Cookies

White Chocolate Chip Macadamia Nut Cookies


I had cookies overload during and after CNY… well not anymore. I’ve tried making Nigella’s chocolate chips cookies before and not the white chocolate chips type and here I have a superb recipe from the The Village Baker’s Wife cookbook; white chocolate chips macadamia nut cookies!

White Chocolate Chip Macadamia Nut Cookies
Yum-yum!

First set the oven to 163oC and line baking tray with baking paper.

Ingredients
Here are some of the ingredients (clockwise from top left); mixture of brown and granulated sugar, mixture of flour, baking powder, baking soda and salt, white chocolate chips, eggs and macadamia nuts.

Creaming of Butter & Sugar
Begin by creaming butter (about 4-5 minutes) – left picture.
Add both sugar and cream until smooth – right picture.

Next add eggs one at a time, beat until the first is incorporated before adding the second. Then mix in the vanilla. Next add the flour mixture and mix until just incorporated.

Add White Chocolate Chips & Macadamia Nuts
Using a rubber spatula (or wood spatula), fold in the chocolate chips and macadamia nuts. Will add more macadamia nuts as it’s just not enough for me! Hahaha Macadamia nuts are super expensive here in Malaysia.

Scoop 1 Tablespoon Full
Scoop 1 tablespoon full of dough and place them at least 2 inches apart on a baking sheet. Bake on the center rack in the oven for 13 minutes or just until the cookies begin to turn golden.

White Chocolate Chip Macadamia Nut Cookies
They are delicious! These cookies are not like the normal ‘hard’ chocolate chip cookies. These are the soft and chewy version. Parents gave 2 thumbs up.

White Chocolate Chip Macadamia Nut Cookies
They can be a little sweet too (from the white chocolate chips).

White Chocolate Chip Macadamia Nut Cookies
Adapted from The Village Baker’s Wife
Makes 50-60 cookies

1 1/2 cups (12 ounces) butter, at room temperature
1 1/4 cups granulated sugar
1 1/2 cups firmly packed brown sugar (I used 1 1/4 cups)
2 large eggs
1 teaspoon pure vanilla extract
4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups white chocolate chips or 12 ounces white chocolate, cut into 1/2 inch chunks
1 1/4 cups unsalted macadamia nuts (recommend 1 1/2 cups)

Note: If you can only find salted macadamia nuts, place the nuts in a sieve and wash them. Spread them out on a paper towel to dry before using.

Method:
1. Preheat oven to 325oF (about 163oC). Line two baking sheets with parchment paper.

2. In the bowl of a tabletop mixer fitted with flat beater (I used hand-mixer), cream the butter and then add both sugar and beat until smooth.

3. Add eggs, one at a time, waiting before the first is incorporated before adding the second. Mix in the vanilla.

4. In a separate bowl, combine the flour, baking powder, baking soda and salt. Add the dry ingredients to the creamed mixture and mix until just incorporated. Using a rubber spatula, fold in the chocolate chips and macadamia nuts.

5. Scoop out 1 tablespoon full-sized ball of dough and drop them at least 2 inches apart on a baking sheet. Bake on the center rack in the oven for 13 minutes or just until the cookies begin to turn golden. Don’t overbake; these cookies should be soft and chewy.

Hope you like it!

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4 Comments

  • Reply Nava Krishnan March 30, 2012 at 5:23 pm

    OMG!!!!! That looks so good and wonder how you make all the cookies in the same size?? Whenever I bake cookies, its like some the size of Malaysian map whereas others as big as US.

    I was wondering what to do with the extra white choc balance in the fridge and here comes your recipe on time to use it for such a crispy and delicious cookies.

    • Reply Che-Cheh March 30, 2012 at 6:09 pm

      They are almost the same size but they ain’t the same size I can assure you. Haha Here I’m using a dining tablespoon for rough measurement. If you want to achieve more precise size, you can try using ice-cream scoop or the standard measuring spoon (of a tablespoon). Or you can do the log method which is to shape the dough into logs and chill/freeze them. Then cut ’em in the size you want.

      Ohh one more thing they’re not the crispy type ya. Chewy and soft is more like it. Enjoy your cookie making!

  • Reply Jen April 1, 2012 at 9:51 am

    These are my husband’s favorite cookies. Will definitely have to try! Question though….why do the eggs need to be fully incorporated? Can’t you add both and just mix really well?

    • Reply Che-Cheh April 1, 2012 at 10:53 am

      Hi Jen, doesn’t matter you make cookies or cakes, the instruction always advise us to add one egg at a time (unless otherwise directed). Reason is because if we add all eggs at once, they cannot be incorporated well enough without overbeating the ingredients.

      Hope your husband like this version. Cheers!

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