Desserts > Cookies > Drop Cookies > White Chocolate Macadamia Nut Cookies Recipe

Gourmet White Chocolate Macadamia Nut Cookies

Indulge in the rich and buttery flavor of homemade White Chocolate Macadamia Nut Cookies. This recipe delivers perfectly chewy cookies loaded with creamy white chocolate and crunchy macadamia nuts. A delightful treat for any occasion!

Prep Time
20 minutes
Cook Time
10-12 minutes
Servings
About 24 cookies
Ingredients
  • 2 1/4 cups All-purpose flour
  • 1 teaspoon Baking soda
  • 1 teaspoon Salt
  • 1 cup (2 sticks) Unsalted butter, softened
  • 3/4 cup Granulated sugar
  • 3/4 cup Packed brown sugar
  • 2 Large eggs
  • 1 teaspoon Vanilla extract
  • 1 1/2 cups White chocolate chips
  • 1 cup Macadamia nuts, coarsely chopped

Preparation

Begin by preheating your oven to 375°F (190°C). Line baking sheets with parchment paper. This will prevent the cookies from sticking and make cleanup easier.

Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, and salt. Make sure to thoroughly combine these ingredients to ensure even distribution in the cookies.

Creaming Butter and Sugar

In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This step is crucial for achieving a tender cookie. Use an electric mixer for best results.

Adding Eggs and Vanilla

Beat in the eggs one at a time, then stir in the vanilla extract. Ensure each egg is fully incorporated before adding the next. The vanilla enhances the overall flavor profile.

Combining Wet and Dry Ingredients

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can result in tough cookies. Mix until you see no more streaks of flour.

Adding White Chocolate and Macadamia Nuts

Stir in the white chocolate chips and chopped macadamia nuts. Distribute them evenly throughout the dough.

Dropping the Cookies

Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie. This allows room for spreading during baking.

Baking

Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft. Keep a close eye on them to prevent burning.

Cooling

Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This prevents them from breaking apart while still warm.

Nutrition Facts Estimated per 100g of product

Calories: Approximately 500-550 kcal, Carbohydrates: 60-70g, Protein: 5-7g, Fat: 25-35g (Note: These are estimates and can vary based on specific ingredient brands and measurements.)

Other Important Considerations for Nutrition

These cookies are high in sugar and fat. Enjoy in moderation as part of a balanced diet. Consider using a sugar substitute to reduce the sugar content, but be aware that this may affect the texture and flavor.

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FAQ

  • Can I use salted butter instead of unsalted?

    Yes, you can. Omit the 1 teaspoon of salt from the dry ingredients if using salted butter.
  • Can I freeze the cookie dough?

    Yes, you can freeze the cookie dough. Scoop the dough into balls and freeze them on a baking sheet. Once frozen, transfer them to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.
  • Can I use milk chocolate instead of white chocolate?

    Absolutely! Feel free to substitute milk chocolate, dark chocolate, or any other type of chocolate chips you prefer.