I’m not a fan of adding nuts to any of my sweet treats. Not brownies, not banana bread, not even fudge. But there is one recipe I’m totally in love with, and that is White Chocolate Macadamia Nut Cookies. There’s something about this cookie that makes the addition of nuts acceptable…well…at least in my eyes.
So I set out on a mission to find the perfect recipe. And lo and behold I found it! On the back of the Ghirardelli White Chocolate Chip bag. And man, is it goooooood!! As usual, I put my little spin on the recipe and I couldn’t be happier!!! So, without further ado, I introduce to you my Knock Your Socks Off White ChocoMaca Cookies( aka Ghirardelli White Chocolate Macadamia Cookies)!! Enjoy!
- 2 Sticks (1 cup) of butter
- 1 ½ cups granulated sugar
- ½ cup brown sugar, firmly packed
- 2 eggs
- 3 cups all-purpose flour
- 1 ½ tsp vanilla extract
- 1 tsp salt
- ½ tsp baking soda
- 2 cups (one 11 oz bag) white chocolate chips
- 1 cup macadamia nuts, coarsely chopped
Preheat oven to 350 degrees. In a stand mixer ( or in large bowl with a hand mixer) cream together butter and sugars. Be sure to scrape the sides of the bowl while mixing to combine thoroughly. Add the vanilla, and then add the eggs. Continue to mix until eggs are fully incorporated. In a separate bowl, combine flour, baking soda and salt. Slowly add flour mixture (I usually add about a cup at a time so I don’t end up looking like Casper The “Flour” Ghost) and mix well. Once it is completely mixed, slowly add the macadamia nuts and the white chocolate chips. With a cookie dough scoop or tablespoon (I used a regular ol’ tablespoon because I didn’t have a cookie dough scoop on hand), scoop an even amount of dough onto a cookie sheet. Bake for 10-15 mins (depending on how your oven bakes and how crunchy/soft you like your cookies.)