Macadamia nuts and white chocolate give this cookie an extra-sweet bonus. Be sure to mix the nuts and white chocolate chunks thoroughly so that they’re evenly distributed.
Preparation time: 10 minutes
Baking time: 8 minutes
Yield: 3 dozen
2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 cup light brown sugar
1 egg
2 teaspoons vanilla extract
8 ounces (1 1/2 cups) white chocolate (white baking squares), or white baking chips
3/4 cup unsalted, toasted macadamia nuts
Preheat the oven to 375 degrees F.
Line a cookie sheet with parchment paper.
Combine the flour, baking soda, baking powder, and salt in a mixing bowl.
Using a mixer, beat the butter in a large mixing bowl until fluffy, about 2 minutes.
Add the brown sugar and mix together until smooth.
Mix in the egg and vanilla.
Scrape down the sides of the bowl with a rubber spatula.
Blend in the flour mixture from Step 3 in three stages.
If you’re using white chocolate baking squares, cut them into small chunks.
Roughly chop the nuts.
Stir in the white chocolate and the nuts.
Scoop out walnut-sized mounds of the cookie dough and place on the cookie sheet, leaving 2 inches between the mounds.
Bake for 8 to 10 minutes, until the cookies are golden.
Remove the cookie sheet from the oven and transfer the cookies from the parchment to cooling racks.
Store in an airtight container at room temperature for up to a week.
Freeze for longer storage.
Per serving: Calories 152 (From fat 87); Fat 10g (Saturated 5g); Cholesterol 21mg; Sodium 76mg; Carbohydrate 15g (Dietary fiber 0g); Protein 2g.
