Each year, my friend visits Hawaii and I am the lucky recipient of macadamia nuts straight from Hawaii!! So you’ll probably see a couple of macadamia nut recipes in the near future. When she brings them to me, I put them in the refrigerator right away, which helps extend the shelf life. You don’t have to use them super quickly, but it’s good to use them before too long.
I went searching online for recipes, and while there are many recipes that use macadamia nuts, so many of the recipes are similar. There must be a hundred variations of the macadamia white chocolate chip cookie! I’ll keep looking to find more recipes, but in the end I selected these cookies, which are basically macadamia white chocolate chip cookies, but with a chocolate cookie dough as the base. I know, not super exotic, but a nice chocolate cookie sounded good.
This recipe is fairly simple, and comes together quickly. It uses a fair amount of butter, but that just makes things taste better. I do wish chocolate cookie dough wasn’t quite so sticky, but it usually is, so you just have to make sure you wash your hands frequently so they don’t get too dirty. It’s a little difficult to tell when the cookies are done baking; they are so puffy and seem really soft. I baked for 9 minutes and hoped the cookies would set as they cooled. They were fine, and hey, if the cookies are a little under baked, you can just call them “fudgy.”
Chocolate Cookies with White Chocolate and Macadamia Nuts
1 cup butter, room temperature
2 cups sugar
2 teaspoons vanilla
2 cups flour
3/4 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup white chocolate chips
3/4 cup macadamia nuts, roughly chopped
Preheat oven to 350 degrees. Line two baking sheets with silicone baking mats.
In a large mixer bowl, beat the butter and sugar until light. Add the eggs and vanilla and beat on medium until light and fluffy. In a medium bowl, combine the flour, cocoa powder, baking soda, and salt. With the mixer running on low, gradually add the flour mixture, beating just until the dough comes together. Stir in the white chocolate chips and the macadamia nuts.
Using a small cookie scoop, scoop the dough into 1-1/4” balls on the prepared baking sheets.
Bake for 8-9 minutes, until the cookies are set. The cookies will look soft; they will flatten as they cool.
Allow the cookies to cool for 5 minutes on the baking sheet before removing to a wire rack to cool completely.
Recipe from How to Simplify