White Chocolate Macadamia Cookies
Equipment
- Mixer
- Parchment lined Baking sheets
- Oven
Ingredients
- 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.
Tried this recipe?Please Click & Share @nourish_deliciously or tag #nourishdeliciously!