White Chocolate Macadamia Nut Cookies

CookiesLast Saturday, I had a book signing at the NEW Williams-Sonoma in Lincoln Park.  It was a huge success, we sold through all of my books!  In addition, I was also in their fabulous new kitchen cooking up a storm.  On the menu; White Chocolate Macadamia Nut Cookies and Garlic and Mascarpone Spread, both were a hit with customers and the entire staff.  In fact, the cookies were such a hit, some crooned them a the BEST cookie they have ever tasted!  Enjoy!


White Chocolate – 12 ounces, roughly chopped

Sugar – 1 cup, granulated (white)

Brown Sugar – 1 cup, light brown, packed

Flour – 2 cups, all-purpose

Cocoa Powder – 2/3 cups plus 1 tablespoon, unsweetened

Vanilla – 3 teaspoons, pure extract

Eggs – 2, extra-large, at room temperature

Butter – 2 sticks, unsalted, at room temperature

Sea Salt – 1 ¼ teaspoons

Baking Soda – 1 teaspoon

Dried Cherries – ¾ cup

Golden Raisins – ¾ cup

Macadamia Nuts – 1 cup, unsalted, whole


Preheat oven to 350 degrees.

In the bowl of an electric mixer fitted with a paddle attachment, cream together the butter and both sugars until light and fluffy, about 5 minutes.

Next, add the vanilla, then eggs one at a time, allowing each to fully incorporate.

Sift the dry ingredients together.

With the mixer on low speed, add the dry ingredients until just incorporated.

With a large wooden spoon, gently fold in the chocolate, raisins, cherries and nuts until evenly distributed.

Using a 1 ¾ inch metal scoop, scoop dough onto a parchment lined baking sheet. Note: (only 6 cookies with fit per tray)

With wet finger tips, slightly flatten the dough.

Bake for 16 minutes.

Remove from the oven and allow to cool slightly.  Transfer the cookies to a wire rack to finish cooling.  Repeat steps until all dough has been baked.

Makes 22 cookies

For the Roasted Garlic and Mascarpone Spread, click here:


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