Macadamia Nut & White Chocolate Cookies
Macadamia trees take 8-10 years to produce their fruit, but are so worth waiting for. The meaty nut, with lots of healthy attributes, is native to Australia, but the majority of trees now are grown in Hawaii and South Africa. They're more costly and so a special purchase, but this cookie recipe, adapted from House of Nash Eats makes a memorable cookie. Whoever paired macadamia with white chocolate is a genius!
Ingredients
1 cup (227 grams) unsalted butter, softened
3/4 cup (150 grams) granulated sugar
1 cup (200 grams) light brown sugar, packed
2 teaspoons (10 ml) vanilla extract
2 large eggs
3 cups (425 grams) all-purpose flour
3/4 teaspoon (3.7 grams) salt
1 teaspoon (1.42 grams) baking soda
12 ounces (340 grams) or more white chocolate, chopped, or white chocolate chips
1 cup (250 grams) roasted macadamia nuts, coarsely chopped
Method
If the macademia nuts are not already roasted, chop the nuts into small pieces. Spread then out on a saute pan and brown them gently, over medium heat, moving the nuts around constantly. Do not let them sit too long. When the first nuts begin to brown, remove the pan from the direct heat so no burning occurs. Heat will continue to transfer through the pan. When enough nuts have browned, pour them into a bowl to cool.
In a large mixing bowl, beat together the butter and the sugars until they are combined. Add in the vanilla and the eggs and beat for another 2-3 minutes, until the mixture is light and creamy.
Stir the flour, salt, and baking soda into the wet ingredients and mix until they are just incorporated. Add the white chocolate chips and the macadamia nuts into the flour mixture until evenly distributed.
Cover or wrap the dough and refrigerate until firm, at least 1 hour or overnight OR scoop the dough onto parchment paper or a greased cookie sheet, cover and chill.
Preheat the oven to 350 degrees F.
If you have not done so before, scoop the dough out into 1 to 2 tablespoon-sized balls of dough and place them on a cookie sheet lined with parchment paper. Space them about 1 to 2 inches apart.
Bake the cookies for 9-11 minutes and let them cool for 5 minutes on the sheet before transferring them to a wire rack.
Macadamia trees take 8-10 years to produce their fruit, but are so worth waiting for. The meaty nut, with lots of healthy attributes, is native to Australia, but the majority of trees now are grown in Hawaii and South Africa. They're more costly and so a special purchase, but this cookie recipe, adapted from House of Nash Eats makes a memorable cookie. Whoever paired macadamia with white chocolate is a genius!
Ingredients
1 cup (227 grams) unsalted butter, softened
3/4 cup (150 grams) granulated sugar
1 cup (200 grams) light brown sugar, packed
2 teaspoons (10 ml) vanilla extract
2 large eggs
3 cups (425 grams) all-purpose flour
3/4 teaspoon (3.7 grams) salt
1 teaspoon (1.42 grams) baking soda
12 ounces (340 grams) or more white chocolate, chopped, or white chocolate chips
1 cup (250 grams) roasted macadamia nuts, coarsely chopped
Method
If the macademia nuts are not already roasted, chop the nuts into small pieces. Spread then out on a saute pan and brown them gently, over medium heat, moving the nuts around constantly. Do not let them sit too long. When the first nuts begin to brown, remove the pan from the direct heat so no burning occurs. Heat will continue to transfer through the pan. When enough nuts have browned, pour them into a bowl to cool.
In a large mixing bowl, beat together the butter and the sugars until they are combined. Add in the vanilla and the eggs and beat for another 2-3 minutes, until the mixture is light and creamy.
Stir the flour, salt, and baking soda into the wet ingredients and mix until they are just incorporated. Add the white chocolate chips and the macadamia nuts into the flour mixture until evenly distributed.
Cover or wrap the dough and refrigerate until firm, at least 1 hour or overnight OR scoop the dough onto parchment paper or a greased cookie sheet, cover and chill.
Preheat the oven to 350 degrees F.
If you have not done so before, scoop the dough out into 1 to 2 tablespoon-sized balls of dough and place them on a cookie sheet lined with parchment paper. Space them about 1 to 2 inches apart.
Bake the cookies for 9-11 minutes and let them cool for 5 minutes on the sheet before transferring them to a wire rack.