My family and I took a quick little road-trip this week. It’s the week before my oldest daughter starts school, so we took advantage of the gorgeous and unseasonably mild weather and hit the road. I’ll post more about our trip this weekend in my Out and About Series, but we had a really, really good time. And even better – we were only in the car for about three hours at a time! Rather than relying on fast-food or gas station snacks along the way, I made a few homemade goodies to take with us.
And really, what screams “road-trip with two messy little girls” more than ginormous white chocolate macadamia nut cookies?
The good news is that the girls LOVED these cookies. They are soft and chewy, with sweet bits of white chocolate and salty hints of macadamia nuts. The bad news is that they LOVED these cookies so much that they begged for them the entire time we were in the car, (six hours total, if you’re counting) and my freshly cleaned car is now covered with cookie crumbs.
Seriously, why do we clean out the car BEFORE a road trip? What’s the point? So we can drive approximately 3/4 of a mile before someone spills or wipes fingerprints on the windows?
I used my favorite chewy chocolate chip cookie recipe for these, and simply substituted the chocolate chips with white chocolate and macadamia nuts – super easy. If you keep them in an air-tight container, they’ll stay chewy and fresh for about a week.
This recipe uses melted butter and lots of brown sugar, which is the secret to making them extra-chewy. You also need to allow for about 15-30 minutes of refrigeration time so the batter gets nice and cold – otherwise they’ll spread too much.
Besides that, they’re really quick and easy – perfect road trip, lunchbox or just a boring old Thursday night recipe. Enjoy!
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♥erin
- 2 sticks unsalted butter
- 2 and ¼ cups bread flour
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- ¼ cup sugar
- 1 and ¼ cups brown sugar
- 1 egg
- 1 egg yolk
- 2 tablespoons milk
- 1 and ½ teaspoons vanilla extract
- 1 cup white chocolate chips
- 1 cup salted macadamia nuts, chopped
- Heat oven to 375 degrees F.
- Melt the butter in a heavy-bottom medium saucepan over low heat.
- Sift together the flour, salt, and baking soda and set aside.
- Pour the melted butter in the mixer's work bowl. Add the sugar and brown sugar.
- Cream the butter and sugars on medium speed.
- Add the egg, yolk, 2 tablespoons milk and vanilla extract and mix until well combined.
- Slowly incorporate the flour mixture until thoroughly combined.
- Stir in the white chocolate chips and nuts.
- Chill the dough for 15 minutes in the refrigerator, then use an ice-cream scoop to scoop onto silpat-lined baking sheets, 6 cookies per sheet.
- Bake for 12-14 minutes or until golden brown, checking the cookies after 5 minutes.
- Rotate the baking sheet for even browning.
- Allow to cool for 2 minutes on cookie sheet, then transfer to a wire rack.
- Cool completely and store in an airtight container.
can’t wait o try these!
These look and sound so yummy
My hubby loves these cookies. Can’t get them out of the oven fast enough 🙂
Your recipe calls for “bread flour”. Are you talking about flour you would use for a bread machine or just regular flour. Might seem like a silly question, but want to make sure I get it right. thanks,
Tracy
It’s a specific kind of flour – it has a higher protein (gluten) content than all-purpose flour, which is what makes the cookies especially chewy. You can use all-purpose flour instead, but you’ll have a slightly different texture in your end product. 🙂
Thank you, im going to the store this morning so hoping I can locate it.