White Chocolate Macadamia Nut Cookies
Ingredients
- • 280 g all-purpose flour
- • 5 g baking soda
- • 3 g salt
- • 170 g unsalted butter, softened
- • 100 g granulated sugar
- • 165 g light brown sugar, packed
- • 2 item large eggs
- • 10 ml vanilla extract
- • 300 g white chocolate chips
- • 200 g macadamia nuts, roughly chopped
Instructions
- 1
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- 2
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- 3
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
- 4
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- 5
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- 6
Fold in the white chocolate chips and chopped macadamia nuts using a spatula or wooden spoon until evenly distributed.
- 7
Using a cookie scoop or tablespoon, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- 8
Bake for 10-12 minutes, or until the edges are lightly golden but the centers still look slightly underdone. The cookies will continue to cook as they cool.
- 9
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- 10
Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"These cookies strike the perfect balance between buttery richness and tropical elegance—the creamy white chocolate melts beautifully with the macadamia nuts' crunch. Don't overbake; pull them when edges are golden but centers still look slightly underdone for that irresistible chewy texture."
