Feb 16, 2016

Macadamia Nut and White Chocolate Chunk Cookies | #CreativeCookieExchange

Macadamia Nut and White Chocolate Chunk Cookies

These Macadamia Nut and White Chocolate Chunk Cookies are the perfect combination of salty and sweet. Imagine 2 cups of macadamia nuts and white chocolate chunks barely held together with just a couple of cups of cookie dough.

Oh. Em. Gee.


Macadamia Nut and White Chocolate Chunk Cookies

Be sure to use roasted and salted macadamia nuts. They are the perfect foil for the sweet white chocolate. You can use white chocolate chips, however, to take these cookies to the next level, I used white chocolate chunks. I used the Barry Callebaut White Chocolate Chunks from King Arthur Flour.  They are really chunky and uneven, and look great peeking out of the tops of the cookies. You can also buy a good quality bar such as Sharffenberger and chop it into chunks.

Macadamia Nut and White Chocolate Chunk Cookies

I used a tablespoon cookie scoop to form the cookies, and kind of packed the dough in the scoop by hand before dropping the dough onto the baking sheet.

By the way, I like to look at my cookies while they are baking. I'm pretty sure that by looking through the oven window with the light on, I can will the cookies to turn out. Anxiety issues. Just so you know, these cookies stay mounded for a long time, but eventually settle into a cookie shape in about the last 3 minutes.

Note: While my instructions below say bake the cookies one sheet at a time, you can bake these cookies two sheets at a time. I just don't like the whole rotate and switch routine in the middle of baking because I always seem to end up leaving the oven door open too long, letting out all of the heat.

Macadamia Nut and White Chocolate Chunk Cookies

Can I just tell you? These things are ridiculous, in a very good way.

After the recipe, check out what the rest of the members of the Creative Cookie Exchange created for this month's theme, tropical cookies.

Macadamia Nut and White Chocolate Chunk Cookies

Adapted from Chewy Gooey Crispy Crunchy Melt-in-your-mouth Cookies by Alice Medrich (definitely check it out!)

Yield: About 33 to 36 cookies. 

Ingredients

2.5 ounces (3/4 cup) rolled oats
3.4 ounces (3/4 cup) unbleached all purpose flour
1/2 tsp baking soda
1/4 tsp salt
8 tablespoons unsalted butter, melted
2.33 ounces (1/3 cup) granulated sugar
2.33 ounces (1/3 cup packed) brown sugar
1/2 tsp vanilla
4.5 ounces (1 cup) whole dry-roasted and salted macadamia nuts, coarsely chopped
6 ounces white chocolate chunks

Instructions

  1. In the bowl of a food processor, pulse the oats to create a fine flour. Add the flour, baking soda, and salt and pulse until blended. 
  2. In a medium to large bowl, mix the melted butter with the sugars and vanilla. Add the egg and whisk until creamy. Add the flour mixture and mix until just combined. When the mixture is cool enough, add the nuts and the chocolate chunks, and mix to combine. 
  3. Cover and refrigerate for at least two hours, but preferable overnight. 
  4. When ready to bake, preheat the oven to 325 degrees F. Position a rack in the middle. 
  5. Remove the dough from the refrigerator and let it soften just a few minutes. 
  6. Line half sheet pans with foil, dull side up. 
  7. Drop the dough by tablespoon scoop onto the lined cookie sheet, positioning them two inches apart, 12 cookies per sheet pan. 
  8. Bake the cookies, one sheet at a time (see note above), for 13 to 15 minutes, until golden. 
  9. Cool in the pan on a rack, or drag the foil, cookies and all, to a wire rack so you can re-use the pan. 
  10. After the cookies have cooled completely, store in an airtight container for several days, if they last that long. 
It’s that time of year again, the time when many of us want to daydream about being somewhere else. A tropical treat is just the ticket! The Creative Cookie Exchange is going all tropical this February, and that could mean anything from fruit to spices to cut-out cookies. We’ve got you covered! You can also use us as a great resource for cookie recipes. Be sure to check out our Pinterest Board and our monthly posts (you can find all of them here at The Spiced Life). You will be able to find them the first Tuesday after the 15th of each month! Also, if you are looking for inspiration to get in the kitchen and start baking, check out what all of the hosting bloggers have made:

21 comments:

  1. I watch cookies when they are baking too. At least the first sheet of them. And I'm with you on not liking the two sheet rotating thing. Your cookies look splendid and I like how you say they are loaded with nuts and chips held together with a little dough.

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  2. i watch my cookies through the oven door too! These sweet and salty cookies sound relish!

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  3. Great looking cookies! I think white chocolate is under-rated and using it along with roasted, salted nuts is simply perfect.

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  4. I admit to being a cookie sheet shifter, but only because our oven light is on the fritz and the bulbs keep blowing so I've just got to open the door and look in, right? Nice looking cookies, Karen!

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    1. Thanks Robin. I just stink at the maneuver! And I'm anal and like everything even, lol!

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  5. Since it's just the two of us at home now, I have stopped baking all the cookies so I no longer have to rotate sheets. I bake the first batch then freeze the rest, popping them on a baking sheet whenever I need a few cookies. Works like a charm! But I must admit that, once upon a time, I did bake one pan at a time anyway, so I could watch how they were going through the oven door. That's why it's glass, right?

    I'd love to have a few of your salty and sweet beauties, Karen!

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    1. So glad I'm not the only one!!! At this point I still take them to work to make sure I don't eat them all.

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  6. These are the perfect example of Oh Em Gee indeed, if I've ever seen one...

    the use of roasted and salted macadamias... GENIUS.

    Staring at the cookies as they bake.... GENIUS. But, but but, do you talk to them? 'cause, in case you are wondering... Sally does. (sigh)

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    1. I kind of do talk to them Sally. This will be our little secret.

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  7. I'm not typically a fan of white chocolate, but we have a cookie bakery in town and my favorite cookie of theirs is a white chocolate macadamia cookie. I seriously need to make these.

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    1. I feel the same way Renee. The salt and the sweet work so well together.

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  8. These look tasty. I also find that chocolate chunks make a cookie seem that much better than chocolate chips!

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  9. You can never go wrong with macadamias and I love the ratio of nuts in your cookies, and how they, along with the white chocolate chunks, make look cookies look big and chunky.

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    1. Thanks Felice! You can never go wrong with macadamia nuts!

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  10. I watch my cookies too lol! And these are a classic for a reason--yours look fantastic!

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    1. Thanks Laura, lol! We kind of "will" them to turn out right!

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I love comments and questions and read every one of them.