It’s not like they’re boring or hard to make or anything; it’s just that I never really see them anywhere and that needs to change immediately, methinks.
Many years ago, we lived near this really old, dilapidated mall called Sunrise Mall. It was super ghetto and all the good stores started to abandon Sunrise in favor for the new, better mall a couple miles away, so Sunrise would get weird stores there like “Bob’s Antiques” where it’d be a bunch of overpriced crap, or “Suzie’s Gifts” with like, cheap junk you’d never give anyone.
But despite Sunrise’s shopping selection downfalls, they did have a Mrs. Fields cookies and I always made a point to grab a hot and fresh one any time I ended up at Sunrise. The buttery, crispy edges, the soft and chewy middles, and the smattering of crunchy macadamia nuts and rich white chips were just heaven on earth… despite the fact that I was in a crumbling mall surrounded by screaming children and derelicts.
Our new, flashy mall is great, but it lacks a Mrs. Fields. Instead, they have “Famous Cookie Maker” (no, seriously, that’s what it’s called) and I don’t trust their outright ambiguity. It’s like, if you’re so famous, why do you have the most craptastic name ever? But I digress.
Anywho. My recipe for white chocolate macadamia nut cookies is, quite simply, up there with Mrs. Fields delightful version. It’s soft, chewy, with crisp edges and is packed with delicious macadamia nuts and white chips. And you don’t need to drive to the bad side of town in the dingy mall to get them.
*adapted from my Soft and Chewy Cranberry White Chip Cookies recipe
- ¾ cup butter, softened
- ¾ cup brown sugar (I like using dark, but light works too)
- ¼ cup white sugar
- 1 egg
- 1 Tbsp vanilla extract
- 2 tsp cornstarch
- 1 tsp baking soda
- Pinch salt
- 2 cups all-purpose flour
- 1 cup chopped macadamia nuts (I always use Diamond of California!)
- ⅔ cup white chocolate chips
- In the bowl of a stand mixer, cream together the butter, brown sugar and white sugar with the paddle attachment for about 2 minutes, or until blended. Add in the egg and vanilla and beat to combine. Add in the flour, cornstarch, baking soda and salt until a soft dough forms, then stir in the macadamia nuts and white chocolate chips.
- Chill the dough for AT LEAST 1 hour until firm. I like chilling mine for a minimum of 2 hours for best results; you could even chill overnight. Chilling is MANDATORY as it prevents the cookie dough from spreading and helps resolidify the butter for chewy, soft cookies.
- Preheat oven to 350 degrees F. Line two baking sheets with silicone liners or parchment paper that's been misted with cooking spray. Drop heaping, rounded Tablespoonfuls of dough onto each cookie sheet, leaving about 2" apart. Bake for approx. 8-10 minutes, rotating pans halfway through baking time to ensure even cooking. Cookies may appear underdone, but they'll continue to cook as they set up. Do NOT overbake.
- Allow the cookies to cool completely on the baking sheets before serving. You may top each cookie with additional white chocolate chips for a pretty appearance after removing from the oven, if you'd like.
Have a delicious day!