Oh my god, blog! It’s been way too long! I was ridiculously frustrated with school and my lack of life, so I, as usual, decided to bake! (Yay, me!)
Can we just talk about how hard it is to take a good picture in the winter!? (Because it’s basically winter already-the days are so short!) I came home from school early just to get good lighting, but nope! Ugh.
White chocolate macadamia nut cookies are my second favorite cookies, right after chocolate chip (it’s a close second though!). These cookies are buttery and filled with lots of white chocolate and macadamia nut goodness. (Side note: I did not know that macadamia nuts were so expensive….)
Another side note, I had bubble tea from Joy Yee today! THAT RHYMES WOW. I did have the most basic thing possible (strawberry freeze with tapioca pearls), but at least I did it! My friend had cooler drinks than me, one with green tea and another with coffee and ice cream and oooooooh.
Okay, time for cookies!
Yield: 48 cookies
- 3 cups all-purpose flour
- 1 tsp coarse salt
- 1 1/4 tsp baking powder
- 1/2 tsp baking soda
- 1 cup (16 tbsp) unsalted butter, cold and cut into large cubes
- 1 cup sugar
- 1/2 cup packed light brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 tsp shaved, unsweetened coconut (optional)
- 14 oz white chocolate chips
- 1 1/2 cups coarsely chopped macademia nuts, unsalted
In a medium bowl, whisk together the flour, salt, baking powder, and baking soda.
In a large separate mixing bowl (or bowl of a stand mixer), combine the butter and sugars. Beat until smooth. Beat in the eggs one by one, mixing well after each addition. Blend in the vanilla extract and coconut.
In two parts, add in the dry ingredients and mix until just combined. Gently fold in white chocolate chips and nuts with a spatula or wooden spoon. Cover dough and refrigerate for one hour.
Preheat oven to 350°F. Line baking sheets with parchment paper. Roll a heaping tablespoon of dough into a ball. Pull ball apart into two equal halves. Hold both halves with ripped sides facing up, place next to each other onto the baking sheet. (Annoying as this is, this helps to make the cookies look nicer.) Repeat with the remaining dough, placing pieces 2 inches apart.
Bake for 16 min, rotating halfway, until golden brown.
Slightly adapted recipe from: Annie’s eats: white chocolate chunk macadamia nut cookies