White Chocolate Macadamia Nut Cookies

Ingredients

• Butter unsalted 
• Sugar white
• Light brown sugar
• Eggs
• Vanilla Extract
• All-purpose flour
• Baking soda
• Kosher Salt
• White chocolate chips
• Macadamia nuts (Dry Roasted and Salted) 

What Are Macadamia Nuts

Macadamia nuts have a fascinating background and originate from northeast Australia. The Indigenous Australians were the first to eat, use, and trade this wonderful buttery nut.

The macadamia nut was named after John Macadam, a chemist, and member of the Australian Parliament in the 1850s. However, it was not until 1882 that William Purvis brought the nut to Hawaii, but it was not commercially produced until 1921. You can read more history at The History of the Macadamia Nut on the Wholesale Nuts and Dried Fruit.

The macadamia nut tree is an evergreen tree that can grow up to 40 feet tall and can produce nuts for up to 100 years. The US is the largest importer of macadamia nuts, most coming from Australia and Hawaii. The reason these nuts are so expensive is because of the low yield and labor-intensive harvesting process.

The macadamia nut also has many health benefits. Like most nuts, they are rich in nutrients and beneficial plant compounds. However, an important takeaway is that the macadamia nut is POISONOUS TO DOGS. So, if you are eating them, please be careful not to drop any on the floor where your Furr baby dog can get to them.

Macadamia nuts contain healthy fats, protein, fiber, vitamins, and minerals. They also have a low glycemic index and may help lower cholesterol levels. Healthline.com has a complete list of benefits for the macadamia nut.

Making White Chocolate Macadamia Nut Cookies

There isn't much prep work to making these cookies. First, weigh or measure the white and light brown sugars into a bowl and set it aside. Next, weigh or measure the flour, baking soda, and salt in another bowl. Finally, I run a whisk through to blend the ingredients.

Rough chop the macadamia nuts. This is how big I make my chopped macadamia nuts.

In a mixer bowl, I cream the butter to ensure it is soft enough to mix well with the sugars. This only takes a minute or two, depending on how close to room temperature the butter is.

Add the sugars and mix on medium mixer speed for a couple of minutes. Next, scrape down the bowl and mix for another 2 minutes.

Add the vanilla extra and break one of the eggs into a small bowl to ensure there are no eggshells before adding it to the sugar-butter mixture. After the first egg is incorporated, add the 2nd egg. Finally, gradually add the flour mixture.

Scrape down the bowl and across the bottom to ensure all the flour has been mixed into the dough. Add the macadamia nuts and the white chocolate chip and mix for about 30 seconds or less. You don't want to over mix the flour, so I use a spatula to ensure the chips and nuts are evenly distributed throughout the cookie dough.

Cover and refrigerate for at least 1 hour.

Time to Bake

Heat your oven to 350°F (175°C or 180°C) and line 2 cookie sheet pans with parchment paper. Next, grab you medium cookie scooper and you are ready to go.

Place 12 cookies scoops of cookie dough onto one of the prepared cookie sheet pans. Bake for 10-12 minutes. They will be soft on top when you take them out. Leave them on the sheet pan for a couple of minutes before moving them to the cooling rack.

These cookies are easy to make for not only the seasoned baker but also for the person new to baking. You won't be disappointed with the buttery, chewy, and fantastic flavor of these classic American cookies.

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