Daniel’s White Chocolate Chip Macadamia Nut Cookie

This recipe is going to be a little different from your mass produced recipe. I ask you to go through steps, you might not be familiar with, and to use ingredients that you might not be familiar with, either. The cookie recipes I am going to share, I liberated from The Broadmoor Hotel back in 198?. They made incredible cookies, back then, and I figured I was just helping to preserve the recipes!

Today’s recipe is one of my favorite to make, and eat. When made ‘just right’ they taste of vanilla ice cream and have a crunchy caramelized sugar bottom. Disclaimer: I assume no responsibility for any weight gain or health problems associated with/from eating these cookies. 😉

First, let’s preheat the oven to 350 degrees. Line cookie sheets with parchment paper and set aside. Get these ingredients together and set aside; dry and wet:

v    Dry Ingredients-

  • 1 2/3 cup all-purpose flour (If you like a more ‘cake-like’ cookie you can use bread flour instead)
  • ¾ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • ½ cup granulated sugar
  • ¾  cup light brown sugar
  • 1 tablespoon wheat gluten
  • 2 cups (12 oz package) Nestle Premier White Chocolate Morsels
  • ¾ cup chopped Macadamia nuts (coarse not fine)

v    Wet Ingredients-

  • ¾ cup butter (1 ½ sticks) OR 3/4 cup Crisco Butter Flavored Baking Sticks + 2 tablespoons of bottled water
  • 2 teaspoons Vanilla Extract (Pure Vanilla Extract not Imitation)
  • One Tablespoon Molasses (Non-Sulfured/Sweet)
  • 1 Large Egg (or two egg whites for low cholesterol ) – For Cake-Like cookies use Two Eggs or one whole egg and one egg white (low cholesterol) add 1 tablespoon gluten to balance cookie.
  • One-teaspoon cool water (refrigerated bottled water is best)



Macadamia-Nut-White-Chocolate-Chip-Cookies: Note the dark brown edges and the golden brown cookie. These are cooked to perfection and will be crunchy on the bottom and soft in the center.. and taste like Vanilla Ice Cream!


Now the first thing is to make sure you have ALL the ingredients together before starting. This cookie batter really depends on timing, if something sits too long the dough can stiffen and result in a brittle cookie instead of a soft cookie.

Take all the dry ingredients and put together in a mixing bowel or sifting colander. (I use the sifter, I find cookies are more consistent and uniform in taste, size, shape and quality when I use a sifter and wheat gluten) Put in flour, salt, gluten, baking soda, baking powder, and cinnamon, in a sifter and shake/agitate. Set aside some place cool and dry.

Now mix the butter (or Crisco/water) and sugars together. As you mix these two slowly mix in the egg. Fluff this compound with a hand beater or egg wisk. You want an airy light mixture. Fold in the vanilla and molasses and quickly take the dry ingredients mixture and fold that into the wet ingredients.

Folding the dry to wet ingredients you will come to a point where the texture is ‘cornbread’ this is when you want to fold in the Macadamia nuts and then the white chocolate chips. Thoroughly mix this but try to fold, not mix, to keep the air in the dough.

Place one tablespoon of the cookie dough on the parchment paper placing each two inches apart. (this should give you two cookies beside each other and three or four rows).

Bake for 8-12 minutes until the cookie is golden brown and the edges are slightly brown. This will ensure that the sugar/molasses caramelizes on the bottom and makes a sweet crunchy crust on the bottom of the cookie.  Should make about three dozen cookies. Enjoy!

Thank you for  your generoisty and kindness in this my time of need.


Daniel's Moving Assistance Fund

Daniel’s Moving Assistance Fund

About Daniel Hanning
I am a; writer, editor and publisher. I write, most often, articles about our space program, fun videos andpolitical works. My most recent additions are; A Week In Review, Sunday Funnies and The Adventures of Nadia. Along with The Mars Report and Lost in Space. ENJOY!

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