These White Chocolate Macadamia Nut Cookies are soft, chewy and buttery. The combination of white chocolate chips and macadamia nuts are out of this world good, these will be your new favorite cookie.
I tell you this with almost every cookie recipe, but, it’s important. At the hotel, we used to use an enormous mixer for the White Chocolate Macadamia Nut Cookies because we were making 40 pounds of dough at a time. At home, I always mix this by hand to prevent beating too much air into the dough. If there is air in the dough the cookie will balloon up like a soufflé in the oven, then deflate leaving the cookie flat as a pancake.
What’s really weird in baking is reducing recipes, they never work out the same. The measurements never add up and the results are always a little skewed. So, after many experiments, and several whooping failures, I finally have a recipe that is as good, if not better than the original 40-pound batch of cookie dough.
These can also be made as Dark Chocolate Macadamia Nut Cookies. Simply substitute 2 tablespoons of flour for 2 tablespoons of cocoa powder and use dark chocolate chips instead of white chocolate chips.
Here’s my version of Chef Randy’s White Chocolate Macadamia Nut Cookies.
- 8 Ounces Unsalted Butter softened
- 8 Ounces Sugar
- 4 Ounces Brown Sugar
- 1 Teaspoon Vanilla
- 1 Teaspoon Salt
- 3 Eggs
- 14 Ounces All-Purpose Flour
- 3 Ounces Rolled Oats
- 1 ½ Teaspoons Baking Soda
- 8 Ounces Macadamia Nuts, Rough Chopped
- 12 Ounces White Chocolate Chips
-Combine the butter, sugar, brown sugar, vanilla, and salt. Mix until just combined
-Crack eggs into a separate bowl, (in case of shells or bad eggs, etc.) then add to the butter mixture, stir just to combine
-Add the rolled oats, then sift together all-purpose flour, baking soda, macadamia nuts and white chocolate chips
-Combine until all ingredients are evenly dispersed throughout the dough
-Use an ice cream scoop to divide into uniform balls of dough
-Preheat oven to 350F
-Dough should be at refrigerator temperature, not frozen
-Bake 14-16 minutes, or to the desired doneness