it all started with an email.
remember the friend who lets me use her stand-up mixer to whip up all these delicious dishes? well, i knew it would be something good when i saw her name pop up in my email box.
her- i have some macadamia nuts my aunt brought from hawaii. i've made a batch of cookies and know i won't use the rest of the bag in time. would you like them?
me- uh, YES! i'll come get them NOW.
(disclaimer: correspondance from memory so it wasn't word for word of course. no copying and pasting here.)
you see, my mind had visions of little white chocolate macadamia nut cookies dancing around in vanilla colored tutus and white chocolate top hats almost as soon as i read the email. what a decadent show that would be.
after gratefully picking up the bag of premium macadamia nuts, i knew i had to do them justice by adding them to something delicious right away. so, i got to work on the recipe at the bottom of this post. i'll admit that this was one of those baking processes that basically begged me to take little tastes here and there as i went. how could i turn down cookie dough?
from the moment the dry and wet ingredients merged, i knew it was cookie love. to then add in the white chocolate chips and the nuts, i could barely wait to get them in and out of the oven. for those non-nut loving nuts in my life, i even made a batch with white and milk chocolate chips instead of the featured ingredient. i'm so kind.
just as i had imagined, there was much dancing. with these cookies in hand (and soon in mouth), i was twirling around my kitchen in an apron-like ball gown. absolutely scrumptious. so, if you get your hands on a friend that has a stash of divine ingredients, most definitely say YES. and if you don't, run out to the store and grab what you need to make these dancing darlings.
if you have any other recipe ideas that i could use the remaining macadamia nuts for, i'd love for you to share...
white chocolate macadamia nut cookies
2 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
¾ cup unsalted butter, melted and cooled to room temperature
1 cup packed light brown sugar
½ cup white sugar
1 egg yolk
1 tablespoon vanilla extract
1½ cups chopped macadamia nuts
2 cups white chocolate chips
1. Preheat the oven to 325 degrees F. Grease baking sheets or line with parchment paper or a silicone baking mat.
2. In a medium bowl, whisk together the flour, baking soda and salt and set aside.
3. Beat together the melted butter, brown sugar, and white sugar. Beat in the egg, then beat in the egg yolk, then beat in the vanilla.
4. Gradually add the flour mixture to the sugar mixture until just moistened. Stir in the macadamia nuts and white chocolate chips by hand with a rubber spatula.
5. Roll into balls or drop by heaping tablespoons onto baking sheets, and press down on the cookies with your palm a bit to flatten (not too much!).
6. Bake for 12-15 minutes or until the edges look golden brown and the middles don’t look quite set. Allow to finish cooling on the baking sheet.
Yields about 2 dozen cookies.