The Ultimate Chewy White Chocolate Macadamia Nut Cookies
Bake bakery-style white chocolate macadamia nut cookies that are soft, chewy, and buttery. This recipe delivers the ultimate homemade cookie experience.
- Prep Time: 20 min
- Cook Time: 12 min
- Total Time: 32 min
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 2 large eggs, room temperature
- 1 tablespoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups white chocolate chips
- 1 cup chopped macadamia nuts
- Flaky sea salt for topping (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. You can use a stand mixer or a hand mixer for this step.
- 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 the dough.
- Fold in the white chocolate chips and chopped macadamia nuts by hand using a spatula.
- Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie. For thicker cookies, press the dough balls slightly to flatten the bottoms only.
- Bake for 10 to 12 minutes, or until the edges are golden brown and the centers look slightly underbaked.
- Remove from the oven. If desired, immediately sprinkle a tiny pinch of flaky sea salt over the tops of the warm cookies.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For a bakery-style look, press a few extra white chocolate chips and macadamia nuts onto the tops of the dough balls before baking.
- Chilling the dough for at least 30 minutes before baking helps prevent the cookies from spreading too much, resulting in thicker cookies.
- You can toast the macadamia nuts lightly before adding them to the dough for a deeper, nuttier flavor.
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 18g
- Sodium: 110mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg