Bready or Not: White Chocolate Macadamia Nut Cookies
What makes these cookies so magical? White chocolate melted into the dough! These cookies are crisp, light, and chewy all at once. Be careful when you melt the white chocolate in the microwave--it can burn in a matter of seconds! Using a tablespoon cookie scoop, this makes about 35 cookies. Original recipe from Betty Crocker Magazine, April 2001.
- 10 oz white chocolate chips divided
- 2/3 cup white sugar
- 11 Tablespoons unsalted butter room temperature
- 1 teaspoon vanilla extract
- 2 eggs room temperature
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1 cup macadamia nuts coarsely chopped
Preheat oven to 325-degrees. Place 1 cup of white chocolate chips in a microwave safe bowl. Microwave on 50% power in short increments, 20-25 seconds, and stop to stir between passes until the chips blend smoothly. Set aside to cool.
In a large mixing bowl, beat together the sugar, butter, vanilla, and eggs until they're creamy. Mix in the melted chips. Stir in flour, baking soda, and cream of tartar. Add the remaining chips and nuts.
Use a tablespoon cookie scoop or spoon to place dough in rounded lumps on cookie sheet. Bake 10 to 12 minutes, until the tops just begin to turn light golden brown. Cool on the sheet for several minutes, then move to a rack to cool.
OM NOM NOM!