Hello! I know it’s been a while since we’ve seen each other, but I have a new cookie recipe absolutely too fabulous to keep to myself. Let’s skip the catch-up chitchat (Chit chat? Chit-chat?) and just talk. Let’s talk about white chocolate macadamia nut cookies.
Have you ever had Subway’s white chocolate macadamia nut cookies? Are they your favorite part about going to Subway? Well, forget about them! I, too, am a lover of Subway’s cookies (Oddly enough, they are some of the very few store bought cookies I like), but Subway’s cookies have never caused my eyes to roll back into my head in bliss. I’ve never exclaimed,
“Oh. My. Gosh,” after the first bite of one of their cookies. Just please make these. You’ll know what I mean!
These white chocolate macadamia nut cookies are buttery and crispy around the corners but tender in the middle. They are vanilla-y and white chocolate-y and nutty. Actually, macadamia nuts have kind of a mild flavor. I guess these aren’t super nutty after all. They’re pleasantly nutty, though. I’m getting off on a tangent. I apologize.
All you need is one bite of a cookie to make you want the whole
batch pan. Let’s not forget how they make your house smell, too. Two different people came to the house while I was baking these and immediately exclaimed,
“Wow! It smells amazing in here!” When I offered them a cookie, they both had the same eyes-rolling-into-the-back-of-their-heads reaction that I did. Success!
I baked up a batch of room temperature dough and a batch of dough that had been refrigerated overnight. While I found it easier to gauge the doneness of the room temperature dough cookies, the refrigerated dough cookies baked up golden, craggy, and visibly bursting with white chocolate and macadamia nuts. Baked both ways, the cookies taste fantastic. I personally liked how the chilled-dough cookies looked better, but the other ones were still extremely pretty. They were just smoother and not as tell-tale of the glory hidden inside of them.
I baked the chilled-dough cookies until they were golden brown around the edges and had patches of golden brown on top. The tops had a shiny, done-looking crust that held up when pressed lightly with my fingertip. I could still feel some softness underneath. In my oven (turned down a little over twenty-five degrees), I ended up baking each pan for about ten and a half minutes, rotating the pan halfway through.
I baked the room-temperature dough cookies until they were golden around the edges and lightly golden on top with darker patches beginning to turn golden brown. When pressed lightly, they felt puffy and soft. Each pan spent about nine minutes in the oven, getting rotated about halfway through baking.
I know (at least around my house) macadamia nuts can sometimes be a little hard to track down. I found Diamond chopped macadamia nuts sold in ½ cup packages in the baking aisle at Target. Even though the nuts were already chopped, I ended up chopping them a little more since some of the nuts appeared to be whole. I also, as always, bought three (four ounce) white chocolate baking bars and roughly chopped them instead of using the “white” chips sold at my supermarket.
I could continue to enumerate on the deliciousness of these cookies, but, as Briscoe Darling would say, eating speaks louder than words. These white chocolate macadamia cookies are disappearing fast!