Nothing beats fresh baked cookies and these delicious white chocolate macadamia nut cookies are soft with chewy centers. Not only are these macadamia nut cookies packed with flavor, they are loaded with white chocolate.
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Ingredients
- Butter - Slightly softened butter works well here.
- White Granulated Sugar - for sweetness.
- Brown Sugar -gives a chewy texture.
- Eggs - use large eggs at room temperature.
- Vanilla - add additional flavor to the cookies.
- Baking Soda - helps your cookies rise.
- Baking Powder - gives an extra set of rise to the cookies.
- Salt - balance of sweetness.
- White Chocolate Chips - I prefer Ghardelli
- Macadamia Nuts - You can use whole macadamia nuts or chopped. You can also substitute dried cranberries
See recipe card for quantities.
Instructions
Preheat oven to 350 F. Prepare baking sheet lined with silpat or silicone mat, and parchment paper.
In a large bowl, cream butter and sugars using paddle attachment(whisk attachment ok as well. Paddle incorporates air) for 5 minutes total. (In the video, the butter was creamed for 1 minute, then sugars added and creamed for 4 minutes. Either way is fine, don't cream the butter much longer than 5 minutes total as it will break down -about 7 minutes)
Add in eggs and vanilla, blend for 60 seconds.
Add in baking soda, baking powder, salt, and flour. Stir until well mixed, scraping down sides as needed.
Mix in white chocolate and macadamia nuts.
Using a medium cookie scoop (#40, 1.7 oz), scoop dough on prepared cookie sheet approximately 2 inches apart.
Bake for 10 minutes up to 11 minutes. Do not overbake! Remove when lightly browned.
Hint: Cookies may look under baked however they are not.
Substitutions
- Macadamia nuts - macadamia nuts can be left out or substituted for more white chocolate or another great alternative is 1 cup of dried cranberries.
- All purpose flour vs gluten-free King Arthur measure one for one- you can substitute gluten-free flour according to package directions.
Variations
Giving the visitor ideas on how they can change this recipe to better suit their dinner guests, or their cultural cuisine, is a great way to increase the chances they make the recipe
- Dried cranberries - sweeten dried cranberries is a great addition to these cookies.
Equipment (affiliate links)
Baking Sheets: Find Them Here.
Silpat/Silicone Mat: Find Them Here.
Precut Parchment paper: Find Them Here.
Stand Mixer: Find Them Here. Or Newer Version
Favorite Spatulas: Find Them Here.
Square Measuring Dishes: Find Them Here.
Nesting Mixing Bowls: Find Them Here.
Cookie Scoops: Find Set of 3 Sizes Here. Gold Scoop Here.
Measuring Cups: Find Them Here.
Measuring Spoons - Find Them Here.
Kitchen Scale: Find Them Here.
Storage
Keep in an airtight container at room temperature for up to three days.
You can make these up to 72 hours ahead of time. Just wrap the dough and plastic wrap and refrigerate. When ready to use, let sit at room temperature to slightly soften -approximately 30 minutes, then scoop and bake.
Freeze cookie dough: use cookie scoop and place dough balls on a cookie sheet, freeze for one hour. Remove and place in a Ziploc storage bag. Freeze up to three months.
Cooking frozen dough: prepare a baking sheet with a silat or silicone mat covered with parchment paper. Line frozen dough balls 2 inches apart, let's sit to thaw approximately one hour then bake per recipe instructions.
Top tip
Make a full batch or double batch and only cook what you need, freeze the remaining dough balls, then thaw and bake as needed.
Baking Tips
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These are my favorite dishes to serve with White Chocolate Macadamia Nut Cookies:
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White Chocolate Macadamia Nut Cookies
- Total Time: 20
- Yield: 29 1x
Description
Nothing beats fresh baked cookies and these white chocolate macadamia nut cookies are soft with chewy centers. Not only are these white chocolate macadamia nut cookies packed with flavor, they are loaded with white chocolate.
Ingredients
8 Tablespoons Butter, room temperature for 30-60 minutes
1 cup Brown Sugar
½ cup White Sugar
2 Eggs, large, room temperature
2 teaspoons Vanilla Extract
1 teaspoon Baking Soda
¼ teaspoon Baking Powder
½ teaspoon Salt
3 cups All-Purpose Flour
2 cups White Chocolate Chips
1 cup Macadamia Nuts
Instructions
Preheat oven to 350 F. Prepare baking sheet lined with silpat/silicone mat, and parchment paper.
In a large bowl, cream butter and sugars using paddle attachment(whisk ok too) for total of 5 minutes.
Mix in eggs and vanilla until mixed.
Add in baking soda, baking powder, salt, and flour. Stir until well mixed, scraping down sides as needed.
Mix in white chocolate and macadamia nuts.
Using a medium cookie scoop (#40 or approximately 2 Tablespoons rolled into a ball), scoop dough on prepared cookie sheet approximately 2 inches apart.
Bake for 10 minutes up to 11 minutes. Do not overbake! Remove when lightly brown.
Notes
Keep in an airtight container at room temperature for up to three days.
You can make these up to 72 hours ahead of time. Just wrap the dough and plastic wrap and refrigerate. When ready to use, let sit at room temperature to slightly soften -approximately 30 minutes, then scoop and bake.
Freeze cookie dough: use cookie scoop and place dough balls on a cookie sheet, freeze for one hour. Remove and place in a Ziploc storage bag. Freeze up to three months.
Cooking frozen dough: prepare a baking sheet with a silat or silicone mat covered with parchment paper. Line frozen dough balls 2 inches apart, let's sit to thaw approximately one hour then bake per recipe instructions.
- Prep Time: 10
- Cook Time: 10
- Category: Desert
- Method: Bake
Barb N says
These were very good!
Gianne says
Soft and delicious