Sweet and salty! Get the BEST of both worlds with these chewy and delicious Macadamia Nut Cookies!
Variety is the spice of life, and nothing says variety more than changing up your traditional chocolate chip cookies. Sure, you can add nuts to a batch, or better yet – mix up some white chocolate macadamia nut cookies and indulge in a delightful change of pace!
Bursting with the rich flavor of white chocolate, heart-healthy macadamia nuts, and overall goodness, these macadamia nut cookies will satisfy everyone lucky enough to taste one. Unlike other white chocolate chip cookies where you might find the actual chips, these cookies have melted white chocolate mixed into the batter. That means you get the ultimate taste of white chocolate in every heavenly bite.
White Chocolate – the “Not Chocolate” Chocolate
Here’s a fun fact: white chocolate isn’t technically chocolate. It’s a blend of milk, sugar, and cocoa butter. While cocoa butter comes from the cocoa bean, it doesn’t contain the cocoa solids that give chocolate its distinct flavor.
By the way, if you’re curious about the difference between cacao and cocoa, you’re not alone. Cocoa and cacao come from cacao trees. Cacao is the unprocessed raw form, whereas cocoa is processed using high heat. Processing destroys some of the beneficial nutrients in the plant. Cacao nibs are also unprocessed, while the chocolate chips you buy in the store have added sugar, milk, and other ingredients.
Melted White Chocolate – the Surprise Ingredient!
The secret to these cookies is in the process. Melting the white chocolate and incorporating it into the cookie batter sets these yummy treats apart from all others. It’s perfectly okay to feel a bit decadent when eating these cookies.
When melting your white chocolate, make sure to follow the instructions – heating it in 30-second intervals. I recommend using medium rather than high-heat microwave settings. Although it will take longer, you can also melt your chocolate in a bowl over boiling water. Keep stirring until smooth. Finally, you only want to let the chocolate cool slightly before incorporating it into your batter. The cocoa butter in the white chocolate will cause it to harden again if you wait too long.
How to Make Ahead and Store
I love to make life simple, so I often make a double or triple batch of cookie dough and freeze it for future baking. I also divide it into individual cookie balls and freeze them on a tray before placing them in a zipper plastic bag or freezer container. You can also refrigerate the prepared dough for up to 4 days before baking. Frozen cookie dough balls and baked cookies will freeze well for up to 3 months. Either way, go ahead and make plenty – they won’t last long!
Serving Suggestions
I admit it – I have a huge sweet tooth and need something sweet after every meal. Sometimes, fruit doesn’t satisfy that sweet craving. This is especially true after eating salads. One of my favorites is this Italian Chopped Salad, which packs in the health factor, so I do not feel so guilty grabbing a white chocolate macadamia nut cookie after.
This Delicious Roasted Cod is another meal that pairs well with these decadent cookies. Add a veggie or two alongside the fish, and you will be ready to enjoy a cookie or two for dessert.
White Chocolate Macadamia Nut Cookies
Ingredients
- 8 ounces white chocolate chopped
- 1/2 cup unsalted butter room temperature
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cornstarch
- 1/4 teaspoon kosher salt
- 1 cup macadamia nuts chopped
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Melt the white chocolate in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth. Set aside to cool slightly.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg and vanilla extract.
- Gradually mix in the melted white chocolate until well combined.
- Sift together the flour, baking powder, baking soda, cornstarch, and salt. Gradually add to the wet ingredients, mixing just until incorporated.
- Fold in the chopped macadamia nuts.
- Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
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