Recipes and Cooking Macadamia Nut and White Chocolate Chip Cookies 3.8 (35) Add your rating & review If you're craving cocoa, try this same recipe with semisweet or milk chocolate pieces instead of white chocolate. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on August 29, 2012 Print Rate It Share Share Tweet Pin Email Photo: Jason Donnelly Prep Time: 40 mins Bake Time: 8 mins Total Time: 48 mins Yield: 60 cookies Jump to Nutrition Facts Ingredients ½ cup butter, softened ½ cup shortening or vegetable oil 1 cup packed brown sugar ½ cup granulated sugar ½ teaspoon baking soda ½ teaspoon salt 2 eggs 1 teaspoon vanilla 2 ¾ cup all-purpose flour 1 12 ounce package (2 cups) white baking pieces 1 3.5 ounce jar macadamia nuts, chopped Directions Preheat oven to 375 degrees F. In a large bowl beat butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, granulated sugar, baking soda, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour, the chocolate pieces, and nuts. Drop dough by rounded teaspoons 2 inches apart onto ungreased cookie sheets. Bake for 8 to 9 minutes or just until edges are light brown. Cool on cookie sheets for 2 minutes. Transfer to wire racks; cool. Chocolate Chip Cookies: Prepare as directed, except substitute semisweet chocolate pieces or miniature candy-coated semisweet chocolate pieces for the white baking pieces; omit macadamia nuts, and, if desired, stir in 1-1/2 cups chopped walnuts, pecans, or hazelnuts (filberts), toasted, with the chocolate pieces. To Store: Layer cookies between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze for up to 3 months. Rate it Print Nutrition Facts (per serving) 99 Calories 5g Fat 13g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 99 % Daily Value * Total Fat 5g 6% Saturated Fat 2g 10% Cholesterol 11mg 4% Sodium 45mg 2% Total Carbohydrate 13g 5% Total Sugars 8g Protein 1g Calcium 10.1mg 1% Iron 0.5mg 3% Potassium 35mg 1% Folate, total 12.1mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.