Thick White Chocolate Macadamia Nut Cookies

I've been going through my White Chocolate Macadamia Nut Cookie recipes seeing which ones get the most use. This recipe I call Edward's Favorite keeps coming back up. "Edward's" cookies are slightly thicker than usual, but still chewy and not cakey. They are a tad less sweet and take well to being stuffed with white chocolate and macadamia nuts.

The reason they are called Edward's Favorite White Chocolate Chunk Cookies is because an old friend named Edward really loved them and would request them all the time. I don't think he realized I named a cookie after him, but he would have loved it, so I can't change the name.

Thicker White Chocolate Macadamia Nut Cookies

Anyhow, these are on the thicker side. For slightly thinner cookies, there's my old favorite version, a recipe that calls for one egg and 1 ¾ cups flour. At first glance the two are similar but this one has an extra egg and more flour. Fuzz likes the original, while I prefer this recipe.  Update:  I really do like this recipe.  I've made it many times since posting. For this recipe and the other, you will use half butter and half shortening. You can use Nutiva, Spectrum or Crisco.

• Chocolate Macadamia Nut Biscotti
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• Self-Rising Flour White Chocolate Macadamia Cookies

Recipe

Edward's Favorite Chocolate Macadamia Nut Cookies

Anna

I used to call these White Chocolate Macadamia Nut Cookies, but I made them for a friend named Edward and he now requests them all the time! The new name is in honor of Edward.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Dessert

Cuisine American

Servings 36

Ingredients

 

• 1 stick unsalted butter, cool room temperature (4 oz/114 grams)
• ½ cup regular vegetable shortening (3.4 oz/94 grams grams or use another 1 stick butter**)
• ½ cup granulated sugar (98 grams)
• ¾ cup light brown sugar (147 grams)
• 2 large eggs
• 1 ½ teaspoons vanilla
• ¼ teaspoon almond extract
• 2 ½ cups all purpose flour (11.8 oz/330 grams**)
• 1 teaspoon salt cut in half if using salted butter
• 1 teaspoon baking soda
• ¾ cup salted or unsalted dry roasted macadamia nuts, chopped
• 6 to 8 oz white chocolate chopped into very small chunks

Instructions

 

• 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 ½ 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.

Notes

If you don't have a scale, stir or sift the flour well before using. For the shortening, I've had good luck using Nutiva non-hydrogenated, but you can use Crisco or whatever type you prefer. I like to use a little less egg, but since I don't usually have medium size eggs, I use the equivalent. I crack two eggs into a cup, beat them with a fork, and weigh out 90 grams.

Tried this recipe?Let us know how it was!