, or are macadamia nuts like tasting a little piece of heaven? And maybe they are from above, gauging from their price tag! I'd been wanting to make white chocolate macadamia nut cookies, per Ryan's request, for a long time, but cringed every time I saw the price of the nuts at the grocery store. Were these little nuts filled with gold or something?!

I'm glad I didn't resist any longer because boy are these cookies good. Though Ryan's the one who asked for them, I'm pretty sure I ate double the amount of these that he did. I just couldn't stay away! The cookies were chewy and something about white chocolate paired with macadamia nuts is just fantastic. I adapted my recipe from the original, using fewer nuts and white chocolate, which was definitely a good call as they were plenty full of goodies. I also made my cookies fairly small, getting almost 4 dozen in 1 batch...a LOT of cookies to tackle but we shared with friends and they stayed soft for the 5 or 6 days we had them around.

Expensive or not, I'll be making these again...and lucky for me I still have half a can of macadamias waiting to be used. Any ideas on how to use them up?!

One Year Ago: Make Ahead Lasagna

White Chocolate Macadamia Nut Cookies
from Crepes of Wrath

-2 cups all-purpose flour
-1/2 tsp baking soda
-1/2 tsp salt
-3/4 cup butter, melted
-1 cup packed brown sugar
-1/2 cup granulated sugar
-1 egg
-1 egg yolk
-1 tbsp vanilla extract
-1 cup coarsely chopped macadamia nuts
-1 1/2 cups white chocolate chips

1. Preheat the oven to 325F. Mix flour, baking soda, and salt in a bowl and set aside for later.
2. In the bowl with a mixer, beat melted butter with sugars. Beat in the egg, followed by the egg yolk, followed by the vanilla.
3. Slowly add the flour mixture until just combined. Stir in the nuts and white chocolate chips by hand.
4. On greased or parchment lined baking sheets, drop spoonfuls of dough about 2 inches apart (I used a cookie scoop).
5. Bake for 12-15 minutes until edges are golden brown. Cookies will be soft upon removal but will firm up a bit as they cool on the baking sheet. Transfer to wire rack to cool completely.
*I got 4 dozen 2-inch cookies