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
1/2 cup White Sugar
2 Eggs, large, room temperature
2 teaspoons Vanilla Extract
1 teaspoon Baking Soda
1/4 teaspoon Baking Powder
1/2 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