The Best White Chocolate Chip Cookies
User Reviews
4.9
The Best White Chocolate Chip Cookies
Description
The Best White Chocolate Chip Cookies recipe uses a classic cookie dough base creamed until fluffy, combining butter with sugars and eggs for a tender but rich crumb. Flavor extracts of vanilla and almond generate a subtle aromatic depth. The flour mixture includes salt and baking soda to ensure proper rise and balance sweetness.
White chocolate chips fold in for sweet, creamy pockets throughout, contrasted by chopped roasted macadamia nuts that introduce a crunchy texture and buttery flavor. The dough is portioned into walnut-sized balls which are slightly flattened before baking. Baking at 350°F on parchment paper for about 10 minutes yields cookies with golden bottoms and soft, slightly underbaked centers that firm up as they cool for a chewy bite.
These cookies offer a gentle sweetness and nutty richness, suitable for sharing or pairing with tea or coffee. They store well once cooled, keeping their texture.
Ingredients
- 3 cups all-purpose flour
- ¾ cup granulated sugar
- 1 cup light brown sugar packed
- ¾ cup butter just softened to room temp (not melty, unsalted
- 2 whole egg large
- 1 TB vanilla extract
- ½ tsp almond extract
- 1 tsp table salt
- ½ tsp baking soda
- 12 ounces white chocolate chips real
- ½ cup macadamia nuts chopped, roasted
Instructions
- Preheat oven to 350F, with rack on lower middle position. Line baking sheet with parchment paper.
- In bowl of stand mixer using paddle attachment, cream together butter and sugar until smooth and fluffy, about 3-4 minutes on medium high. Add eggs 1 at a time and blend just until incorporated. Add vanilla and almond extracts, mixing just until incorporated.
- In a separate bowl, whisk together the flour, salt, and baking soda. Gently combine together the flour mixture with the butter/sugar mixture until fully mixed.
- Fold in white chocolate chips and macadamia nuts, until evenly mixed in.
- Make walnut sized balls and flatten a bit (these cookies do not flatten too much during baking.)
- Bake for 10 minutes, or just until bottoms of cookies are light golden brown. Cookies may seem soft and underdone, but they will set upon cooling.
- Cool 5 minutes on baking sheet and use flat spatula to transfer them onto cooling rack.
Notes
- If you liked these cookies, consider rating the recipe to share your feedback.
Nutrition Information
Show DetailsNutrition Facts
Serving: 48Serving
Amount Per Serving
Calories 79 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 79kcal | 4% |
| Carbohydrates | 14g | 5% |
| Protein | 2g | 4% |
| Fat | 2g | 3% |
| Saturated Fat | 0.4g | 2% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 13mg | 1% |
| Potassium | 29mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Calcium | 11mg | 1% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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