White Chocolate Macadamia Nut Cookies

Course: Dessert, Snack

Cuisine: American

Keyword: white chocolate macadamia nut cookies

Prep Time: 25 minutes

Cook Time: 10 minutes

Total Time: 35 minutes

Servings:

Calories: 222kcal

These soft and chewy White Chocolate Macadamia Nut Cookies are absolutely amazing! The perfect blend of crispy edges and chewy centers! They’re bursting with flavor from the white chocolate chips and macadamia nuts, making these a crowd-pleasing favorite cookie! A must have cookie recipe in your repertoire.

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Ingredients

1 3/4 cups all purpose flour
1/2 teaspoon baking soda
1 teaspoon salt
12 tablespoons unsalted butter 1 1/2 sticks, melted
3/4 cup packed dark brown sugar
1/2 cup sugar
1 egg
1 egg yolk
2 teaspoons vanilla extract
3/4 cup chopped macadamia nuts unsalted
1 1/2 cups white chocolate chips

Instructions

In one large bowl add flour, baking soda and salt and set aside.
Melt the butter, then add to another large bowl, or the bowl of an electric or stand mixer.
Blend melted butter with both sugars, and beat (or stir vigorously by hand) until the butter and sugars are well combined and the mixture is smooth and shiny.
Add the egg, then the egg yolk, and continue to beat until fully incorporated.
Add vanilla and blend well.
Pour flour mixture slowly into the mixer, then add the nuts and white chocolate chips and blend just until all the flour is incorporated.
Preheat oven to 350*F and move the bowl of cookie dough to the fridge for 10 minutes (while the oven heats up).
Line 2 baking sheets with parchment paper or a silicone baking mat.
Scoop the batter (using a 2 tablespoon cookie scoop) onto the parchment paper lined baking sheets.
Bake cookies, one baking sheet at a time for 10-12 minutes (I usually bake mine for 10 minutes).
Remove the cookies from the oven when the edges of the cookies are just BEGINING to get golden brown, and the centers of the cookies appear slightly under-baked.
Allow the cookies to cool about 5 minutes on the baking sheets, and they will continue to cook, and firm up. Once partially cooled, carefully transfer cookies to a cooling rack.
Keep the remainder of the dough in the fridge while you are baking the others. Keeping the dough cool will help the cookies keep their shape while baking.

Notes

I used unsalted macadamia nuts (as listed), but feel free to use salted nuts and then reduce the additional salt in the dough to 1/4 teaspoon.

I really like to bake these cookies on parchment paper, as noted. Feel free to use Silpat lined baking sheets, or lightly greased baking sheets, but your results may not be identical to mine.

Be careful not to over bake the cookies, or they will not have the soft, chewy texture I've described. Be sure to remove the cookies from the oven while they still appear to be slightly under-baked.

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