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White Chocolate Macadamia Nut Cookies

1 cup (2 sticks) - unsalted butter, softened
3/4 - white granulated sugar
1/2 cup - light brown sugar, firmly packed
1 - egg + egg yolk
1 teaspoon - baking soda
1/2 teaspoon - salt
2 teaspoons - vanilla extract
10 ounces - white chocolate, coarsely chopped
1/2 cup - coarsely chopped macadamia nuts


Preheat oven to 350º. Coarsely chop in small pieces white chocolate and Macadamia Nuts, set aside. Sift SWANS DOWN Cake Flour, then lightly spoon into measuring cup for 2 ¼ cups. Cream butter and sugar until well blended. Add eggs and vanilla extract, mix. Add SWANS DOWN Cake Flour, baking soda, and salt; mixing until well incorporated. Stir in white chocolate and Macadamia Nuts. On cookie sheets lined with parchment paper, spoon out cookie dough in small 1 inch diameter balls (size of a large marble). Place dough balls away from each other on the cookie sheets making sure there is plenty of room between the cookie balls, and that the cookie balls are not too big. These cookies spread! Bake for approx. 7 to 8 minutes, until edges just start to brown. (Cookies continue to cook and brown after removed from oven) Remove from oven and let cool for a few minutes before removing from pan. If removed while too hot cookies will crumble as they are thin cookies and still soft at this stage. After several minutes transfer to a wire rack to cool completely. Yields approximately 5 dozen cookies but this will vary dependent on size of cookie.


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