Meet my new favorite cookie: royal cookies!
Oh hi! It’s just me, back again, with another recipe that I’m making based on food I’ve eaten at Nordstrom.
You would think I live there or something. Do you think I’m a wackadoodle yet?
Nordstrom, can I please design a menu for you or could you sponsor me or something!!?? I am in love with your food and that’s that.
Say Hello to The royal cookie.
First, let me just tell you that this cookie goes against everything I stand for because there are NUTS in this cookie. Yep.
And there is nothing more terrible than a nut in your cookie. Or your brownie.
Except maybe if it’s a raisin masquerading as a chocolate chip. That’s basically the worst.
So yes, I’m breaking all the rules here to bring you the royal cookie. Because it’s really freaking good.
I actually came upon the royal cookie by accident. See, shortly after I had Max (well, after he could eat real food), I tried to bribe him to stay in his stroller at the mall one day. With half a cookie, of course.
Mind you, he had been sitting in his stroller so nicely for a long time, but the women in my family (including myself) are insane and we demand that we shop and have fun for hours! Snacks make it all better.
Nordstrom was out of chocolate chip cookies but they gave us a royal cookie instead. Upon one bite, I just about died. And I certainly wasn’t planning to enjoy it (because, you know, the nuts and all).
It was filled with chocolate, coconut (which made it extra chewy!) and macadamia nuts. To my surprise, the macadamia nuts made it so buttery and delicious! They were kind of softer than any other nut (like a walnut!) in a cookie but the flavor they brought was fantastic. The macadamias add a rich, savory bite throughout the entire cookie, even if each bite doesn’t contain a nut.
I’ve wanted to recreate these cookies for a few years and couldn’t be happier with how they turned out. They are chewy, the edges are crisp and the chocolate is perfect.
New favorite, YES!
And just give me a bite of that doughy, melty goodness.
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- In a bowl, stir together the flour, baking soda, powder and salt.
- In the bowl of your electric mixer fitted with a paddle attachment, beat the butter and sugar together until light and fluffy, about 5 full minutes. Beat in each egg one at a time. Beat in the vanilla extract.
- Add the dry ingredients and beat on low speed until just combined, scraping the bottom of the bowl if needed. Stir in the shredded coconut and macadamia nuts until combined. Stir in the chocolate chips.
- Scoop out 1 1/2-inch sized balls of dough and place them on the parchment paper, about 2 inches apart. Bake for 16 to 18 minutes, or until the cookies are just golden on the edges. Let the cookies cool for 10 minutes on the baking sheet before transferring them to a cooling rack.
- To make ahead: I scoop the dough into rounds and place it on a baking sheet. Flash freeze (freeze the sheet as is) for 30 minutes, then remove the dough balls and place them in a resealable bag. Remove when needed and bake as directed, adding 1 to 2 minutes to the bake time.
Santa will be happy.