White Chocolate Macadamia Nut Cookie Recipe
Get your sweet and salty fix with these White Chocolate Macadamia Nut Cookies with crispy edges and chewy centers. Tickle your loved ones pink and bake a batch today.
Servings 30 cookies
Calories 192kcal
Ingredients
- 2 1/4 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- ¾ cup unsalted butter softened
- 1/2 cup brown sugar
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 eggs
- 1 1/4 cups Ghirardelli classic white chips
- 1 cup chopped dry roasted macadamia nuts
Instructions
- Preheat oven to 350 degrees. Cover a large baking sheet with parchment paper or a silicone mat
- Whisk the flour, baking soda, and salt in a medium bowl. Set it aside for a few minutes.
- Using a stand mixer or hand mixer in a large mixing bowl, cream the butter, brown sugar, and sugar until light and fluffy. Reduce the speed of the mixer to low. Add the vanilla and the eggs one at a time, mixing just until incorporated.
- Add the flour mixture in 3 intervals mixing just until incorporated, scraping down the bowl and beaters as needed. Stir in the white chocolate chips and macadamia nuts just until combined. Using a 1 1/2 tablespoon cookie scoop, drop the dough balls onto the baking sheet leaving 2 1/2-3 inches between them.
- Bake for 10-12 minutes or until very lightly browned. Wait 5 minutes before moving to cookie cooling wire racks.
Notes
- Make the first batch a test run. Bake one or two cookies. This allows you to make sure the dough will not spread too much and to test the baking time. If the cookies spread too much, cover the bowl with wrap and refrigerate for 1-2 hours.
- I make all my cookies with Land O Lakes butter. The quality is well worth the small cost differential.
- Always preheat the oven and load the cookies on the middle rack in the center of the oven.
- I love parchment paper, and I use it for all my cookies. It helps the cookies bake more evenly, reduces undesirable spreading, and prevents sticking.
- Pro-Tip - always spoon the flour into the measuring cup and level off with a table knife. This gives you a more accurate measurement of flour.
- Cover and refrigerate the dough between batches.
- For optimum flavor, use roasted salted macadamia nuts.
- Store cookies in an airtight container on the counter for up to 5 days.
- Freeze unbaked cookie dough or baked cookies for up to 3 months.
Nutrition
Calories: 192kcal | Carbohydrates: 23g | Protein: 2g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 25mg | Sodium: 88mg | Potassium: 59mg | Fiber: 1g | Sugar: 15g | Vitamin A: 160IU | Vitamin C: 0.1mg | Calcium: 26mg | Iron: 1mg