White Chocolate Chip Macadamia Cookies

White chocolate chip macadamia cookies are a real treat and a nice break from a traditional chocolate chip cookie. Macadamia nuts are a bit more expensive than others, but this white nut native to Australia is worth the splurge. For a more dramatic look, chop up a quality bar of white chocolate for large white chunks that will stand out.

Depending on the type of cookie that you want, you can choose from two recipes and simply add macadamia nuts and white chips. For a chewier cookie that will spread out a bit larger then go with the Chewy Chocolate Chip Cookie Recipe. If it is a more tender, thicker cookie you crave, then use The Best Chocolate Chip Cookie Recipe. Either way, it is win win! Sweet, crunchy, and buttery this cookie won't last long in the cookie jar.

Remember! Don't forget to read cookie baking tips for optimal results on this cookie and all others from this site.

INGREDIENTS:

• 1 Cup unsalted butter, chilled
• 1 Cup packed Brown Sugar
• 1/2 Cup Granulated Sugar
• 2 Eggs
• 2 tsp Vanilla Extract
• 1/2 tsp Almond Extract
• 1 tsp Fine Sea Salt or 1 3/4; tsp Kosher Salt
• 2 tsp Baking Powder
• 2 1/4 Cups All-Purpose Flour
• 1 package 10-12 oz White Chocolate Chips, or 2 Cups coarsely chopped chunks
• 1 cup coarsely chopped Macadamia Nuts

DIRECTIONS:

1. Preheat oven to 375°.
2. In a separate glass bowl, sift or mix dry ingredients together. Set aside.
3. Chop chilled butter into cubes.
4. Cream butter and sugars together on medium speed with mixer until light and fluffy.
5. Add eggs one at a time, beating between each egg.
6. Add extracts and mix until well blended.
7. With mixer on, add dry ingredients in small amounts and mix just until blended.
8. Add chocolate chips.
9. Drop 1 1/2" dough balls onto greased or parchment lined cookie sheet.
10. Bake 8-9 minutes or until edges are golden brown. (just the edges!)Let the cookies sit on cookie sheet 3-5 minutes before transferring to wire rack.
11. Start over on cool cookie sheet.

Pictures of this recipe.

INGREDIENTS:

• 1/2 Cup unsalted butter, softened
• 1/2 Cup Butter Flavored Shortening
• 1 Cup packed Brown Sugar
• 1/2 Cup Granulated Sugar
• 2 Eggs
• 2 tsp Vanilla Extract
• 1/2 tsp Almond Extract
• 1 tsp Fine Sea Salt or 1 3/4; tsp Kosher Salt
• 2 tsp Baking Powder
• 2 1/4 Cups All-Purpose Flour
• 1 package 10-12 oz White Chocolate Chips, or 2 Cups coarsely chopped chunks
• 1 cup coarsely chopped Macadamia Nuts

DIRECTIONS:

1. Preheat oven to 375°.
2. In a separate glass bowl, sift or mix dry ingredients together. Set aside.
3. In a new glass bowl microwave butter and shortening until soft and can be stirred. Do not melt! Stir butters until blended.
4. Cream butter and sugars together on medium speed with mixer until light and fluffy.
5. Add eggs one at a time, beating between each egg.
6. Add extracts and mix until well blended.
7. With mixer on, add dry ingredients in small amounts and mix just until blended.
8. Add chocolate chips.
9. Drop 1 1/2" dough balls onto greased or parchment lined cookie sheet.
10. Bake 8-9 minutes or until edges are golden brown. (just the edges!)Let the cookies sit on cookie sheet 3-5 minutes before transferring to wire rack.
11. Start over on cool cookie sheet.

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