White Chocolate Macadamia Nut Cookies

Every week, I have this routine.  It is this:  After church, I would go to a petrol station (that's gas station in the American language).  There's this petrol station near my church that I can earn reward points from and also where I can get an amazing white chocolate macadamia nut cookie.  Sometimes I'll go a little later in the day and their cookie won't be as fresh as I'd like but it still manages to kill it every week.  But today, I thought I'd break out of that habit.  I baked my own cookies.  Yeah baby~  That's what it's all about, right?

As always, there were some choices but I thought my first attempt would be the recipe from allrecipes.com.  Even on that site, I had many to choose from.  I went with the one that looked the most promising with over 200 reviews rating it 4.5 stars out of 5.  That's a pretty good grade, wouldn't you say?

This is a very delicate and light cookie.  I also liked that it didn't overpower me with its sweetness.
Next time I will try chilling the dough before popping them in the oven.  :)

White Chocolate Macadamie Nut Cookies

Allrecipes.com

• 1 C butter softened (225g) room temp (I used salted but you'd probably use unsalted)
  
• 3/4 C packed light brown sugar
• 1/2 C white sugar
• 2 eggs room temp
• 1/2 tsp vanilla extract (I used 1tsp of vanilla and no almond extract)
  
• 1/2 tsp almond extract
• 2 1/2 C all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt (I skipped this cuz I used salted butter)
• 1 C coarsely chopped macadamia nuts (I used about 130g which was perfect)
• 1 C coarsely chopped white chocolate (of course...I used whittaker's)

1. Preheat oven to 350deg F (175 deg C).
2. In a large bowl, cream together the butter and the sugars until smooth using an electric mixer or a stand mixer.  
3. Beat in the eggs, one at a time then stir in the vanilla and almond extract.
4. Combine the flour, baking soda and salt.  Gradually add the flour mixture to the butter mixture.  Do not overmix.
5. Fold in the macadamia nuts and white chocolate.
6. Drop dough by teaspoonfuls onto ungreased cookie sheets.  (I made a big ball of about 1 1/2 inch drops)
7. Bake for 10 minutes or until the top is golden brown.  (I baked for 11 minutes and watched the bottom of the cookie which turned golden brown.  The dome of the cookies were very pale and inflated.  The deflate as they cool)
8. Cool on pan for a few minutes then cool completely on a wire rack.
9. I made 28 cookies.  :)