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!
First set the oven to 160oC and line baking tray with baking paper.
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.
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.
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 heap tablespoon of dough and place them on the baking tray. Make sure the cookie dough are at least 2 inches apart. Bake on the middle rack for 13 minutes or until the cookies is golden.
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.
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.
1. Preheat oven to 325oF (about 160oC). Line baking tray with baking paper.
2. Cream the butter for about 4-5 minutes and then add both sugars and beat until smooth.
3. Add egg, one by one, beating until incorporated before adding the second. Add vanilla extract.
4. Add flour, baking powder, baking soda and salt 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 heap tablespoon of dough and place on baking tray. Allow at least 2 inches apart between the cookie dough. Bake on the middle rack in the oven for 13 minutes or until cookies turn golden.
Hope you like it!
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.
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!
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?
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!