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Per serving
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- 1
Heat the oven and prep
Heat your oven to 350F and line two baking sheets with parchment paper. Make sure your butter is properly softened so it gives easily when pressed but still holds its shape. Roughly chop the macadamia nuts and set them aside with the white chocolate chips.
- 2
Cream the butter and sugars
In a large bowl, beat the softened butter with the granulated sugar and brown sugar until the mixture is light, fluffy, and noticeably paler, about 2 to 3 minutes. This whips air into the dough and gives the cookies a tender lift, so don't rush it.
- 3
Add the eggs and vanilla
Beat in the eggs one at a time, then add the vanilla, mixing just until each is combined and the batter looks smooth and creamy.
- 4
Whisk the dry ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. Whisking first spreads the leavener evenly so every cookie rises the same way.
- 5
Combine wet and dry
Add the dry ingredients to the wet and mix on low just until no streaks of flour remain. Stop as soon as it comes together. Overmixing develops gluten and makes cookies tough instead of tender.
- 6
Fold in the white chocolate and nuts
Fold in the white chocolate chips and chopped macadamia nuts by hand with a spatula so they stay whole and get spread evenly through the dough.
- 7
Scoop and bake
Scoop rounded tablespoons of dough about 2 inches apart onto the lined sheets. Bake for 9 to 11 minutes, until the edges are set and lightly golden but the centers still look slightly soft and underbaked.
- 8
Cool on the sheet
Let the cookies rest on the hot baking sheet for 5 minutes before moving them to a rack. They finish setting as they cool, which is how you get that chewy middle. Pull them off too soon and they'll fall apart.
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White Chocolate Macadamia Nut Cookies
Created by: SugarAndButter
Ingredients
- 1 cup unsalted butter
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 2 eggs
- 2 tsp vanilla extract
- 2 1/4 cup all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 cup white chocolate chips
- 1 cup macadamia nuts
Instructions
- Heat the oven and prepHeat your oven to 350F and line two baking sheets with parchment paper. Make sure your butter is properly softened so it gives easily when pressed but still holds its shape. Roughly chop the macadamia nuts and set them aside with the white chocolate chips.
- Cream the butter and sugarsIn a large bowl, beat the softened butter with the granulated sugar and brown sugar until the mixture is light, fluffy, and noticeably paler, about 2 to 3 minutes. This whips air into the dough and gives the cookies a tender lift, so don't rush it.
- Add the eggs and vanillaBeat in the eggs one at a time, then add the vanilla, mixing just until each is combined and the batter looks smooth and creamy.
- Whisk the dry ingredientsIn a separate bowl, whisk together the flour, baking soda, and salt. Whisking first spreads the leavener evenly so every cookie rises the same way.
- Combine wet and dryAdd the dry ingredients to the wet and mix on low just until no streaks of flour remain. Stop as soon as it comes together. Overmixing develops gluten and makes cookies tough instead of tender.
- Fold in the white chocolate and nutsFold in the white chocolate chips and chopped macadamia nuts by hand with a spatula so they stay whole and get spread evenly through the dough.
- Scoop and bakeScoop rounded tablespoons of dough about 2 inches apart onto the lined sheets. Bake for 9 to 11 minutes, until the edges are set and lightly golden but the centers still look slightly soft and underbaked.
- Cool on the sheetLet the cookies rest on the hot baking sheet for 5 minutes before moving them to a rack. They finish setting as they cool, which is how you get that chewy middle. Pull them off too soon and they'll fall apart.