Recipe by MAUREENBURR
"I made these for the first time this past Christmas and they have become the family's new favorite cookie! The white chocolate gives a rich taste to these cookies. I guarantee you will love them."
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1 1/4 cups
white chocolate, chopped
1 (6.5 ounce) jar
macadamia nuts, chopped
These cookies were great! I didn't change a thing, and they were just perfect. I got about 36 average-sized cookies out of this recipe, and each one was delectable. I have tried other recipes which include brown sugar, and have determined that brown sugar has too bold a flavor for the delicate white chocolate and macadamia nuts. Trust me-- this recipe is absolutely fabulous.
UPDATE: My husband and I love these cookies so much that we make the dough, freeze the uncooked dough balls on a cookie sheet, put them in a zip-lock bag, and keep a supply handy at all times. Whenever we crave them, we'll pop a few out of the bag and bake at 350 for about 15-18 minutes. Awesome.
First batch spread WAY to much. After refrigerating they were ok, but not the best I've tasted. Another recipe I've tried has butter and shortening,, I prefer that one.
Great base recipe - I only made minor adjustments to make them delicious. First, I doubled the recipe excep kept the chocolate/nuts measurements the same. Second, I made it 1 tbsp vanilla. Third, I added 1/2 tsp cinnamon. Then I chilled the dough for about 10-15 min before scooping. I baked at 350 for 10 min in my oven until the edges were just brown. They didn't spread much at all, weren't too cakey, and were absolutely devine the next day.
Very good cookies. I tested two different cookie sheets and they turned out soft and moist on the airbake cookie sheet, and on the dark metal cookie sheet they didn't spread at all and turned out crunchy.
HOLY 5 STARS!!!!!! Yum!! I doubled the recipe- but used 12oz of white chips and about 10oz of macadamia nuts! This is the best white chocolate macadamia nut cookie recipe I've ever used- and I've tried many because these are my husband's favorite kind of cookie! Thanks so much!!
I didn't try these because they're not really my thing--white chocolate is just too sweet for me. But I did notice when making these that there seemed to be very little dough for the amount of white chocolate and nuts. Sure enough, hubs loved 'em, but said the amount of chocolate is just right but there were too many nuts, and he could see only using half the amount called for. In spite of too many nuts, however, he deemed these moist, yet chewy, and very, very good. (And then he held his two thumbs up)
My son was looking for the "Subway" cookies for his birthday. He made them himself and they are just what he was looking for - his classmates agreed. We followed the other comments and doubled the recipe but not the nuts and chocolate. MMMMM. Thank you for sharing. Only 8 minutes is all they need.
The hubby dislikes nuts in his cookies, so I added chocolate raspberry morsels along with the white chocolate chips, and then at the last minute stuck in 1/4 cup cocoa powder. Suddenly we have a new favorite cookie to make. The chocolate raspberry mixed with creamy white chocolate is like.. wicked good. Beyond the fact that I added to the recipe, the recipe itself is very good. Made puffy, crisp on the outside, chewy tender on the inside cookies. The batter seems too dry - but trust me, it works! Awesome!
* Percent Daily Values are based on a 2,000 calorie diet.
White Chocolate Macadamia Nut Cookies IV
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 119
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