White Chocolate-Macadamia Nut Cookies
Copious amounts of crunchy, buttery macadamia nuts find their match in large, creamy white chocolate chunks in these classic American cookies. This recipe first appeared in our December 2012 issue along with Ben Mims's story Beyond the Pale.
Enlarge Image Credit: Todd ColemanMAKES ABOUT 5 DOZEN
INGREDIENTS2 cups flour
1 tsp. kosher salt
¼ tsp. baking soda
1½ cups packed light brown sugar 1½ cups sugar
16 tbsp. unsalted butter, softened
1 tbsp. vanilla extract
1½ lb. roughly chopped white chocolate
1 lb. roughly chopped roasted and salted macadamia nuts
INSTRUCTIONS1. Whisk together flour, salt, and baking soda in a bowl; set aside. In a large bowl, beat sugars and butter on medium speed of a hand mixer until fluffy, about 3 minutes. Add eggs one at a time, beating after each addition until smooth; beat in vanilla. Add dry ingredients, and beat until just combined; stir in chocolate and nuts.
2. Heat oven to 325°. Using a 1-oz. ice cream scoop or 2 spoons, portion and shape dough into balls, and place balls 2½" apart on parchment paper-lined baking sheets. Bake until golden brown, about 14 minutes.