White Chocolate Macadamia Nut Cookies
White Chocolate Macadamia Nut Cookies are buttery, rich, and loaded with the sweet creaminess of white chocolate.
Ingredients
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 cup light brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 ¼ cups white chocolate chips
- 1 cup macadamia nuts, finely chopped (roasted or raw)
Instructions
- Preheat the oven to 350°F. Line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and kosher salt. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, cream the unsalted butter, light brown sugar, and granulated sugar on medium speed until the mixture is light and fluffy. This will take 3-5 minutes. Stop to scrape down the sides of the bowl as needed.
- Add the eggs one at a time, mixing well after each addition. Mix in the vanilla extract until fully incorporated.
- Add the dry ingredients to the wet ingredients and mix on low speed until just combined. Avoid overmixing to keep the cookies tender.
- Gently fold in the white chocolate chips and chopped macadamia nuts.
- Using a 2-tablespoon scoop, portion the cookie dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Use the flat bottom of a kitchen glass to slightly flatten each scoop of dough.
- Bake for 9-10 minutes, or until the edges of the cookies just start to turn golden brown. The centers will still appear soft but will set as they cool.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.