Monday, July 21, 2014

White Chocolate Macadamia Nut Cookies

I was asked to furnish cookies for a retirement party at work. The lady that the party was for loves Macadamia Nut white chocolate chip cookies. I had a recipe but they always turn out flat so I googled Best ever white chocolate Chip macadamia nut cookies and printed out the top three. I used what was common in the three and this is the recipe I came up with. LOVE it! I think I like it mostly because of the dry roasted macadamia nuts... they have a little saltiness to them that makes these cookies yummo! and lately I am finding just a drop or  two of Butter Rum extract makes everything from banana cake and frosting to cookies extra yummo! Hope you like these as much as I did.

Soft & Chewy White Chocolate Chunk Macadamia Nut Cookies
Makes about 3 dozen cookies
  1. 1 cup (2 sticks) unsalted butter, room temperature
  2. 1 cup (packed) brown sugar
  3. 3/4 cup granulated sugar
  4. 2 large eggs
  5. 1 tablespoon vanilla extract
  6. 1/4 teaspoon Butter Rum extract (Optional)
  7. 3 cups all-purpose flour
  8. 1 teaspoon baking soda
  9. 3/4 teaspoon salt
  10. 2 cups white chocolate chips or chunks 
  11. 1- 6 oz pkg.  Mauna Loa Macadamia baking pieces dry roasted (1-1/2 cups coarsely chopped roasted salted macadamia nuts)
Preheat oven to 350 degrees. Line cookie sheet with parchment paper.
In the bowl of a stand mixer affixed with paddle attachment, beat the butter on medium speed until pale and fluffy, about 2 minutes (or use a large bowl and a hand mixer).
Add the brown sugar and granulated (white) sugar and continue beating on medium speed for about 2 minutes.
Add the eggs one at a time, continuing to beat each time until well-incorporated. Mix in the vanilla and butter rum.
In a medium bowl, sift together the flour, baking soda, and salt.
With the mixer on low speed, carefully add the dry ingredients to the wet ingredients and mix just until the ingredients are incorporated. Stir in the white chocolate chunks and the macadamia nuts.
Scoop a generous tablespoonful of the dough and roll into a ball. Place on cookie sheet about three inches apart.
Bake for about 10 minutes, until edges of cookie begin to turn golden brown. Remove from oven and let sit for about 5  minutes on cookie sheet so the cookie can set. Carefully move to wire rack to cool completely.

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