INCOMING! Another great recipe from another great cookbook.

I really try to cook recipes, especially ones that I’ve recommended, from all the cookbooks I review. This cookie was amazing.

I loved that the recipe had you go for it and make BIG cookies. But they also have you use whole macadamia nuts and chunks of white chocolate. It hits every note. ENJOY!

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White Chocolate Macadamia Chonky Cookies

These are from a fabulous book called, Beatrix Bakes Another Slice. I love how thick and "chunky" they really are.

Course: Endings, Everything Else

Cuisine: American

Keyword: cookies, macadamia nuts, white chocolate chip

Servings: 9 Huge Cookies

Ingredients

• 330 grams Raw Whole Macadamia Nuts
• 160 grams Unsalted Butter, cold and cubed
• 120 grams Light Brown Sugar
• 120 grams Demara (Turbinado) Sugar
• 15 grams Vanilla Paste
• 325 grams All-Purpose Flour
• 1 tsp. Baking Powder, heaping teaspoon
• 1 tsp. Baking Soda
• 1 tsp. Fine Sea Salt
• 330 grams White Chocolate, I like chunks
• 2 Lg. Eggs, cold

Instructions

• Preheat oven to 300°

  Roughly chop and toast the macadamia nuts. I use my toaster oven for this. I preheat to 350° and toast for about 5 minutes then toss them a bit and toast for another 5 minutes. You need to pay attention. They can burn quickly, but the result is so worth the extra step. Let them cool completely before use.
• In the bowl of a stand up mixer, fitted with the paddle attachment, place the cold butter, sugars and vanilla. Beat, on low, for about 5 minutes until "looks like a sugary mash". The most important thing is all the ingredients are melded together. Scrape down sides.

  In a separate bowl, sift together flour, baking powder, baking soda and salt. Set aside.
• With the mixer still on a low speed add the eggs. You are looking for a wet consistency. Scrape down sides.

  Gradually add the flour mixture and beat just until combined. You fanfold in any flour bits with a spatula.
• Add in the chocolate chips and toasted nuts. Fold until evenly distributed.

  Lightly grease a baking sheet.

  Form large cookie balls using a 2 ounce scoop or a half cup measuring cup.

  Arrange on the baking sheet with plenty of room to grow. I usually do 2-3" apart.
• Bake for about 20 minutes, depending on your oven, rotating halfway through.

  You are looking for crisp edges and soft centers. You don't want the centers to still look wet.

  Cool on pan for 10-15 minutes.

  Serve warm, from the pan.