Name: Chunky white Chocolate-Macadamia Cookies
Yield: Makes about 30 cookies, 2 inches in diameter
Ingredients: 1 cup plus 2 teaspoons flour; ½ teaspoon baking soda; ¼ teaspoon salt; 5 thick bars (1.8 ounces each) white chocolate with almonds, or three 3-ounce bars Imported white chocolate, cut Into ⅜-inch chunks (about 1¾ cups); ½ cup light brown sugar; ¼ cup granulated sugar; 1 teaspoon pure vanilla extract; ½ cup (1 stick) unsalted butter, softened; 1 cup coarse-chopped unsalted macadamia nuts; 1 egg

Preparation info

Makes about
30
in diameter

Difficulty
Easy

Appears in

The Cookie Lover's Cookie Book

By Richard Sax

Published 1986

About

These luxurious cookies, with the delicious combination of white chocolate and macadamia nuts, are showing up at expensive cookie shops around the country; here’s how to make your own at home. It’s likely that Debbie (Mrs.) Fields started this craze—but did you know that macadamia nuts were named for John Macadam, a 19th-century Australian chemist?