White Chocolate Macadamia Nut Cookies
User Reviews
5.0
3 reviews
Excellent
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Prep Time
15 mins
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Cook Time
15 mins
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Additional Time
1 d
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Total Time
1 d 28 mins
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Servings
48 cookies
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Course
Baked Goods
White Chocolate Macadamia Nut Cookies
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Sweet, chewy, and filled with crunchy macadamia nuts, these white chocolate macadamia nut cookies are a must for any cookie platter.
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Ingredients
- 2 cups minus 2 tablespoons all-purpose flour
- 1 ⅔ cups bread flour
- 1 ¼ teaspoons baking soda
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons fine sea salt
- 1 ¼ cups unsalted butter
- 1 ¼ cups packed light brown sugar
- 1 cup plus 2 tablespoons granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 ¼ cups white chocolate chips
- 1 cup Macadamia nut pieces
Instructions
- Whisk together flours, baking soda, baking powder and salt in a bowl. Set aside.
- Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Stir in white chocolate chips and macadamia nuts. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
- When ready to bake, let dough sit at room temperature for about 30-40 minutes to make it easier to scoop.
- Preheat oven to 350°F. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
- Use a medium cookie scoop (1.25 to 1.5 tablespoons) to scoop balls of the cookie dough onto the baking sheet at least 2 inches apart. Bake for 11-13 minutes, or until the edges are golden but the centers are still soft. Cool on the baking sheet for 5-10 minutes before transferring to a wire rack to cool completely.
- Repeat with remaining dough or reserve dough, refrigerated, for baking remaining batches the next day.
Notes
- Helpful resources:
- Adapted from The New York Times
- Before you get started, make sure you know how to measure flour correctly so these white chocolate macadamia nut cookies come out perfect every time.
- This recipe also uses brown sugar for some added chewiness. If you’re out of brown sugar, learn how to make a simple brown sugar substitute.
- You can also learn how to soften brown sugar in case yours hardened in the pantry. It’ll save you a trip to the grocery store!
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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