Hihi! I’m going to keep it brief today, heading out to visit the fam in Anacortes for Easter and I’m dying to get out of town! As much as I lovelovelove Seattle, it’s nice to get away from the hustle and bustle, and just sit and stare out at the Sound, probably indulging in a glass of wine 🥂.
But before I get too carried away, let’s talk dessert. I’m sure by now you’re aware of my obsession with soft, chewy cookies. Because let’s be real. They’re just. So. GOOD! And just in time for the Easter holiday, here’s a new soft and chewy cookie recipe for the white chocolate lovers out there, White Chocolate Chip Macadamia Nut Cookies!
As always, the first trick to any soft and chewy cookie is to make sure you don’t over bake them. They should look slightly underdone in the middle. With these White Chocolate Chip Macadamia Nut Cookies, a good rule of thumb is when they start to get a hint of golden color on the top, they’re good to go! Remove them from the oven but leave them on the pan to let them cool. The residual heat will let them cook a smidge more internally, resulting in that perfect soft and chewy texture.
There are a couple other great tricks for making cookies amazingly soft and chewy but at the risk of sounding redundant, head on over to my Double Chocolate Peppermint Cookies post.
I’ve done quite a lot of cookie experimenting this past year, and not going to lie these White Chocolate Chip Macadamia Nut ones took the cake on number of batches until I got it right. You’d think I’d have it down by now! Turns out, it’s not me…..the culprit it seems, is my oven. My oven runs a little on the cool side and is quite old so it can be a bit temperamental. Basically, I cooked about 4 different batches of these in one day, two of which were the exact same recipe, in the same oven, at the same temperature, for the same amount of time. Yet the results were different. Ohymgod the frustration.
Well, I finally figured out it was my oven. So the moral of this story? One: Get to know your oven. Two: If you love cookies, or baking in general, it might not be such a ridiculous idea to invest in an oven thermometer to make sure your oven really is up to snuff (aka temp 😎).
And with that, have a great Easter and enjoy some delicious White Chocolate Chip Macadamia Nut Cookies!
- 1½ cups all purpose unbleached flour
- 1 teaspoon baking soda
- ¼ teaspoon sea salt
- 2 teaspoons corn starch
- ½ cup unsalted buter, room temperature
- 1½ teaspoons vanilla extract
- ½ teaspoon almond extract
- 1 egg, room temperature
- ½ cup brown sugar
- ¼ cup white sugar
- 1 cup white chocolate chips
- 1 cup roughly chopped macadamia nuts
- Preheat oven to 350˚F. Prepare a baking sheet with a silpat or parchment paper
- In a medium bowl, mix together flour, baking soda, sea salt, and corn starch until completely combined.
- In a large bowl, cream together butter and sugars. Add the egg and extracts and whisk until thoroughly mixed.
- Stir the flour mixture into the sugar mixture until thoroughly combined.
- Gently fold in white chocolate chips and macadamia nuts.
- Cover the bowl with plastic wrap and chill dough for 30 minutes.
- After chilling, scoop out balls of dough, about 2 tablespoons each, onto the prepared baking sheet.
- Bake 8-10 minutes, being careful not to overcook! Remove from the oven when they look almost but not quite done. They will still be quite soft in the center.
- Let pan cool on a wire rack for 5 minutes.
If you make this recipe, please be sure to take a photo and tag it with #aberdeenskitchen. I can't wait to see what you cook up!