Happy Mother’s Day! And for all you moms out there who are baking for your family and would rather be doing that than getting spa treatments or shopping, these White Chocolate Chunk Macadamia Cookies are for you. The recipe is from Roseanne Barr, who lives on a nut farm in Hawaii and takes great pleasure in baking for her family. For Mother’s Day, she says she’s baking these cookies.
I’m guessing Roseanne’s macadamia nuts are a hundred million times better than the ones we got from the bulk bin, but ours were still good and the recipe is a winner. It’s from a blog called One for the Table, which I just discovered thanks to a link from The Baltimore Sun who also published the recipe.
I enjoyed making these cookies and followed Roseanne’s recipe without major changes. The cookies were very good. Mine spread more than the ones in the One for the Table photo and weren’t quite as puffy. They were still pretty, though. I think if I’d used chips and made smaller dough balls or used bleached flour, they would have been puffier, but I’m not complaining. More baking notes are at the bottom of the recipe.
- 2 cups unbleached all-purpose flour (9.8 oz) – I fluffed the flour and scooped it
- 1/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 2 sticks unsalted butter, cool room temperature (8 oz)
- 1/2 cup granulated sugar
- 1 cup packed dark brown sugar
- 2 teaspoons vanilla extract
- 1 large egg
- 1 large egg yolk
- 9 oz white chocolate, chopped or 1 1/2 cups white chocolate chips Roseanne uses Guittard
- 1 cup unsalted roasted macadamia nuts, roughly chopped
- 1/2 cup unsweetened flaked coconut, toasted and cooled
- Preheat oven to 375 degrees F. If you haven't already done so, toast the coconuts and nuts**
- Mix flour, baking powder, baking soda and salt; set aside.
- Cream the butter in the bowl of stand mixer with paddle on low speed for 30 seconds. Add the sugars and beat the mixture until light and fluffy, 2-3 minutes, scraping sides of the bowl. Reduce the speed and add the egg and egg yolk and mix until combined. Scrape bowl and mix in the vanilla.
- By hand or using lowest speed of stand mixer, stir in the flour mixture until combined. Add white chocolate, nuts and cooled toasted coconut and stir until mixed.
- Divide dough into 16 portions, each about 3 tablespoons (or use #24 cookie scoop). Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet. (Smaller baking sheets can be used, but will require 3 batches.)
- Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking. Transfer baking sheet to wire rack to cool. Makes 16 big cookies
If the nuts aren’t already roasted, you can throw them in with the coconut and roast them along with it. That’s how it’s done in the original recipe.
If using salted butter, you might want to decrease the salt to about 1/4 teaspoon plus a pinch.
About the flour, I usually use 4.5 oz per cup. I had this hunch that this recipe might be made with a heavier hand of flour so I scooped it and got a little less than 5 oz per cup.