Imagine biting into a cookie so irresistibly soft, so decadently rich, that it instantly transports you to dessert paradise. These White Chocolate Macadamia Nut Cookies aren't just another ordinary treat - they're a luxurious experience that combines creamy white chocolate, buttery macadamia nuts, and a perfectly tender crumb that will make your taste buds dance with joy. Whether you're a serious baker or a casual cookie lover, this recipe promises to elevate your homemade dessert game to professional bakery standards!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 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 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup white chocolate chips
- 1 cup macadamia nuts, chopped
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar using an electric mixer. Beat until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time, mixing thoroughly after each addition. Incorporate vanilla extract and mix until well combined.
- In a separate bowl, whisk together all-purpose flour, baking soda, and salt to ensure even distribution of leavening agents.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Gently fold in white chocolate chips and chopped macadamia nuts using a spatula, distributing them evenly throughout the dough.
- Using a cookie scoop or spoon, drop rounded tablespoons of dough onto prepared baking sheets, spacing cookies about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until edges are lightly golden and centers appear slightly soft.
- Remove from oven and let cookies cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
Tips
- Ensure your butter is truly softened but not melted - this creates the perfect cookie texture.
- Don't overmix the dough, as this can lead to tough cookies. Mix just until ingredients are combined.
- Use room temperature eggs for better incorporation and smoother batter.
- For consistent cookie sizes, use a cookie scoop or weigh your dough portions.
- Allow cookies to rest on the baking sheet for 5 minutes after baking to firm up slightly.
- Store cookies in an airtight container with a slice of bread to maintain moisture and softness.
- For extra indulgence, slightly toast the macadamia nuts before adding them to the dough to enhance their flavor.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 30g
Protein: 3g
Fat: 18g
Saturated Fat: 10g
Cholesterol: 45mg
