Is there one kind of cookie that you’ll throw your diet out the window for? Or no matter how full you are, you simply cannot resist?
For me, it’s white chocolate macadamia nut cookies. The funny thing is that for years, I didn’t care for them all that much. My mom, however, has always loved them. A few years back, she wanted to make some around the holidays and tried out this recipe. Like many of us, she read the comments and made adjustments to the original recipe. I’ve never tried the original, but this version is so good that the only changes I would make, should I dare to make them myself, are to increase the vanilla slightly, which I almost always do, and add more white chocolate, because well, I love it.
I have never actually made these cookies myself. It’s too dangerous. When my mom sends some of these home with me (or comes to my place bearing gifts), I often hoard them and don’t share them with friends. (Don’t worry, my friends never suffer, however – I feel bad for hoarding and end up making something else that I give away.)
White Chocolate Macadamia Nut Cookies
adapted from All Recipes
½ cup cold unsalted butter, cut into cubes
½ cup shortening*
¾ cup light brown sugar, packed
½ cup granulated sugar
2 large eggs
½ teaspoon vanilla extract
½ teaspoon almond extract
2 ½ cups all purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup chopped macadamia nuts
1 cup chopped white chocolate
Preheat oven to 350*F and line two baking sheets with parchment.
Sift flour, baking soda, and salt into medium bowl, set aside.
With a stand mixer fitted with the paddle attachment, beat the butter until smooth. Add the shortening and beat until well mixed, scraping down the bowl as necessary. Add the sugars and cream on medium speed until light and fluffy, about 4-5 minutes. Add eggs, one at a time, until mixed. Beat in vanilla and almond extracts.
Reduce speed to low and slowly add flour mixture until just incorporated. Fold in nuts and chocolate.
Drop by spoonfuls (or use a small ice cream scoop) onto cookie sheets, bake for 9-11 minutes or until golden. Cool 5 minutes on baking sheet, then remove to wire rack.
*You can certainly use non-hydrogenated shortening or coconut oil.