Cookie #31 - Hawaii White Chocolate Macadamia

In 1882 macadamia seeds were first brought to Hawaii by William H Purvis.  Macadamia nuts became a commercial crop in Hawaii in the 1920's.  The Mauna Loa Macadamia Nut Company is the world's largest processor of macadamia nuts.  The Mauna Loa plantation was established in 1946, with the first commercial crop harvested ten years later.

I love macadmias.  I love the rich taste and the almost creamy texture.  I especially love them covered in chocolate.  My second favorite way is in a cookie.  A white chocolate chip cookie, to be exact.  The white chocolate has the same creamy texture of the nut, just softer. 

These cookies are delicious.  They are soft and sweet.  I like mine just slightly overdone, with a nice crispy bottom and soft top. 

Hawaiin White Chocolate Macadamia Nut Cookies

1 cup butter, softened

3/4 cup packed light brown sugar

1/2 cup white sugar

2 eggs

1/2 tsp vanilla

2 1/2 cups AP flour

1 tsp baking soda

1/2 tsp salt

1 cup macadamia nuts, coarsely chopped

1 cup white chocolate chips

Preheat oven to 350 degrees F.

Cream butter and sugars together until smooth.  Add eggs, one at a time, until well combined.  Add vanilla.

In a medium bowl, sift together flour, baking soda, and salt.  Add slowly to the butter sugar mixture until well combined.  Stir in chocolate chips and nuts. 

Drop by rounded tablespoons full onto parchment lined baking sheets about 2" apart.

Bake for 10-12 minutes until golden brown on the edges (or slightly longer if you like them overdone like me).  Transfer to a wire rack to cool.