White Chocolate Macadamia Nut Cookies

I am a huge believer in buying the best ingredients for recipes, and these cookies are no exception.  Using good quality chocolate seriously makes a ginormous difference.  Often, I buy bars of chocolate and chop it myself to get different size chucks throughout, but you can find a good quality brand already in chip form at most supermarkets.

This cookie is one I have been attempting to perfect for a while.  I have tried so many different methods, and I am pleased to share with you my version of the perfect White Chocolate Macadamia Nut cookie.  I have found that this method works phenomenal for this specific cookie.  It crunchy, soft, and though it calls for two teaspoons of vanilla, it's not too rich!  This cookie is literally dangerous.  Bake at your own risk!

 White Chocolate Macadamia Nut Cookies

YIELD: 3 dozen

ingredients:

2 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
12 tablespoons unsalted butter, melted and cooled
1 cup packed light brown sugar
1/2 cup granulated sugar
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
1 1/2 cups good quality white chocolate chips
1 cup chopped macadamia nuts

directions:

Adjust an oven rack to the lower-middle position and heat the oven to 325 degrees.  Line two baking sheets with silicon baking mat or parchment paper.  Whisk the flour, baking soda, and salt together in a medium bowl.

In a large bowl of a electric mixer fitted with a paddle attachment, beat together the melted butter and sugars on medium speed until smooth.  Beat in the whole egg, then egg yolk, and vanilla until combined.  Reduce mixer speed to low and slowly add the flour mixture and mix until combined.  Stir in the white chocolate chips and chopped macadamia nuts.

With a medium cookie scoop, scoop the dough and roll into even balls and lay them on the baking sheets, spaced about 2 inches apart.  Bake the cookies until the edges are set and beginning to brown, but the centers are still soft and puffy, about 16 minutes.  Let the cookies cool on baking sheets for five minutes, before transferring to a wire rack to cool completely.



Recipe by Katelyn of Pisa Cake