White Chocolate Macadamia Nut Cookies are my "guy" cookies. When I first started making these cookies, I noticed more men would eat them than women. For me, white chocolate doesn't cut it. I need dark or milk chocolate, it just tastes better. Every time I make these cookies, I don't have the desire to taste them. Through the baking process, I always end up with a few broken cookies, then I find myself munching on the pieces. As my son and I enjoyed them yesterday I said to him, "You know, I never think I like these cookies, but they really are good!"
White chocolate macs are delicate and do fall apart easily. The trick is not to over bake them. I find they stay together better when they are slightly golden, not golden brown. You may also want to double this recipe. A single batch will make about 40 cookies and they do go quickly.
3/4 cup of brown sugar
1/2 cup white sugar
1/2 cup of butter
1/2 cup shortening (I use Crisco Shortening)
2 teaspoons of vanilla
1 3/4 cups of flour
1 teaspoon of baking soda
1/2 teaspoon of salt
1 1/2 cup of white chocolate chips (I use Nestle's White Chocolate Chips)
3/4 cup Mauna Loa Macadamia Baking Pieces(or 3/4 cup chopped macadamia nuts)
Blend butters and sugars together until creamy, add the egg and vanilla and mix well. Add dry ingredients and stir until dough is thoroughly combined. Add white chocolate chips and chopped macadamia nuts. Place well rounded tablespoons of dough for each cookie on baking sheets. Bake at 350 degrees for 8-10 minutes until slightly golden and cookie appear dry. Be careful, these cookies go from done to burned, very quickly. Cool on racks. These cookies freeze very well in 1 gallon freezer bags for 6-8 weeks.