Imagine biting into a cookie so decadent, so perfectly balanced, that it instantly transports you to dessert paradise. Paul's White Chocolate and Macadamia Cookies are not just another sweet treat – they're a culinary experience that combines the rich, creamy smoothness of white chocolate with the buttery, crunchy elegance of macadamia nuts. Whether you're a baking enthusiast or a cookie lover looking for your next obsession, this recipe promises to deliver a mouthwatering sensation that will have everyone begging for more.
Prep Time: 15 mins
Cook Time: 12 mins
Total Time: 27 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup white chocolate chips
- 1 cup macadamia nuts, chopped
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, cream together the softened unsalted butter, brown sugar, and granulated sugar using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add the eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract until well combined.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to ensure even distribution of the leavening agents.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Fold in the white chocolate chips and chopped macadamia nuts using a spatula, distributing them evenly throughout the dough.
- Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers are set but still soft.
- Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
Tips
- Ingredient Temperature Matters: Ensure your butter is truly softened but not melted, and use room temperature eggs for the most consistent texture.
- Don't Overmix: When combining wet and dry ingredients, mix just until incorporated. Overmixing can lead to tough, dense cookies.
- Uniform Cookie Size: Use a cookie scoop for consistent sizing, which helps ensure even baking and a professional look.
- Nut Preparation: Lightly toast the macadamia nuts before chopping to enhance their natural flavor and add depth to the cookies.
- Cooling is Crucial: Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. This helps them set and prevents breaking.
- Storage Tip: To maintain freshness, store cookies in an airtight container with a slice of bread, which helps keep them soft and prevents them from drying out.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 24g
Protein: 3g
Fat: 14g
Saturated Fat: 8g
Cholesterol: 35mg
