The Ultimate Thick & Chewy White Chocolate Macadamia Nut Cookies: Edward’s Beloved Recipe
There’s a special kind of comfort that comes from a perfectly baked cookie – and for many, nothing quite beats the delightful combination of creamy white chocolate and crunchy macadamia nuts. As a passionate baker, I’m always refining my recipes, and one particular White Chocolate Macadamia Nut Cookie recipe consistently rises to the top as a beloved classic. I affectionately call these Edward’s Favorite Cookies, and for good reason: they’re a true crowd-pleaser that embodies everything a perfect cookie should be.
What makes Edward’s cookies so unique? They boast a slightly thicker profile than most, yet they remain wonderfully chewy and never venture into cakey territory. This distinctive texture is a result of a carefully balanced ingredient list and precise baking technique. Furthermore, these cookies are a tad less sweet than many counterparts, allowing the rich flavors of the white chocolate and the buttery macadamia nuts to truly shine through. They are perfectly designed to be generously studded with these premium ingredients, ensuring a delightful bite every single time.
The Story Behind “Edward’s Favorite” Cookies
The name “Edward’s Favorite White Chocolate Chunk Cookies” carries a charming story. It’s a tribute to an old friend, Edward, who had an undeniable love for these particular cookies. He would request them constantly, and his enthusiasm was so infectious that the name simply stuck. I don’t think he ever fully realized I named a cookie after him, but knowing Edward, he would have been absolutely delighted. Because of that special connection, changing the name is simply out of the question – these will forever be Edward’s Favorite.
This recipe isn’t just about delicious cookies; it’s about sharing joy and creating lasting memories. The slightly thicker design ensures a satisfying chew, while the reduced sweetness perfectly complements the decadent additions. Every batch of Edward’s Favorite cookies is made with love and a nod to a cherished friendship, making them more than just a treat – they’re a tradition.
Achieving Perfectly Thicker White Chocolate Macadamia Nut Cookies
As mentioned, these cookies are intentionally on the thicker side, contributing to their amazing chewy texture. If you prefer a slightly thinner cookie, I have my old favorite version, which uses one egg and 1 ¾ cups of flour. While both recipes appear similar at first glance, Edward’s Favorite includes an extra egg and more flour, which are key to its substantial, chewy profile. My partner, Fuzz, still enjoys the original, but I find myself reaching for this recipe time and time again. Update: My preference for this recipe has only grown stronger over the years; I’ve baked it countless times since first sharing it.
A crucial element in achieving the perfect texture for both this recipe and my original is the use of half butter and half shortening. This combination offers the best of both worlds: the rich flavor of butter paired with the tenderizing and anti-spreading qualities of shortening. You can use any high-quality vegetable shortening like Nutiva (my personal preference for non-hydrogenated options), Spectrum, or traditional Crisco. The shortening helps create a cookie that is both chewy and soft, with a slight crispness at the edges, without becoming overly puffy or cakey.
The precise balance of ingredients, from the extra egg to the unique fat blend, works synergistically to deliver a cookie that holds its shape beautifully while baking, resulting in that coveted thicker structure. This makes Edward’s Favorite White Chocolate Macadamia Nut Cookies not just a recipe, but a testament to thoughtful baking science and a dedication to superior flavor and texture.
Essential Tips for Baking Your Best White Chocolate Macadamia Nut Cookies
Creating the perfect cookie goes beyond just following a recipe; it involves understanding a few key baking principles. Here are some essential tips to ensure your Edward’s Favorite White Chocolate Macadamia Nut Cookies turn out perfectly every time:
- **Ingredient Temperature is Key:** Ensure your butter is at a cool room temperature. It should be soft enough to indent with your finger but not greasy or melted. This allows it to cream properly with the sugars, creating air pockets that contribute to the cookies’ texture.
- **Don’t Overmix the Flour:** Once you add the flour, mix it just until combined. Overmixing develops the gluten, which can lead to tough, dense cookies. The final addition of macadamia nuts and white chocolate should gently finish mixing the flour.
