Let’s talk about childhood memories, and what makes you remember your childhood more than cookies??
Growing up I was absolutely obsessed with anything white chocolate, anything macadamia, and anything cookies. I present to you, my favorite cookie in the world: the white chocolate macadamia nut cookies.
What is better for you than something warm, soft, buttery, and sweet? These cookies with a warm or cold glass of milk will make you so happy in your soul, this recipe gave me such pleasure to curate (because I intend to make them weekly. Cookie jar, I am coming for you).
Also, let’s talk about food photography for like, half a second. This was one of my first shoots ever!! Can you believe? I splurged and got my dream camera body, the Canon 6D Mark III, and paired with my current favorite camera lens, the 24-70mm, I got these amazing stunning shots.
Traditional Soft and Chewy Macadamia Nut Cookies Recipe
- Calories 90
- 2 cups all-purpose flour (spoon & leveled)
- 1 large egg + 1 egg yolk
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, melted
- 3/4 cup packed brown sugar
- 3/4 cup (150g) granulated sugar
- 1 1/2 teaspoons pure vanilla extract
- 1 heaping cup white chocolate chips
- 1 cup (120g) roughly chopped macadamia nuts
- Preheat oven to 350 degrees F.
- In a large bowl, cream together the butter, brown sugar, and white sugar until smooth.
- Beat in the eggs, the whole egg and then just the yolk, then stir in the vanilla extracts.
- Combine the flour, baking soda, and salt; gradually stir into the creamed mixture.
- Mix in the macadamia nuts and white chocolate. Oil your hands and drop dough by rounded teaspoonfuls onto an ungreased cookie sheet.
- Place 12 balls of cookies 2 inches apart on an ungreased baking sheet(s). Bake 11-12 minutes, or until golden brown.
- Repeat above step for any remaining dough, but separating the baking sheets to different times, as you want the heat to be concentrated on one batch at a time.