Thick and Chewy White Chocolate Macadamia Nut Cookies
A straightforward recipe for bakery style white chocolate chip cookies that stay thick and soft, featuring macadamia nuts for a gourmet texture.
- Prep Time: 20 min
- Cook Time: 13 min
- Total Time: 2 hours 33 min
- Yield: 18 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened to room temperature
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 1 tablespoon vanilla extract
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups white chocolate chips or chunks
- 1 cup roughly chopped macadamia nuts
Instructions
- In a large bowl, cream the softened butter, brown sugar, and granulated sugar together with an electric mixer until light and fluffy, about 3 minutes.
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate medium bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Fold in the white chocolate chips and chopped macadamia nuts by hand.
- Cover the dough and chill in the refrigerator for at least 2 hours, or up to 24 hours. Chilling helps make thick cookies that do not spread.
- Preheat your oven to 350 degrees F. Line baking sheets with parchment paper.
- Scoop the dough into balls, about 3 tablespoons each, for chunky white chocolate cookie results. Place them 2 inches apart on the prepared sheets.
- Bake for 10 to 13 minutes. The edges should look set, but the centers should still look slightly soft and gooey. For soft baked white chocolate nut cookies, pull them out when the center is slightly underdone.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For the thickest cookies, use room temperature eggs and butter, but make sure your dough is well-chilled before baking.
- If you want an extra layer of flavor, brown the butter before cooling and using it in the recipe.
- If your cookies spread too much, chill the dough longer or try adding 1 tablespoon of cornstarch to the dry ingredients next time to help prevent spread.
Nutrition
- Serving Size: 1 cookie
- Calories: 280
- Sugar: 20
- Sodium: 110
- Fat: 16
- Saturated Fat: 9
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 33
- Fiber: 1
- Protein: 4
- Cholesterol: 45