Normally, I think of big, chunky cookies as things to eat when it’s cold out…not so much when the weather is warm, and especially not during bathing suit season.
Normally, I make my cookies on the small side, but when it’s a big, chunky one it just doesn’t feel right to shrink it.
Normally, I don’t even really like white chocolate that much.
Oddly enough….I have been thoroughly enjoying these White Chocolate Macadamia Nut Cookies. They’re giant, and chock-full of deliciousness.
So for now, these are going to pretend to be a summer food. Macadamia nuts are from Hawaii, after all, where it’s summer all year!
This recipe was great – I was a little wary about melting the butter, because the cookie recipes I use don’t usually call for melted butter (and…I know it’s silly, but it just seems so much fattier! ha). I made the cookie balls about egg-size and then flattened them with my palm after I put them on the tray, so they melted pretty evenly.
The only thing I would change from what I did is to use salted macadamia nuts. I bought unsalted before I really read the recipe. I love a salty-sweet combo (chocolate-covered pretzels, anyone?) and they would have been even better salted.
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 egg yolk
1 tablespoon vanilla extract
1 1/2 cups (chopped, if needed) macadamia nuts
2 cups white chocolate chips
Preheat the oven to 325 degrees. Combine the flour, baking soda and salt in a small bowl then set aside. Beat together the melted butter, brown sugar, white sugar, egg, egg yolk and vanilla with a mixer until creamy.
Gradually add the flour mixture to the sugar mixture until just mixed. Stir in the macadamia nuts and white chocolate chips by hand. Drop by the spoonful onto a greased or lined baking sheet.
Bake for 12-15 minutes or until the edges look golden brown. Cool on the baking sheet for at least 4-5 minutes (so cookies can set) before moving to a rack. Enjoy.