If you’ve ever been to Hawaii, the flavor of macadamia nuts will transport you back to those pristine beaches in an instant. With a slightly waxy texture and a creamy flavor reminiscent of coconut, macadamia nuts are an exotic treat for most of us. Adding them to a buttery shortbread cookie along with chocolate chips is pure genius.
For the perfect texture, crush or grind the macadamia nuts finely, but not so finely that they turn into a paste. Pulsing them in a food processor is your best bet here, but if you don’t have one, crush them in a sturdy plastic bag using a meat tenderizer or rolling pin.
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Cooktop Cove
24
10 minute, plus 15 minutes to chill
12 minutes
37 minutes
½ cup unsalted butter, at room temperature
1/3 cup granulated
1 teaspoon vanilla extract
1 ¼ cups all-purpose flour
½ teaspoon salt
1/3 cup crushed macadamia nuts
½ cup mini semisweet chocolate chips
Line a large baking sheet with parchment paper.
In a medium mixing bowl or the bowl of a stand mixer, cream the butter and sugar together until it is light and fluffy. Mix in the vanilla, flour, and salt. Add the macadamia nuts and chocolate chips and stir to incorporate them.
Form the batter into 1 ½-inch balls, and press them flat on the prepared baking sheet. Refrigerate for 15 minutes.
While the cookies are chilling, preheat the oven to 350F. Bake until the edges just begin to turn golden brown, about 12 minutes. Remove the pan from the oven, and let the cookies cool completely on the pan before transferring them to a plate.
