White chocolate chips were invented in the 1930s by Nestle, and in 1931 the first macadamia nut processing plant opened in Kakaako, Hawaii; it follows, then, that the first white chocolate macadamia nut cookie came sometime thereafter. Macadamia nuts quickly became popular due to their sweet, rich flavor. Known for their hard-to-crack nuts, the macadamia tree is indigenous to Australia; however, today’s commercial production is mainly in Hawaii, with 90 percent of all macadamia nuts harvested there.
Recipe Servings: 48
Prep Time
15 minutes
+ 2 hours resting
+ 2 hours resting
Cook Time
10 minutes
Total Time
2 hours 25 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 2¾ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1 cup brown sugar
- ½ cup sugar
- 2 large eggs, at room temperature
- 2 tsp vanilla extract
- 1½ cups white chocolate chips
- 1½ cups macadamia nuts, chopped
Directions
- Whisk together the flour, baking soda, and salt in a large bowl. Set the mixture aside.
- Cream together butter, brown sugar, and sugar with an electric mixer for 1–2 minutes or until well combined.
- Add the eggs and vanilla one at a time, mixing after each addition. Mix until completely combined.
- Add the dry ingredients slowly while mixing until just combined.
- Mix in the white chocolate chips and nuts.
- Cover the dough tightly and chill it in the refrigerator for at least 2 hours.
- Preheat the oven to 350°F and line large baking sheets with parchment.
- Scoop 1–2 tablespoons of dough and drop it onto the prepared baking sheet, leaving a couple inches of space between cookies. Repeat this process until the sheet is filled.
- Bake the cookies for 9–12 minutes or until the edges are lightly golden-brown and the tops are set.
- Remove the cookies from the oven and let them cool on the baking sheet for 5–10 minutes before transferring them to a wire rack to cool completely.
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