It’s Wednesday folks… Happy hump day! To help you all get over that hump and on to the weekend, I thought I’d bake you something sweet. Something sweet always makes the day better…

You’re welcome. 😉

Something about these pictures makes me sing to myself… “Who stole the cookies from the cookie jar? The hubs stole the cookies from the cookie jar – Who me? Yes you? Couldn’t be… Then Who?!” haha I’m so mature sometimes.

Anyhow, my boss brought cookies in last week after lunch. I went straight for the white chocolate macadamia ones… they were calling my name! Oh my- they were delicious and perfectly cooker… super soft in the middle (just how I like them). As we were all mmm-ing over them, I asked him where he got them from…

His response: Subway! We couldn’t believe it! FYI: They have some daggum good cookies ya’ll (wow I sounded Southern there)!

Anyhow, since that day I was on a mission to make a homemade white chocolate chip cookie! I meant to research recipes, but ran out of time. So when I was at the grocery store I picked up some macadamia nuts and a bag of Ghirardelli white chocolate chips (I figured I’d find a recipe online when I got home). Lucky for me, when I turned the chocolate chip bag over they had a recipe for the aforementioned cookies! Yay!

Anything stamped with the Ghirardelli name is BOUND to be delicious. Oh, and they were just that. Absolutely positively delicious!

My one recommendation: pull those cookies out of the oven early! As in, when they don’t quite look fully cooked! That’s what makes a good soft cookie!!! Trust me.

Oh, and since I’m giving out advice: milk is a necessity when it comes to cookies! Trust me on that one too. 

Just a little FYI about myself: I’m a DUNKER – hands down! A cookie needs to take a swim in a glass of milk before I’ll eat it!

QUESTION: Are you a sipper or a dunker when it comes to cookies and milk? 

Print Save

Ghirardelli White Chocolate Macadamia Cookies

Ingredients:

1 cup butter, softened
1 1/2 cups granulated sugar
1/2 cup brown sugar, packed
2 eggs
1 1/2 teaspoons vanilla extract
3 cups flour
1 teaspoon salt
1/2 teaspoon baking soda
2 cups white chocolate chips (11 oz)
1 1/2 cups Macadamia nuts, coarsly chopped

Directions:

Preheat oven to 350º. Cream together butter and sugars until combined well (scrape down the sides). add vanilla extract and the eggs, one at a time. In a separate bowl, mix together flour, salt, and baking soda. Slowly (add about a cup at a time) the dry ingredients to the mixer and mix well.

Last, once batter is completely combined, fold in the white chocolate chips and the macadamia nuts. Scoop out onto heaping 1-2 tablespoon scoops (depending on the size you want - just pick a size and make them all the same) onto a baking sheet. I used a large cookie dough scoop to help keep the sizes uniform.

Bake for 10-12 minutes, or until just beginning to brown.

I like to pull my cookies out a little early so the finish cooking outside of the oven (keeping them nice and soft in the middle)!