White Chocolate Macadamia Nut Cookies

by byn on November 16, 2011

in Cookies

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Does anyone else have a problem with procrastination? This is a major theme in my life, but I’ve really been putting a focus on it the last six months or so. I tend to avoid annoying tasks (i.e. calling Rogers AGAIN about my bill, organizing the storage in my bathroom) until they are completely driving me nuts, but lately I have been trying to deal with these challenges head on.

Of course, nothing to do with the kitchen is annoying to me (except my lack of counter space), but I easily get sidetracked and push back projects I’ve had planned for a while in lieu of some new thing I’ve seen online. I’m trying to make some positive changes in this area as well: I’ve been working my way through my old bookmarked recipes,  I prepared my entry for Eat to the Beat a whopping week and a half ahead of the due date, and I *finally* made these cookies for my brother and sister-in-law.

These macadamia nuts have been sitting in my cupboard since FEBRUARY. Joel & Tara brought them back for me from their trip to Hawaii, and I had many good intentions of making treats with them, but whoops, eight months went by (don’t worry, I checked the expiry date before baking with them).

So I finally got it together and baked these last month and brought them over when the gang had me over for taco night (my FAVE) for my birthday. There’s a neat little twist to these cookies because you brown the butter before adding it to the cookie dough, and it smells sooooo good. Normally I would eat about a dozen cookies to really make sure I could taste the browned butter (haha), but I only ate one, so I can’t fully conclude. They were delicious nonetheless!

White Chocolate Macadamia Nut Cookies

Source: Joy the Baker (wow, really on a JtheB streak lately!)


1/2 cup (1 stick) butter

1 cup brown sugar

1 egg

2 tbsp milk

1 tsp vanilla

1 3/4 cups flour

1/2 tsp baking soda

1/8 tsp salt

1/2 cup coarsely chopped macadamia nuts (local or imported, ha)

1 cup white chocolate chips


  1. In a small saucepan, melt the butter over medium heat, until it smells nutty and delicious, and starts to turn brown. It’ll foam a little bit, and some of it will burn off, but you might have to scoop it off. The whole process should take between 5-7 minutes. Don’t walk away, because you don’t want to burn it. When it’s done, remove from heat and set aside to cool while you get everything else ready.
  2. In a large bowl, beat the slightly cooled butter and brown sugar, then add egg and beat, then add milk & vanilla and beat again.
  3. Add flour, baking soda and salt and mix until just incorporated. Fold in nuts and white chocolate chips.
  4. Line your cookie sheets with parchment paper, and scoop out dough. Bake at 350 for 9-11 minutes (maybe a few minutes more if needed).

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