Delight in these classic White Chocolate Macadamia Nut Cookies that combine a rich, buttery dough with sweet white chocolate chips and crunchy macadamia nuts. Perfectly baked to golden perfection, these cookies offer a chewy center with a crisp edge, ideal for a comforting treat or sharing with friends and family.
Total Time:32 minutes
Yield:24 cookies
Ingredients
Cookie Dough
1 cup unsalted butter, softened
1 cup brown sugar
1/2 cup granulated sugar
2 large eggs
1 tsp vanilla extract
2 1/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
Add-ins
1 cup white chocolate chips
1/2 cup chopped macadamia nuts
Instructions
Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and facilitate easy cleanup.
Cream Butter and Sugars: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar using a mixer until the mixture is light and fluffy, which provides the base for a tender cookie texture.
Add Eggs and Vanilla: Beat in the eggs one at a time to ensure they are fully incorporated; then stir in the vanilla extract to add depth to the cookie flavor.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agent and seasoning throughout the dough.
Mix Dry Ingredients into Wet: Gradually add the dry ingredient mixture into the butter and sugar mixture, stirring gently to combine without overmixing, which could toughen the cookies.
Add White Chocolate and Nuts: Stir in the white chocolate chips and chopped macadamia nuts to add sweetness and crunch to the dough.
Shape Cookies: Drop spoonfuls of cookie dough onto the prepared baking sheets, spacing them apart to allow for spreading as they bake.
Bake: Bake in the preheated oven for 12 minutes or until the edges are golden brown, indicating a perfect bake that keeps the center chewy.
Cool Cookies: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely, which helps them set properly.
Notes
Ensure butter is softened to room temperature to cream properly with the sugars for a better texture.
Use parchment paper or silicone baking mats to prevent sticking and promote even baking.
For an extra touch, lightly toast the macadamia nuts before adding to the dough to enhance their flavor.
Letting the dough chill for 30 minutes before baking can help minimize spreading if you prefer thicker cookies.
Store cookies in an airtight container at room temperature for up to a week to maintain freshness.
