Some friends requested a batch of White Chocolate Macadamia Nut Cookies, but I have a lot of recipes and couldn’t decide which version to make. There’s my old favorite version which calls for one egg and 1 3/4 cups flour, and this one one, which is similar but has a second egg and more flour. I ended up making a half batch of both and conducting a not-so-helpful taste test.
Fuzz liked the original, while I preferred this recipe. Or at least I did today. I think I’m just tired of the others. Today’s cookies are a little thicker, less sweet and less dense and have a bit of almond extract, which makes them a tad more interesting. Meanwhile, I gave my friends a few of each cookie and hinted that I wanted feedback, so we’ll see. Update: I really do like this recipe. I’ve made it many times since posting.
Edward's Favorite Chocolate Macadamia Nut Cookies
- 1 stick unsalted butter cool room temperature (4 oz/114 grams)
- 1/2 cup regular vegetable shortening 3.4 oz/94 grams grams or use another 1 stick butter**
- 1/2 cup granulated sugar 98 grams
- 3/4 cup light brown sugar 147 grams
- 2 large eggs
- 1 1/2 teaspoons vanilla
- 1/4 teaspoon almond extract
- 2 1/2 cups all purpose flour 11.8 oz/330 grams**
- 1 scant teaspoon salt cut in half if using salted butter
- 1 teaspoon baking soda
- 3/4 cup salted or unsalted dry roasted macadamia nuts, chopped
- 6 to 8 oz white chocolate chopped into very small chunks
- Beat butter, shortening and both sugars with an electric mixer until creamy.
- Add eggs and extracts 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 heaping tablespoons of dough on a foil lined plate or baking sheet and chill for about an hour.
- Preheat oven to 350 degrees F (176 C). Line a couple of cookie sheets with parchment paper or regular foil.
- Arrange dough pieces 2 1/2 inches apart on baking sheets. Bake for 12-15 minute or until edges are brown and cookies are slightly golden. Cool on cookie sheets for about 5 minutes, then transfer to wire racks.