white chocolate-macadamia nut cookies

The credit for these really goes to my sister-in-law. Her husband (the coconut-hater), adores these cookies and so do I. The key to these is to use a really good quality white chocolate. They taste like butter and white chocolate - probably because there is so much of both in them - and are sinfully good. Make these when you have company so you're not forced to eat them all by yourself, or stick half of the baked cookies or batter in the freezer for another time. These are a splurge, so enjoy in moderation.

White Chip Macadamia Cookies
  • 2 cups white chocolate chips
  • 1 cup butter, at room temperature
  • 1 1/2 cups brown sugar, packed
  • 2 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 2 1/2 cups all purpose flour
  • 1 1/2 teaspoons baking powder 
  • 1 teaspoon salt
  • 3/4 cups macadamia pieces, coarsely chopped
  1. Preheat oven to 350°F. In medium-size bowl, beat butter with brown sugar at medium speed until creamy and lightened in color, about 4 minutes. Add eggs, one at a time, beating at low speed until combined. Add vanilla. Add flour, baking powder, and salt to creamed mixture, and fold until combined. Fold in chips and macadamia pieces.
  2. Drop heaping tablespoons of dough onto a cookie sheet. Bake ~10 minutes until the edges are just starting to brown. Remove from oven and allow to set 3-4 minutes before moving to a cooling rack.
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