Thick and Chewy White Chocolate Macadamia Nut Cookies
User Reviews
5
Thick and Chewy White Chocolate Macadamia Nut Cookies
Description
The recipe produces thick, chewy cookies combining the creamy sweetness of white chocolate chips and the rich crunch of macadamia nuts. After creaming butter with brown and granulated sugars until fluffy, eggs and vanilla are blended in for moisture and flavor. Dry ingredients—flour, baking soda, and salt—are incorporated gradually to maintain a tender texture. The white chocolate chips and toasted or raw macadamia nuts are folded into the dough by hand to ensure even distribution. Spoonfuls of dough bake for 10 to 12 minutes at 350°F, enough to develop golden edges while keeping the centers slightly underbaked and soft. Cooling on the baking sheets lets them firm up into thick cookies.
These cookies pair well with a glass of milk or tea and make a rich dessert or treat. Adjust the amount of macadamia nuts to preference, noting they add cost but also a distinctive flavor when toasted.
Toasting the nuts beforehand enhances their nutty taste, adding depth to the overall cookie profile.
Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup butter
- 1 cup brown sugar packed
- 1/2 cup granulated sugar
- 2 teaspoons vanilla
- 2 large egg
- 1 cup white chocolate chips
- 1 cup macadamia nuts toasted if desired
Instructions
- Preheat your oven to 350 °F. Get out two baking sheets and line with parchment paper.
- Whisk together the flour, baking soda, and salt in a medium-sized bowl. Set aside.
- In a bowl attached to a stand mixer with the paddle attachment (or using a hand mixer), cream the butter and sugar until it’s light and fluffy. Beat in the eggs, one at a time, until fully incorporated. Mix in the vanilla.
- Slowly, on low speed, beat in the flour mixture until fully incorporated.
- Once that is done, fold in the white chocolate chips and macadamia nuts by hand.
- Drop by tablespoonful onto the prepared baking sheets. You can use a tablespoon-sized cookie scoop as well.
- Bake in the preheated oven for 10-12 minutes, until golden brown and slightly underdone, checking to make sure that the edges are baked completely and the middle is almost baked through but not quite. Cool on the sheets completely.
- Store in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
Notes
- Customize the amount of macadamia nuts to suit taste and budget.
- Toast the macadamia nuts before adding to enhance their flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 232 kcal
% Daily Value*
| Calories | 232kcal | 12% |
| Carbohydrates | 27g | 9% |
| Protein | 3g | 6% |
| Fat | 13g | 20% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 32mg | 11% |
| Sodium | 204mg | 9% |
| Potassium | 75mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 18g | 36% |
| Vitamin A | 202IU | 4% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 33mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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