My sister was the first one to introduce our family to macadamia nuts, and how amazing those nuts can be with white chocolate. So it was no surprise when these little babies started showing up in the “sweets corner” of my mom’s kitchen.
BTW, I loved that sweets corner — It was always a surprise what you would find there. I often miss it, and how my dad’s eyes would sparkle with mischief when he would take me to show off the treats mom had cooked up for the week.
Anyway, these cookies are a great combination of sweet and salty — also, remember, if you aren’t a fan of white chocolate dry to put some hazelnut oil in with your dough. That hazelnut flavor really makes white chocolate sing.
White Chocolate Macadamia Cookies
2 ¼ cups Flour
½ teaspoon Salt
1 teaspoon Baking Powder
2 sticks Butter, softened
2 Eggs
½ cup Sugar
1 cup Brown Sugar
2 teaspoons vanilla
12oz White Chocolate, chipped
2 cups Coarsely Chopped Macadamia Nuts
Preheat oven to 375 degrees. In a bowl, combine flour, salt, and baking powder. Set aside.
In a mixing bowl, cream butter and sugar until light and creamy. Add eggs and vanilla. Slowly add flour mixture to the sugar mixture.
Stir in chocolate and nuts by hand, and drop by rounded spoonfuls onto a greased, insulated cookie sheet.
Cook 12 minutes or until golden brown around the edges. Makes about 2 dozen small cookies.
