Om Nom Nom Delicious White Chocolate Macadamia Nut Cookies

I love experimenting, but sometimes I wish I didn’t. The problem is that I have fallen in love with my dad’s DSLR. I was experimenting to see how much of an effect it would have on my food photography. Wow. I could take a nice overview shot and still see the texture of my goodies. With my point-and-shoot, I had to get up close and personal before I could photograph the texture of my food, which often resulted in tight compositions.

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You see my dilemma? I can’t go back to point-and-shoots anymore! I try to convince myself that I still need my point-and-shoot because it’s a good way to practice my composition skills...but the quality isn't the same. ='(

On a side note, these cookies were delicious. Chewy and moist with the crunch from the nuts. Mmmm…and the creaminess of the white chocolate melting in your mouth. Best combination e-var. My only issue with the recipe was that I found it too sweet so I reduced the sugar amount in the recipe below.

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White chocolate Macadamia Nut Cookies
Adapted from For the love of cooking

Ingredients

• 2 cups all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 3/4 cup butter, melted
• 3/4 cup brown sugar
• 1/4 cup white sugar
• 1 egg
• 1 egg yolk
• 1 TBSP vanilla extract
• 1 1/2 cups macadamia nuts, roughly chopped
• 2 4oz. white chocolate bar cut into chunks (approx. 1 3/4 cups)

Directions

1. Preheat oven to 325°F.
2. Combine flour, baking soda, and salt in a small bowl.
3. In another bowl, beat together melted butter, brown sugar, white sugar, egg, egg yolk, and vanilla until creamy.
4. Gradually add the flour mixture to the sugar mixture until just mixed.
5. Stir in nuts and white chocolate.
6. Drop by the spoonful onto baking sheet.
7. Bake for 12 to 15 minutes until edges look golden brown.
8. Cool on baking sheet for at least 4 - 5 minutes so the cookies can set before moving to a rack.