photo by Dave Koch

Adapted from Ina Garten's Chocolate White Chocolate Chunk Cookies from her book Barefoot Contessa Parties!  I cut the recipe in half (because it makes 40 cookies) and instead of putting all the white chocolate chips in, I used half macadamia nuts from our friend's tree on the Big Island of Hawaii...

You can just buy some macadaima nuts from the store if you don't know anyone with their own tree.


  • 1/4 pound unsalted butter at room temperature
  • 1/2 cup light brown sugar, well packed
  • 1/2 cup granulated sugar
  • 1 teaspoons pure vanilla extract
  • 1 large eggs
  • 1/3 cup unsweetened cocoa powder
  • 1 cups all purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 3/4 cup white chocolate chips
  • 3/4 cup macadamia nuts


Preheat the oven to 350 degrees F.

Cream the butter and sugar in a bowl of an electric mixer with a paddle attachment. Add the vanilla, then the eggs until incorporated well. Stop the mixer, add the cocoa continue. 

Sift together the flour, baking soda, and salt into another bowl. Slowly add the dry sifted ingredients to chocolate batter with the mixer on low. Stop the mixer, pour in the macadamia nuts and white chocolate chips, and mix again briefly.

Drop about a tablespoon of dough for each cookie on a baking sheet with a Silpat (or lined with parchment paper).

With your fingers, press down each cookie slightly and top with a few more white chocolate chips.  Bake for 12-15 minutes.

Remove cookies from the oven and allow to cool a few minutes on the pan as they will still be a little soft.  Transfer to a wire rack to cool completely. 

AuthorAmy Koch