Get your mind out of the gutter. Pfft. You people.
Macadamia nuts are lovely, fatty nuts. Did you know that because of their high fat content, they can spoil and should be refrigerated for storage? These nuts are amazing in little lumps with milk chocolate and caramel--oh so dangerous when Cost Plus puts the Mauna Load brand on sale at Christmas--but they are also great with white chocolate in these cookies.
Now, I've tried a few white chocolate macadamia nut recipes, but I always come back to this one. The melted white chocolate in the dough makes all the different--slight sweetness and a smooth texture. Be cautious when you melt the chips, though. It can burn so, so fast in the microwave. Zap it on low power for short stints of time, and stay close.
Recipe from Betty Crocker Magazine #172 April 2001, page 8.
White Chocolate Macadamia Nut Cookies
1 bag (10 ounces) white chocolate chips
2/3 cup sugar
2/3 cup (11 tablespoons) 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 coarsely chopped macadamia nuts
Preheat oven to 325-degrees. Place 1 cup of white chocolate chips in a microwave safe bowl. Microwave on 50% power in short increments, 20-30 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 the nuts.
Use a cookie scoop or tablespoon to place dough in rounded lumps on cookie sheet. Bake 10 to 12 minutes, until the edges begin to turn very light golden brown. Cool on the sheet for several minutes, then move to a rack to cool.
ON NOM NOM.