A few weeks ago, I made these Really Big Chocolate Wafer Mega-Cookies and they were really yummy. Precisely because they were actually really big. It gave them both chewy and crunchy bits. So I decided to make a variation on those, with somewhat traditional white chocolate and macadamia nuts. Equally as delicious as the original. This recipe makes about 35-38 really big cookies — like the size of my hand. And don’t skip the chilling part; it really makes the cookie what it is!
Ingredients
4 1/2 cups all-purpose flour
2 teaspoon baking soda
2 teaspoon salt
2 cup (4 sticks) butter, softened
1 1/2 cups granulated sugar
1 1/2 cups packed brown sugar
2 teaspoon vanilla extract
4 large eggs
20 ounces (2 bags) Ghiradrdelli White Chocolate Melting Wafers
16 ounces halved or lightly chopped raw macadamia nuts
Directions
Line a baking sheet with wax paper (note: this baking sheet is not what you will bake on. This is for chilling)
Combine flour, baking soda, and salt in small bowl. Cream together butter, granulated sugar, brown sugar, and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate wafers and macadamia nuts.
Using a 1/4 cup measure, disher or ice cream scoop, scoop dough into mounds. Place onto the wax-paper lined baking sheet. Chill for a minimum of 4 hours or overnight.
Preheat oven to 350F. Line baking sheets with silpat or parchment paper. Move 4 or 5 cookie dough mounds to each baking sheet. Bake for 14 to 18 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
