Macadamia Nut White Chocolate Cookies
These drop cookies pair buttery macadamia nuts with white chocolate chips in a straightforward dough that bakes up crisp at the edges and chewy in the center. The richness of the nuts and the sweetness of the white chocolate complement each other well. From mixing to cooling, expect about 45 minutes total.
Equipment
- Mixing Bowl
- Baking sheet
- Cooling Rack
- Whisk
- Spatula
- Measuring cups and spoons
Ingredients
- ¾ cup unsalted butter softened
- 1 cup granulated sugar
- 1 cup light brown sugar packed
- 2 teaspoons vanilla extract
- 2 large eggs room temperature
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup macadamia nuts chopped
- 1 cup white chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and light brown sugar until the mixture is light and fluffy. This should take about 5 minutes of beating.
- Add the vanilla extract and eggs, one at a time, mixing well after each addition. The batter should appear creamy and homogenous.
- In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing to prevent tough cookies.
- Fold in the chopped macadamia nuts and white chocolate chips using a spatula, ensuring even distribution throughout the dough.
- Scoop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. Lightly flatten each dough ball with your fingertips to ensure even cooking.
- Bake in the preheated oven for 10-12 minutes, or until the cookies are lightly golden around the edges and still soft in the center. The aroma should be sweet and buttery.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire cooling rack to cool completely.
Notes
- For a deeper flavor, toast the macadamia nuts lightly before adding them to the dough.
- To make the cookies gluten-free, substitute the all-purpose flour with almond flour or a gluten-free blend.
Nutrition
Calories: 262kcalCarbohydrates: 35gProtein: 3gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 32mgSodium: 120mgPotassium: 79mgFiber: 1gSugar: 22gVitamin A: 202IUVitamin C: 0.1mgCalcium: 39mgIron: 1mg
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