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RECIPES | Cookies, Bars & Brownies
Macadamia Nut White
Chocolate Chip CookiesIn the early 1930s, Horace C. Guittard would sail off to Hawaii on the SS Lurline to buy macadamia nuts directly from the farmers who grew them. Macadamia nuts and chocolate are one of those exquisite combinations that’s hard to pass up. This recipe pairs the crunchiness of the macadamia nut with the creaminess of white chocolate. On the chilliest winter day, these flavors carry a bit of the island’s tropical warmth.
- Difficulty
- 2/3
- Yield
- 20 2.5-inch cookies
Ingredients
- 1 ½ cups [180 g]All‑purpose flour
- ½ tspBaking soda
- ½ tspSalt
- ½ cup [110 g]Unsalted butter, at room temperature
- ½ cup [100 g]Granulated sugar
- ½ cup [100 g]Firmly packed light brown sugar
- 1 largeEgg
- ½ tspVanilla extract
- 1 cup [170 g]Guittard Choc‑Au‑Lait Baking Chips (white chocolate)
- ½ cup [55 g]Macadamia nuts, halved or chopped
Method
- 1
Preheat the oven to 375°F [190°C]. Line two baking sheets with parchment paper.
- 2
In a small bowl, combine the flour, baking soda, and salt. Set aside.
- 3
In a large bowl, with a hand mixer, beat together the butter, granulated sugar, and brown sugar until light and smooth, about 3 minutes. Beat in the egg and vanilla until smooth. Gradually stir in the flour mixture until combined. Fold in the white chocolate chips and macadamia nuts. Drop the dough by rounded tablespoonsful onto the prepared baking sheets, leaving 2 in [5 cm] between the cookies; the cookies will spread as they bake.
- 4
Bake for 9 to 11 minutes, or until golden brown around the edges. The cookies will be soft but will firm up as they cool. Cool the cookies on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. Store in an airtight container at room temperature for up to 1 week.
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