White Chocolate Macadamia Cookie Recipe
User Reviews
4.9
White Chocolate Macadamia Cookie Recipe
Description
The White Chocolate Macadamia Cookie Recipe combines softened butter with granulated and brown sugars for a creamy base. Vanilla extract and eggs lighten the dough before mixing in all-purpose flour, salt, and baking soda. White chocolate chips and dry roasted chopped macadamia nuts are folded through the dough, providing both sweet and nutty flavors alongside contrasting textures. Baking scooped balls of dough at 350°F for 9–11 minutes yields cookies with a soft center and delicate edges. Cooling briefly on the baking sheet before moving to a wire rack helps maintain their shape and texture.
The coarsely chopped macadamias add crunch that offsets the smooth melting of white chocolate chips, delivering a rich mouthfeel. These cookies are pleasant at room temperature and can be stored for up to a week sealed tightly in an airtight container.
For best results, dough can be made ahead and refrigerated up to four days before baking, allowing flavors to meld and making preparation easier.
Ingredients
- 1 cup butter softened (227g, salted
- 3/4 cup granulated sugar (150g)
- 1 cup light brown sugar packed (200g)
- 2 teaspoons vanilla extract
- 2 egg large
- 3 cups all-purpose flour (423g)
- 3/4 teaspoon salt
- 1 teaspoon baking soda
- 12 ounces white chocolate chips
- 1 cup macadamia nuts coarsely chopped, dry roasted
Instructions
- Preheat the oven to 350 degrees F.
- In a large mixing bowl, beat together the butter and the sugars until they are combined. Add in the vanilla and the eggs and beat for another 2-3 minutes, until the mixture is light and creamy.
- Stir the flour, salt, and baking soda into the wet ingredients and mix until they are just incorporated. Add the white chocolate chips and the macadamia nuts into the flour mixture until evenly distributed.
- Scoop the dough out into 1 to 2 tablespoon-sized balls of dough and place them on a cookie sheet lined with parchment paper. Space them about 1 to 2 inches apart.
- Bake the cookies for 9-11 minutes and let them cool for 5 minutes on the sheet before transferring them to a wire rack.
Notes
- Cookie dough keeps well covered in the refrigerator for up to 4 days, so you can make it ahead and bake fresh cookies when desired.
- Store baked cookies in an airtight container at room temperature for up to 7 days to maintain freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36cookies
Amount Per Serving
Calories 204 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 204kcal | 10% |
| Carbohydrates | 24g | 8% |
| Protein | 2g | 4% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 25mg | 8% |
| Sodium | 138mg | 6% |
| Potassium | 65mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 16g | 32% |
| Vitamin A | 174IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 32mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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