A childhood favourite.
Years ago, when malls were the place to hang out I tasted my first white chocolate macadamia nut cookie. The “cookie shop” was a hole-in-the-wall kind of business. There were no tables or chairs, just a kitchen, and a cash register. My first purchase was a White Macadamia Nut cookie…my 9th grade bestie said it was her favourite, so I had to try it.
Well, the rest is history. White Chocolate Macadamia Nut cookies are among my favourites (I have several). But I’m ashamed to say I’ve never made this delightful cookie from scratch…which is too bad because there’s a BIG difference in quality.
After the cookie shop in the mall closed, I bought store-bought pre-made cookie dough. It was never the same…and today I realized why.
Fresh is best, friends.
Do yourself a favor and taste for yourself ;) best enjoyed with a fine English tea. This vintage Victorian tin includes 72 assorted fine English teas: Earl Grey, English Breakfast, and English Afternoon.
White Chocolate Macadamia Nut Cookies
3/4 cup salted butter, softened to room temperature (I use plant butter)
1 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
2 1/4 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup white chocolate chips
1 cup macadamia nuts, coarsely chopped
Preheat oven to 350*F
1. Add macadamia nuts to a pan and spread into an even layer. Toast in oven for 5 minutes
2. Cream together butter and sugars on medium-high until light and fluffy. Add egg and vanilla and mix.
3. Add flour, baking soda, and salt to the mixture and mix until combined. Add the white chocolate chips and the macadamia nuts.
4. Portion into rounded tablespoons for medium cookies. Bake until lightly golden, about 15 minutes.