Macadamia White Chocolate Cookies

These beloved Macadamia White Chocolate cookies are an American classic. Indulgent, nutty, a satisfying sweet treat that is so irresistible that you can’t stop at one.

If you’ve never tried these cookies, I’m here to tell you these will soon become your favorite cookie. They’re nutty, buttery, chewy in the middle, crispy on the edges with sweet bites of white chocolate to round it off. There are many blogs with pretty much the same recipe, this one is inspired by Sally Baking Blog, I made a few tweaks and cut the sweetness to suit our needs. Otherwise the recipe is perfect.

White Chocolate Macadamia Cookies

Meera

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Print Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Chill Time 4 hours hrs

Course Sweet Treats

Cuisine American

Servings 18 Cookies

Equipment

• Mixer
• Parchment lined Baking sheets
• Oven

Ingredients

  

1x2x3x

• ½ cup granulated sugar
• ½ cup brown sugar
• 1 stick unsalted butter, rook temperature
• 1 egg
• 1 egg yolk
• 1 tbsp vanilla extract
• 1 tsp baking soda
• 1½ cups all purpose flour
• 1 cup lightly roasted Macadamia nuts
• ½ cup white chocolate chips
• ½ tsp sea salt

Instructions

 

• Whisk the all purpose flour, baking soda, and salt together in a large bowl. Set aside.
• In a stand mixer or handheld mixer whisk the softened butter, both sugars, egg, egg yolk, and vanilla extract together until fluffy and well combined. Fold the dry ingredients into the butter-egg mixture so everything is well mixed together.

  Fold in the white chocolate chips and macadamia nuts.
• Cover and chill the dough in the refrigerator for at least 2 hours or up to 2 days***(see notes).
• When ready to bake preheat oven to 350°F. Line baking sheets with parchment paper. Set aside.
• Roll cookie dough into 1.5 tbsp balls. Place them on a baking sheet about 3 inches apart. Bake for 12-13 minutes or until lightly browned on the sides. The centers will feel soft and that's okay because the cookies will firm up as he cool.
• Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

  Cookies stay fresh at room temperature in a airtight container for up to 1 week.

  The dough can be frozen for up to 3 months in a freezer safe bag. To Bake: Simply defrost at room temperature and follow baking instructions.

Notes

If you’re not making these cookies right away then  make sure you bring the chilled dough to room temperature for about 30 minutes before rolling and baking because the dough will be quite hard.

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