How to Make White Chocolate Macadamia Nut Cookies
White Chocolate Macadamia Nut Cookies have always been a guilty pleasure of mine, soft, buttery, and packed with creamy white chocolate and crunchy macadamia nuts. There’s just something about that perfect balance of sweet and nutty flavors that makes these cookies absolutely irresistible.
Servings: 24 cookies
Calories: 230kcal
Ingredients
- 2 ½ cups 315g all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup 230g unsalted butter, softened
- ¾ cup 150g granulated sugar
- ¾ cup 165g brown sugar, packed
- 2 large eggs at room temperature
- 2 teaspoons pure vanilla extract
- 1 cup 170g white chocolate chips or chunks
- ¾ cup 100g macadamia nuts, roughly chopped
Instructions
- Begin by whisking together the flour, baking soda, and salt in a medium bowl until well combined. Set aside.
- In a large bowl, beat the softened butter with the granulated and brown sugars until light and fluffy. Use a hand or stand mixer on medium speed for 2-3 minutes.
- Incorporate the eggs one at a time, mixing thoroughly after each addition, then blend in the vanilla extract for a rich depth of flavor.
- Gradually incorporate the dry ingredients into the wet mixture, mixing on low speed to ensure a smooth and even blend Don’t overmix, stop as soon as the flour is fully incorporated.
- Carefully incorporate the white chocolate chips and chopped macadamia nuts, ensuring an even distribution throughout the dough.
- Allow the dough to chill in the refrigerator for at least 30 minutes, to deepen the flavors and improve the texture.
- Once chilled, preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop the dough into balls, roll lightly, and space them 2 inches apart on the sheet.
- Bake for 10 minutes, until the edges are golden, and the centers look slightly underbaked.
- Allow the cookies to rest on the baking sheet for five minutes before carefully moving them to a wire rack to cool entirely.
Notes
- Remember to chill the dough! Skipping this step can result in thinner cookies that spread too much.
- Measure the flour correctly. Too much flour can make the cookies dry, so level it off for the best texture.