White Chocolate-Macadamia Drop Cookies

White Chocolate-Macadamia Drop Cookies
Staff Writer
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This recipe updates the standard white chocolate macadamia cookies that have been all the rage. These cookies are fairly large, chewy, and nutty-crisp. The recipe first calls for browning the butter in a saucepan and then toasting the nuts in the bubbling-hot fat for an extra-rich effect. 

25
Servings
178
Calories Per Serving
Deliver Ingredients

Notes

Adapted with permission from the publisher, Wiley, from Simply Sensational Cookies, by Nancy Baggett. Copyright © 2012.

Ingredients

  • 2 sticks butter, cut into chunks
  • 1 Cup coarsely chopped salted macadamia nuts
  • 1 Cup packed light brown sugar
  • 2 Tablespoons light or dark corn syrup
  • 2 Teaspoons vanilla extract
  • 1/2 Teaspoon baking soda
  • 1/2 Teaspoon salt
  • 1 large egg, at room temperature
  • 1 2/3 Cup unbleached all-purpose white flour
  • 1 1/2 Cup good-quality white chocolate morsels, or chopped white chocolate

Directions

Position a rack in the middle of the oven and preheat to 350 degrees. Line 2 large baking sheets with baking parchment. 

In a medium heavy saucepan over medium heat, bring the butter to a boil. Adjust the heat so it bubbles gently. Stirring the bottom frequently, gently boil for 3 minutes. Stir in the macadamias; the mixture will foam up. Cook, stirring, for 30 seconds to 1 minute longer or just until the butter turns fragrant and the nuts just start to brown; check frequently and immediately remove the pan from the heat when the butter or nuts start to darken. 

Stop the cooking by turning the mixture out into a large heatproof bowl. Let cool until just warm to the touch, about 10 minutes, then stir in the sugar, corn syrup, vanilla, baking soda, and salt until thoroughly combined. Vigorously stir in the egg. Stir in the flour, then the white chocolate morsels or chunks until evenly incorporated. If the dough seems too stiff to drop, stir in a teaspoon or 2 of water; if too wet, let stand to cool for a few minutes longer. 

Using heaping soupsoons, drop the dough into 2-inch-diameter mounds, spacing 2 ¾ inches apart. Bake 1 pan at a time for 11-15 minutes or until the cookies are just light golden all over, slightly darker around the edges, and almost firm when pressed in the middle. Let the cookies stand to firm slightly, about 2 minutes. Using a wide spatula, transfer them to wire racks and cool completely. 

Nutritional Facts

Total Fat
6g
9%
Sugar
9g
10%
Saturated Fat
1g
4%
Cholesterol
1mg
0%
Carbohydrate, by difference
28g
22%
Protein
6g
13%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
6mg
8%
Calcium, Ca
30mg
3%
Choline, total
5mg
1%
Fiber, total dietary
2g
8%
Folate, total
73µg
18%
Iron, Fe
3mg
17%
Magnesium, Mg
26mg
8%
Niacin
3mg
21%
Phosphorus, P
76mg
11%
Selenium, Se
8µg
15%
Sodium, Na
129mg
9%
Water
4g
0%
Zinc, Zn
1mg
13%

Chocolate Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Cooking Tip

When melting chocolate, use a double boiler and stir occasionally to avoid scorching chocolate at the bottom of the bowl.

Chocolate Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.