These are the cookies that my husband always orders whenever we go to Subway. At least from the time we figured you could get two cookies instead of chips. I can’t say I blame him as there is something about the rich buttery cookie with the white chocolate and the little crunch from the macadamia that is hard to beat.
I’d like to say that they are my favorite cookie, or one of my favorite cookies. So I’ll take a page out of my Uncle’s book – back from when we worked together at the Theatre and I always tried to get him to admit I was his favorite niece. He would always answer, “you’re my favorite niece who is working here tonight.” So these are my favorite cookies while I am writing this blog post.
Here’s what you need:
One of these days I’m going to just start copying and pasting the first few step of cookie dough from prior cookie posts, because we’re going to start the same way we always do and cream together some butter and shortening with the brown and white sugar. Beat together until it’s light and fluffy. Then you add in an egg and a little vanilla.
Finally, add in some flour, baking soda, and salt, that you’ve whisked together separately first.
Now toss in some white chocolate and some chopped macadamia nuts. You can use white chocolate chips here, I bought a white chocolate bar and chopped it into rough chunks.
Mix it just until it comes together.
Scoop onto parchment lined cookie sheets with a cookie scoop, about rounded tablespoonfuls – I used a medium cookie scoop (#EarnsCommission).
Bake at 350 degrees for 10-12 minutes until lightly golden around the edges.
Cool on the pan for a minute or two and then remove to wire racks to cool.
- 1 c packed brown sugar
- ½ c sugar
- ½ c butter
- ½ c shortening
- 1 t vanilla
- 1 egg
- 2-1/4 c flour
- 1 t baking soda
- ¼ t salt
- 6 oz bar of white chocolate, cut into chunks
- 4 oz bag of macadamia nuts, coarsely chopped
- Preheat oven to 350 degrees. Line baking sheets with parchment paper.
- Cream sugars, butter, and shortening in a stand mixer on medium-high until light and fluffy. Beat in egg and vanilla.
- Mix together flour, baking soda, and salt. Stir into creamed mixture.
- Gently stir in white chocolate chunks and chopped nuts.
- Scoop onto a cookie sheet with a medium sized cookie scoop or drop by tablespoonfuls onto prepared baking sheets.
- Bake 10-12 minutes until lightly golden.
- Cool 1-2 minutes on rack. Transfer to wire rack to cool completely.
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