Baking in my house growing up was very traditional. We made all the classics, and we made them damn well. It wasn’t until moving out on my own that I really ventured out into more unique cookies. Not that white chocolate chips are some kind of rare treasure, but I had never really experimented with them. Before recently, my only experience with white chocolate had been stuffing my gullet with a white chocolate Easter bunny and subsequently getting very ill.
I’ve since learned that white chocolate can be a lot classier than that.
Most cookies that call for chocolate chips (white or otherwise) usually suggest adding 1 to 1 1/2 cups, but I always add the entire 12-ounce bag no matter what. Who like cookies with stingy add-ins? No one, that’s who. Maybe Quakers or something.
I could have sworn that Magnolia Bakery had a recipe that I used, but I couldn’t find it. Instead, I used the Magnolia Peanut Butter Chocolate Chip Pecan cookie base with a 12-ounce bag of white chocolate chips and 1 cup of macadamia nuts.
White Chocolate Macadamia Nut Cookies
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 cup firmly packed light brown sugar
1/3 cup sugar
1 large egg
2 1/2 tablespoons heavy cream
1 1/2 teaspoons vanilla extract
1 cup macadamia nuts
1 12-ounce bag white chocolate chips
Baking Temperature: 350 degrees
Baking Time: 10-12 minutes
- In a small bowl, combine the flour, baking soda, and salt. Set aside.
- In a large bowl, cream the butter and sugars until smooth, about 2 minutes.
- Add the egg, cream, and vanilla, and beat well.
- Add the dry ingredients and mix thoroughly.
- Stir in the macadamia nuts and white chocolate chips.
- Drop by rounded teaspoonfuls onto ungreased cookie sheets, leaving several inches between for expansion. Bake for 10-12 minutes, or until lightly golden. Cool the cookies on the sheets for 5 minutes, and then remove to a wire rack to cool completely.
Jane Gregg