I have happy childhood memories of trips to the cookie shop that opened up in our mall at some point in the ’80s called Blue Chip Cookies. Does anyone remember them? Their storefront was set up just like Mrs. Fields, with a case of fresh baked cookies, but they claim to be the first to innovate with the white chocolate macadamia variety in the United States. These new cookies were a revelation, to me. They became my standard cookie order, while my old standby semi-sweet-without-nuts from Mrs. Fields took a backseat. I felt all grown up and fashion-forward for my taste in cookies.
Today, White Chocolate Macadamia Cookies are a little retro. You don’t see them quite as often as you used to. I haven’t seen Blue Chip stores in years (they’re now primarily a mail order business). But a great-tasting cookie never goes out of style. The cookies from this recipe, from the back of the Ghirardelli White Chips package, are just as yummy as my ten-year-old self remembers.
White Chocolate Macadamia Cookies
From the Ghirardelli Macadamia White Chip Cookies recipe on the back of the Ghirardelli Classic White Chips package
Prep time: 20 minutes | Cook time: 36 minutes | Total time: 56 minutes
Yield: 5 dozen cookies
INGREDIENTS:
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1 cup brown sugar, packed
- 2 eggs, room temperature
- 1 1/2 teaspoons vanilla extract
- 3 cups unsifted flour
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 2 cups (11 oz. bag) white chocolate chips
- 1 1/2 cups Macadamia nuts, chopped
DIRECTIONS:
- Preheat the oven to 350°F.
- Cream the butter and sugars until fluffy. Add the vanilla and eggs, one at a time, and beat well. Blend in the flour, baking soda and salt. Stir in the white chips and nuts.
- Drop by teaspoon onto ungreased cookie sheets (or lined with parchment). Bake for 10-12 minutes.
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These are a true classic and for good reason, white chocolate and macadamia nuts go so well together.
Sylvie @ Gourmande in the Kitchen´s last blog post ..Chocolate Fig Tarts | Fresh Figs in Good Company
I remember these from the Mrs. Field’s stores, they used to be a favorite of mine.
Jeanette´s last blog post ..Gluten-Free Dark Chocolate Brownies {Adopt-A-Gluten-Free Blogger}
They look amazing. I think it’s a good thing I don’t live next door to you or I would be right over to get one.
Kalyn´s last blog post ..Recipe for Easy Brown Rice Casserole with Turkey Italian Sausage and Green Bell Pepper
These look divine!
Alison @ Ingredients, Inc.´s last blog post ..Off to Nashville for Food Blog Forum
I remember! Yum, yum!!!
Yum!! I remember Blue Chip!! I’ve missed this cookie combo!
hands down my fave kind of cookie, would love to try this recipe out!
Natalie´s last blog post ..Dip of the Day.
These are one of my all-time favorite cookies!
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Am I doing something wrong? The fat to dry ingredients ratio seems really off. By the time I’m supposed to add the chips and nuts, the dough is still crumbly and not sticking together.
Hi Tim – The dough definitely shouldn’t be crumbly. Are you sure you added 2 sticks of butter and 2 eggs?
Same problem. Plenty sweet enough but needs more butter and maybe another egg.
Making these for a second time today! They were a big hit the first time!
Fantastic, Samantha!!
How are these cookies stored?
In an airtight container for a few days, or freeze (wrapped tightly) for several months.
Thanks!