Even though I love them, I don’t make white chocolate macadamia cookies that often and am having to revisit old recipes in order to figure out which are worthy of the Top 5 list.
The first recipe I’d have to add to any Top 5 list would be this one. It’s from an old collection of recipe cards given to me by my mother-in-law. These are fairly thin, chewy in the center only and have crispy edges and perimeters. If you cook them longer, they could be crispy through and through.
As much as I love butter, these cookies have the best texture when made with a mixture of butter and shortening. I’ve tested these with a couple of different kinds including non-hydrogenated, and in all the tests I’ve done, regular Crisco works the best.
- 1 stick unsalted butter, cool room temperature (4 oz/114 grams)
- 1/2 cup regular vegetable shortening (100 grams)
- 3/4 cup granulated sugar (145 grams)
- 1/2 cup light brown sugar (100 grams)
- 1 large egg
- 2 teaspoons vanilla
- 3/4 scant teaspoon salt
- 1 teaspoon baking soda
- 1 3/4 cup all purpose flour (7.8 oz/225 grams)
- 1/2 cup salted, dry roasted macadamia nuts, chopped
- 8 oz white chocolate, chopped into very small chunks
- Preheat oven to 350 degrees F (176 C). Line a couple of cookie sheets with parchment paper.
- Beat butter, shortening and both sugars with an electric mixer until creamy. Add egg and vanilla and beat for about 30 seconds. Scrape sides of bowl and beat in salt and baking soda. Add flour and stir until it is almost mixed in, then stir in macadamia nuts and white chocolate.
- Drop dough about 3 inches apart (these spread quite a bit) by tablespoonfuls onto cookie sheets. Bake for 12-14 minute or until edges are golden brown. Cool on cookie sheets for about 5 minutes, then transfer to wire racks.
- Makes about 30 cookies