white chocolate chip macadamia nut cookies

THE BACKSTORY
During the first few weeks of each academic semester I distribute a midterm feedback survey to my students to solicit their comments on how they think the course / my teaching is going.  One of the most typical responses I usually get on these surveys goes something like this "Mike when are you going to bake for us!?!" 

In my ENES 102 course during the fall 2019 semester, I came across a similar comment:  "Please bake white chocolate chip macadamia nut cookies on 11/13".  At first I got a good chuckle from this comment,  but then I came to the conclusion that because the request was so uniquely polite and specific, I just had to honor it!

It turns out that the request was made by a student who's birthday was on 11/13.  I hope that they enjoyed their special treat as much as I enjoyed trying out this delicious recipe!

SOURCES
I used a recipe from Sally's Baking Addiction as inspiration for this endeavor.  You can find the original recipe here:
https://sallysbakingaddiction.com/super-chunk-white-chocolate-macadamia-nut-cookies/

YIELD
I found that the recipe makes about 30 or more cookies.  

COOKIE DOUGH INGREDIENTS

• 2 cups + 2 Tablespoons (265g) all-purpose flour* 
• 1 teaspoon cornstarch
• 1 teaspoon baking soda
• 3/4 cup (1.5 sticks) unsalted butter, melted + slightly cooled
• 3/4 cup packed light or dark brown sugar
• 3/4 cup granulated sugar
• 1 large egg + 1 egg yolk, at room temperature
• 1 and 1/2 teaspoons pure vanilla extract or vanilla flavor
• 1.25 cups of white chocolate chips
• 1 cup roughly chopped macadamia nuts*
• Parchment Paper*

*It might be useful to invest in a small kitchen scale to help with measuring things like flour, just to make sure you get the perfect amount.  
*Parchment Paper:  I use parchment paper every time I bake to assist with cleanup and to make the whole baking process easier.  I'd definitely recommend it here as well. 

*WHAT KIND OF MACADAMIA NUTS DID I USE?
I purchased a 10 oz package of roasted and salted macadamia nuts from Target for this recipe.  The recipe had originally called for 1/2 teaspoon of salt, but I feel that this could be considered optional because the nuts themselves are roasted with salt already.  

WHY MELTED BUTTER?  
Using melted butter in cookies produces an extra buttery flavor as well as a chewier texture.  That being said, you've got to be careful using melted butter because it can create runny / melted cookies.  That is why chilling the cookie dough will be paramount.  

I used butter straight from the refrigerator, and melted it in a standard bowl by microwaving it for 1 minute on medium heat.  At the end of the 1 minute, I removed the bowl from the microwave, used a whisk to stir the butter, and microwaved it for another minute on medium power.  Be careful not too "boil" the butter or melt it too much, slow and steady wins the race.  Let the butter cool for a while before adding it to the other ingredients, because if it is too hot it can cook your eggs, which would probably make the cookies turn out pretty terrible!

CHILLING THE DOUGH FOR MORE THAN 2 HOURS IS IMPORTANT
I definitely messed this part up when I first made the cookies.  if you do not chill the dough enough, you'll end up with puddles rather than cookies.  Be patient and plan to chill the dough for at least 4 hours, or overnight if possible.  Remember, good things come to those who wait!  Also, while the cookies bake, you should transfer any unused dough back into the refrigerator to ensure that the dough stays chilled!

DIRECTIONS 

1. Preheat the oven to 350°F
2. Line baking sheets with parchment paper or silicone baking mats and set aside.
3. Whisk the flour, cornstarch, baking soda, and salt together in a large bowl. Set aside.
4. Whisk the melted butter, brown sugar, granulated sugar, egg, egg yolk, and vanilla extract together until combined. Pour into dry ingredients and mix everything together with a rubber spatula until completely combined.
5. Fold in the white chocolate chips and macadamia nuts. (You can use a mixer for this step if needed.)
6. Cover and chill the dough (or transfer to a plastic / ziploc bag) and place in the refrigerator for at least 4 hours and up to 4 days.  When I first made this recipe I put the dough in the refrigerator for only 2 hours, and found that the cookies tended to melt and spread out easily in the oven.  Personally, I'd recommend refrigerating the dough overnight, or for as long as you can so that you achieve the best results.  
7. Use a cookie dough scooper to form the cookie dough into balls, about 1.5 Tablespoons of dough per cookie, and arrange the dough about 3 inches apart on the baking sheets.
8. Bake the cookies for 12-13 minutes or until they are lightly browned on the sides.  *While the cookies bake, you should transfer any unused dough back into the refrigerator to ensure that the dough stays chilled!
9. Remove the cookies from the oven and allow them to cool on the baking sheet for about 3 to 5 minutes before transferring them to a wire rack to cool completely.  To enhance the look of the cookies, feel free to press some white chocolate chips into the dough as they come out.  
10. Cookies stay fresh covered at room temperature for up to 1 week.

ENJOY!