The beautiful thing about a white chocolate macadamia nut cookie is how white chocolate and macadamia nuts work so well together. They’re even appealing to people who aren’t big fans of either of the major components. On their own, white chocolate is too sweet for some and macadamia nuts can be too rich. Together, the creaminess of the white chocolate matches the crunch of the nuts, and the mellow flavor of the macadamias cuts the sugariness of the chocolate. In short, they’re just really good.
I wanted to add a little something extra to the classic flavor and opted to mix some lime zest into the cookie batter. The lime give the cookies a bright, zesty touch and almost makes them seem a bit tropical. I think it’s a flavor that works great with each of the components individually, as well.
This recipe makes fairly soft cookies that aren’t too sweet on their own. I felt like this was a good backdrop for the sweet white chocolate and the crunch of the nuts – plus, I really wanted something that I could dip into my afternoon coffee as I snacked. The cookies are soft and moist and, while I wouldn’t call them cake-like, they might turn out that way if they are overbaked. Keep an eye on these while they’re in the oven and look for them to be just lightly browned around the edges and on some of the protruding ridges on top of the cookies. They’re good when they’re still slightly warm and should keep well in an airtight container for at least a day or two.
Lime, White Chocolate and Macadamia Nut Cookies
2/3 cup butter, room temperature
1 cup white sugar
2 large eggs
1 tbsp lime zest (1 large lime)
2 1/4 cups all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup white chocolate chips
3/4 cup chopped, toasted macadamia nuts
Preheat oven to 350F. Line a baking sheet with parchment paper.
In a large bowl, cream together butter and sugar until creamy. Beat in eggs, one at a time, followed by lime zest.
In a medium bowl, whisk together flour, baking powder, baking soda and salt. Stir flour mixture into the butter mixture, mixing only until no streaks of flour remain. Stir in white chocolate chips and macadamia nuts.
Drop dough by tablespoonfuls onto prepared baking sheet, making approximately 1-inch balls and leaving some room for the cookies to spread.
Bake for 10-12 minutes, until cookies begin to brown slightly around the edges.
Cool for 5 minutes on baking sheet and remove to a wire rack to cool completely before storing.
Makes about 3 1/2 dozen cookies