Deliciously Chewy White Chocolate Macadamia Nut Cookies
This quintessential recipe for soft, chewy White Chocolate Macadamia Nut Cookies will have you swooning!
With the use of dark brown sugar and an extra splash of vanilla, these macadamia nut cookies are bursting with a rich caramel flavor that you and your loved ones will adore!
Why You Must Make These Cookies
- These cookies taste just like the best ones you find in bakeries; the difference is you can enjoy them straight from your oven!
- Every bite is out of this world delicious!
- They are incredibly easy to whip up in no time!
Expert Tips for Perfect Cookies
During a recent trip across the Midwest for my high school reunion, these cookies were a major hit! Everyone was curious about how they were made—questions like, “Did you bake these?” and “Is there butter in them?” were peppered throughout the evening. Even those who usually avoid sweets couldn’t resist giving them a try! Here are some expert tips to ensure your cookies turn out perfectly chewy:
- PRO Tip: To maintain that delightful chewiness, skip the mixer for incorporating the flour. Using a wooden spoon will blend the ingredients gently without adding unnecessary air.
- Make sure to use room temperature butter and eggs. This helps the wet and dry ingredients blend seamlessly.
- Keep an eye on your cookies while they bake. When the edges have a light golden brown color but the centers still look slightly underdone, it’s time to take them out! The residual heat will finish the baking process.
- PRO Tip: Recipes featuring brown sugar are your best bet! Dark brown sugar is even better; the added molasses keeps everything moist. Feel free to add an extra egg yolk to enhance moisture further.
- For a decadent touch, chop up Ghirardelli white chocolate bars instead of using chips. However, white chocolate chips work just as well!
Ingredients
- 2 ½ cups all-purpose flour
- ½ teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 sticks (16 tablespoons) butter, at room temperature
- ½ cup granulated sugar
- 1 cup dark brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 8 ounces white chocolate, coarsely chopped
- 1 cup macadamia nuts, chopped
Instructions
- Preheat your oven to 350ºF (175ºC) and line a baking sheet with parchment paper.
- In a bowl, whisk together the flour, salt, baking powder, and baking soda. Set this mixture aside for later.
- In a mixer, cream together the butter, granulated sugar, and dark brown sugar until smooth. Add the eggs and vanilla, mixing until well combined.
- Gently fold the dry flour mixture into the butter mixture, stirring until everything is thoroughly combined.
- Stir in the chopped white chocolate and macadamia nuts until evenly distributed in the dough.
- Scoop out generous tablespoons of dough onto the prepared baking sheet, ensuring there’s about 2 inches of space between each cookie.
- Bake in your preheated oven for 8 to 10 minutes, or until the edges are lightly browned. Slightly under-baking will give you that desired chewy texture.
- Remove the cookies from the oven and let them cool for a couple of minutes before transferring them to a wire rack to cool completely.
Frequently Asked Questions
Absolutely! Allow the cookies to cool completely on a wire rack, then store them in a gallon-sized freezer-safe Ziploc bag or an airtight container. Arrange them flat in the freezer, layering them carefully to avoid breakage.
The cookies can be kept in an airtight container at room temperature for up to 5 days. Beyond that, they can be frozen for up to 3 months as previously mentioned.
Yes! While macadamia nuts are traditional in this recipe, feel free to substitute with chopped walnuts, pecans, or even almonds for a different flavor and texture.
If you don’t have dark brown sugar, light brown sugar can suffice. To approximate the flavor, consider adding a spoonful of molasses to your mix.
Certainly! You can use a 1:1 gluten-free all-purpose flour mix as a substitute for regular flour in this recipe.
