What better treat than a cookie which is buttery, chocolaty and nutty – all in one bite.
By Kankana Saxena
The very first time I ate macadamia nut cookies were from Subway Restaurant. Eventually, it became my favorite and now every-time we buy subs, we pick up a couple of those cookies. They are buttery, soft, a little chewy with crunchy bites in between.. yummmy!
This time I wanted to bake them at home. I didn’t chop the nuts too small, just in halves or quarters. And I used some chocolate chips, but you can use whatever you like. Or, skip the chocolate chips and let the nuts be the hero of the cookies.
This will make about 24 cookies (recipe adapted from here)
- 2 cups all-purpose flour
- 1 egg
- 1 egg yolk
- ¾ cup unsalted butter, softened at room temperature
- 1-1/2 cup sugar
- ½ tsp baking soda
- pinch of salt
- 1 tbs vanilla extract
- 1 cup macadamia nuts
- ½ cup white chocolate chips
- ½ cup butterscotch chocolate chips
- In a bowl, mix the flour with salt and baking soda.
- In a separate bowl, whisk the egg, egg yolk, sugar and butter until they are mixed properly.
- Add vanilla extract and whisk again for a couple of minutes.
- Pour the flour mix into the egg mix and mix them properly.
- Add the macadamia nuts, white chocolate chips and butterscotch chocolate chips.
- Then, mix it to the cookie dough using a rubber spatula.
- Pre-heat the oven to 325 F and line a parchment paper on a baking sheet.
- Using a spoon, drop a ball of the dough in the baking sheet.
- Wet your hands and press the dough to flatten it a little.
- Bake for 15 minutes or until the edges are slight brown in color. When you touch in the middle, it should not be hard enough.
- Take out the sheet from the oven and let the cookie rest on the baking sheet for 5 minutes before you pick them up.
- Let it cool completely before you store them in a jar.