- **The Power of Chilling:** Chilling the dough for at least an hour is non-negotiable for these thicker cookies. This step prevents the cookies from spreading too much in the oven, concentrating their thickness and chewiness. It also allows the flavors to meld, resulting in a richer, more complex taste. If you’re short on time, even 30 minutes in the freezer can make a difference.
- **Proper Scoop Size:** Use a standard cookie scoop or a heaping tablespoon to ensure uniform cookie size. This leads to even baking and a consistent final product.
- **Even Baking:** Rotate your baking sheets halfway through the baking time, especially if your oven has hot spots. This ensures all cookies brown evenly.
- **Know When They’re Done:** Look for edges that are golden brown and centers that appear slightly set but still a little soft. Cookies will continue to cook and firm up as they cool on the hot baking sheet. Overbaking leads to dry, hard cookies.
- **Cooling Process:** Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a wire rack. This helps them set and prevents them from breaking apart.
- **Quality Ingredients Matter:** High-quality white chocolate (not baking chips, but actual chopped bars) and fresh, dry-roasted macadamia nuts make a significant difference in flavor and texture. Choose ingredients you love to eat on their own.
By following these tips, you’ll be well on your way to baking a batch of Edward’s Favorite cookies that are truly exceptional, embodying that perfect balance of thick, chewy, and utterly delicious.
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Recipe
Edward’s Favorite White Chocolate Macadamia Nut Cookies
Anna
Pin Recipe
Ingredients
- 1 stick unsalted butter, cool room temperature (4 oz/114 grams)
- ½ cup regular vegetable shortening (3.4 oz/94 grams grams or use another 1 stick butter**)
- ½ cup granulated sugar (98 grams)
- ¾ cup light brown sugar (147 grams)
- 2 large eggs
- 1 ½ teaspoons vanilla extract
- ¼ teaspoon almond extract
- 2 ½ cups all purpose flour (11.8 oz/330 grams**)
- 1 teaspoon salt (reduce to ½ tsp if using salted butter)
- 1 teaspoon baking soda
- ¾ cup dry roasted macadamia nuts, chopped (salted or unsalted, based on preference)
- 6 to 8 oz good quality white chocolate (chopped into very small chunks from a bar for better melting)
Instructions
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In a large mixing bowl, using an electric mixer, beat together the cool room temperature butter, vegetable shortening, granulated sugar, and light brown sugar until the mixture is light, fluffy, and creamy. This should take about 2-3 minutes on medium speed. Scrape down the sides of the bowl as needed to ensure everything is well combined.
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Add the two large eggs, vanilla extract, and almond extract to the creamed butter and sugar mixture. Beat for approximately 30 seconds until just incorporated. Be careful not to overmix. Scrape down the sides of the bowl once more, then beat in the salt and baking soda until evenly distributed. Finally, gradually add the all-purpose flour, mixing on low speed until it is almost fully combined, with just a few streaks of flour remaining. Gently fold in the chopped macadamia nuts and white chocolate chunks until everything is evenly distributed. Do not overmix.
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Drop heaping tablespoons of the cookie dough onto a foil-lined plate or baking sheet. Ensure the dough balls are roughly equal in size for even baking. Once all the dough is portioned, chill the dough for at least one hour in the refrigerator. This critical step helps prevent the cookies from spreading too much and ensures that thick, chewy texture.
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While the dough is chilling, preheat your oven to 350 degrees F (176 C). Line a couple of baking sheets with parchment paper or regular aluminum foil. Parchment paper is highly recommended for easy cleanup and consistent baking without sticking.
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Arrange the chilled dough pieces about 2 ½ inches apart on the prepared baking sheets. Bake for 12-15 minutes, or until the edges are beautifully golden brown and the centers appear slightly set but still soft. For best results, rotate the baking sheets halfway through baking to ensure even browning. Once baked, remove the cookie sheets from the oven and allow the cookies to cool on the sheets for about 5 minutes. This allows them to firm up before transferring them to wire racks to cool completely.
Notes