White Chocolate Macadamia Nut Cookies
User Reviews
5
White Chocolate Macadamia Nut Cookies
Description
The dough is prepared by creaming butter and sugars, then beating in eggs and vanilla for moisture and flavor. Dry ingredients including baking soda, baking powder, salt, and flour are folded in to create a sturdy dough that holds the mix-ins well. White chocolate chips add sweetness and creamy bites, while macadamia nuts bring a rich, slightly crunchy texture. The dough is portioned into balls and spaced apart to prevent spreading too close during baking.
Baked at 350°F for about 10-12 minutes, the cookies develop a delicate golden edge while retaining a soft center. Cooling on the baking sheet before transferring preserves their shape and texture. These cookies store well in an airtight container at room temperature.
This dough freezes well when shaped into balls, allowing for convenient baking later. Thaw dough in the refrigerator or at room temperature before baking, extending baking time slightly if baking from frozen.
Ingredients
- 1 cup butter softened, salted
- 1 cup brown sugar tightly packed
- 1/2 cup granulated sugar
- 2 egg
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 3/4 cups all-purpose flour
- 1 1/2 cups white chocolate chips
- 1/2 cup macadamia nuts coarsely chopped
Instructions
- Preheat oven to 350 degrees Fahrenheit. Lightly grease 2 baking sheets with nonstick cooking spray or line with parchment paper.
- In a large bowl, use a hand mixer or stand mixer to cream together butter, brown sugar, and granulated sugar.
- Add in eggs and vanilla and beat until smooth.
- Stir in baking soda,baking powder, salt, and flour. Mix until it forms a nice dough. Stir in chocolate chips and nuts with a spoon.
- Take 2 tablespoons of dough and use your hands to quickly shape into a dough ball and place on the prepared cookie sheets, 12 cookies per pan. This recipe makes 24 cookies total.
- Bake in the preheated oven for 10-12 minutes, until just kissed with brown. Do not over bake.
- Remove pan from oven and let cookies cool on the pan for 3-5 minutes, then transfer to a wire rack to cool completely. Once cooled store in an airtight container.
Notes
- Cookie dough balls can be frozen on a baking sheet, then transferred to airtight bags for storage up to three months.
- When ready to bake, thaw dough balls while the oven preheats and bake for about 12-15 minutes, adjusting time if dough is still partially frozen.
- Do not overbake; cookies are done when edges are lightly browned but centers are still soft.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 259 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 259kcal | 13% |
| Carbohydrates | 31g | 10% |
| Protein | 3g | 6% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 38mg | 13% |
| Sodium | 174mg | 7% |
| Potassium | 95mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 20g | 40% |
| Vitamin A | 262IU | 5% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 46mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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