White Chocolate Chip And Macadamia Cookies

21 Oct White Chocolate Chip And Macadamia Cookies

Do you agree that the better combo for white chocolate is macadamia nuts? This recipe of white chocolate chip and macadamia nuts cookies is delightful and happens to be a mini copycat of those delicious subway cookies. I don’t know you, but sometimes those cookies feel too big for me, and I prefer to have a mini version of it, just to feel less guilty of having a couple of them, hahaha. I know it is the same, but let me be blindsided by my eyes. 

But if more giant cookies are your treat, you can definitely do it for those too, just amp up the baking time, and you are ready. An extra tip for those giant cookies let it cool down for a couple of minutes in the pan before moving it to a cooling rack. Otherwise, you will finish with some crumbles in your hand. If that happens, don’t demoralise. You can always add those crumble to your favourite vanilla ice cream or milkshake; why not?

I’m a massive advocate about white chocolate; some people will say that it is too sweet for them, so you can use only one measure of chocolate chips and replace dry cranberry to add that extra sour to rival the sweetness. Is an excellent option to do that, but as usual, your imagination is your limit. Also, I use the macadamia in this recipe without chopping it because I like to feel the chunk when I bite a cookie, but if you prefer, you can definitely chop them to the size you want. 

So, give it a try as it is and let me know if you prefer this version or just mix it up with some cranberries. 

Frequently asked questions about the White Chocolate Chip Cookies and Macadamia Recipe:

• Can you make this recipe in advance? Yes, you can do it in advance, and if you are baking them during the week, you can let the dough rest in your fridge and just scoop the dough to a baking tray and bake it as indicated. 
• Can you freeze this recipe? Yes, you can freeze the White Chocolate Chip and Macadamia Cookie recipe if you are not baking it that week (as mentioned above). You can freeze them for up to 3 months and just scoop what you want to bake and have freshly baked cookies anytime you want them. 
• Do I need a stand mixer to do this recipe? Is it easier to do it in a stand mixer but you can do it by hand, but make sure to mix everything perfectly. 
• Can I use salted butter for this recipe? Yes, you can but omit the salt of the formula.

Some Products I use for this recipe*: 

• Stand Mixer: https://amzn.to/3p9P0U9
• Baking trays: https://amzn.to/3mW4rfN
• Bowls: https://amzn.to/3FO6cUX
• Measuring cups and spoons: https://amzn.to/3lXo3B7

*Paid link by an affiliate program. Some of the links reference what I use because there is no availability of the exact same product. 

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Hi! I’m Valeria (aka Val) the photographer and recipe developer behind Canguro Criollo. My passion for food began when I was little at my home when everything will revolve around food and now I discover this new creative outlet of food photography. I wish you can follow my journey discovering unique ways of preparing Peruvian food abroad and some other family-friendly foods.