White Chocolate Macadamia Nut Cookies
User Reviews
4.4
White Chocolate Macadamia Nut Cookies
Description
These cookies combine all-purpose flour, baking soda, and salt with a rich mix of softened butter, granulated and brown sugar. Vanilla and eggs are incorporated to create a smooth, fluffy dough. White chocolate chips and roasted macadamia nuts are folded in, offering sweet and nutty bursts within each cookie.
Baked at 350 degrees Fahrenheit, the cookies are removed when the bottoms turn golden brown, though the tops may look slightly doughy. Leaving them on the cookie sheet for five minutes continues the cooking gently, producing a soft center with firm edges. For thicker cookies, chilling the dough before baking is recommended.
The cookies can be stored at room temperature in an airtight container for up to five days or frozen for months. Adding a slice of bread to the storage container can help maintain moisture and chewiness. Flash freezing dough balls allows for convenient baking later with slight adjustments in baking time.
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup butter softened
- ¾ cup sugar granulated white
- ¾ cup brown sugar packed
- 1 ¼ teaspoons vanilla
- 2 egg
- 1 ½ cup white chocolate chips
- 1 cup macadamia nuts chopped, roasted
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Mix flour, baking soda and salt in medium bowl and set aside. Mix butter with sugars in a different bowl. Add vanilla and eggs and mix until smooth and fluffy.
- Add flour mixture to wet ingredients and mix to combine. Then add chips and nuts and mix until combined.
- Drop onto greased cookie sheets and bake 10-12 minutes or until bottoms are golden brown. The tops might still look doughy but they will cook as they sit on the cookie sheet. Let sit on cookie sheets for 5 minutes then remove to wire rack and let cool.
Notes
- Store cooled cookies in an airtight container at room temperature up to 5 days; best within 1-2 days.
- Adding a slice of bread to the storage container helps keep cookies soft by absorbing excess moisture.
- Cookies can be frozen up to 2-3 months; thaw at room temperature or warm briefly in a microwave.
- Dough balls can be flash frozen on a sheet pan before transfer to container; bake with 1-3 minutes added to cooking time when frozen.
- For thicker cookies, chill dough for 2 hours before baking to promote taller cookies.
- Measure flour by stirring it, spooning into measuring cup, and leveling with a knife for accuracy.
- Do not use melted butter; it should be softened but hold shape for proper texture.
- Press extra white chocolate chips on top before baking for a finishing bakery look.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36Serving
Amount Per Serving
Calories 260 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 260kcal | 13% |
| Carbohydrates | 31g | 10% |
| Protein | 3g | 6% |
| Fat | 13g | 20% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 25mg | 8% |
| Sodium | 160mg | 7% |
| Potassium | 84mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
| Vitamin A | 180IU | 4% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 35mg | 4% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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