So when it comes to cookies I typically gravitate towards chocolate chip. Always. #teamchocolatechipcookie for life baby! But, that was until I gave these cookies a go and damn….they’re pretty awesome, and I didn’t even miss the semi sweet chocolate. This recipe for White Chocolate Macadamia Nut Cookies is completely approachable and the dough bakes up like a dream. Say hello to some of the softest, chewiest and most flavorful cookies eveeerrrr.
My husband loves white chocolate macadamia nut cookies so I can confirm that they’ve been taste tested and approved by a white-chocolate-macadamia-nut-cookie expert, and one non white-chocolate-macadamia-nut-cookie expert (me) and we both gave them rave reviews.
The dough bakes up into what is possibly the softest cookie ever. Like melt in your mouth soft. You can’t beat that texture. And the sugary, buttery delicious flavor. For the white chocolate part of these cookies I used a combination of white chocolate morsels AND chunks from a white chocolate bar. One thing is that the white chocolate does not melt like regular semi sweet or milk chocolate so that’s just an F.Y.I for you.
- 1 cup 2 sticks unsalted butter (softened to room temperature)
- 1 cup dark brown sugar packed
- 1/2 cup sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 2 and 3/4 cup all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups white chocolate chunks or morsels divided, reserve 1/2 cup for tops of cookies
- 1 cup macadamia nuts chopped
- In a large bowl combine the butter, dark brown sugar & white sugar and beat on medium speed (using a handheld mixer) for about 2 to 3 minutes until combined and fluffy. Scrape down the sides of the bowl as needed. Add in the eggs and vanilla & almond extract, continue mixing to combine. Slowly add in the flour, baking soda and salt, mixing on low speed just until the ingredients are fully combined and the cookie dough forms. Fold in white chocolate chips and macadamia nuts.
- Scoop the dough into balls (about 1.5 to 2 tablespoons in size) and place them on a baking sheet. Cover them in plastic wrap and place them in the refrigerator to chill for about 1 to 2 hours or up to overnight.
- When ready to bake the cookies preheat your oven to 350 degrees. Line a baking sheet with parchment paper. Place cookie dough balls on baking sheet, giving them about 1 to 2 inches space in between each cookie. Bake for 10 to 12 minutes, if you want a softer, chewier cookie bake closer to 10 minutes, if you like your cookies a little crisper, the 12 minute mark is for you. Allow cookies to cool for a few minutes before transferring then to a wire rack to cool completely.