White Chocolate Macadamia Cookies
Make perfect white chocolate macadamia cookies with this easy recipe. Soft, chewy cookies loaded with creamy white chocolate and buttery macadamia nuts.
Equipment
- oven
- baking sheet
- mixing bowl
- whisk
- stand mixer
- paddle attachment
- spatula
- measuring cups
- measuring spoons
- knife
- cutting board
- wire rack
Ingredients
Dry Ingredients
- 2.25 cups all-purpose flour
- 1 tsp baking soda
- 0.5 tsp salt
Wet Ingredients
- 1 cup unsalted butter softened (2 sticks)
- 0.75 cup granulated sugar
- 0.75 cup light brown sugar packed
- 2 large eggs at room temperature
- 1 tsp vanilla extract
Mix-ins
- 1.5 cups white chocolate chips or chunks
- 1 cup macadamia nuts roughly chopped
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Line two large baking sheets with parchment paper or silicone baking mats and set them aside. In a medium bowl, whisk together 2 1/4 cups of all-purpose flour, 1 teaspoon of baking soda, and 1/2 teaspoon of salt; set this dry mixture aside.
- In the bowl of a stand mixer fitted with the paddle attachment (or using a large bowl and a hand mixer), cream together 1 cup (2 sticks) of softened unsalted butter, 3/4 cup of granulated sugar, and 3/4 cup of packed light brown sugar on medium speed. Beat until the mixture is light and fluffy, which usually takes about 2 to 3 minutes. Remember to scrape down the sides of the bowl as needed.
- Add the 2 large eggs one at a time, beating well after each addition until just combined. After the eggs, stir in 1 teaspoon of vanilla extract until it's fully incorporated into the butter mixture.
- Gradually add the reserved dry ingredient mixture to the wet ingredients. Mix on low speed until just combined and no streaks of flour remain. Be careful not to overmix the dough, as this can result in tough cookies.
- Gently fold in 1 1/2 cups of white chocolate chips or chunks and 1 cup of roughly chopped macadamia nuts using a spatula until they are evenly distributed throughout the cookie dough.
- Drop rounded tablespoons of dough (or use a 1.5-inch cookie scoop) onto the prepared baking sheets, ensuring they are spaced about 2 inches apart to allow for spreading during baking.
- Bake one sheet at a time in the preheated oven for 9 to 12 minutes. The cookies are ready when their edges are golden brown and their centers are just set but still look slightly soft.
- Allow the cookies to cool on the baking sheets for 5 minutes before carefully transferring them to a wire rack to cool completely. This resting time helps them firm up and prevents breakage.
Notes
Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack.