The ultimate white chocolate macadamia nut cookies... baked to soft and chewy perfection!
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4.69 from 22 votes

White Chocolate Macadamia Nut Cookies

The ultimate white chocolate macadamia nut cookies... baked to soft and chewy perfection!
Prep Time1 hr 10 mins
Cook Time8 mins
Total Time1 hr 18 mins
Course: Dessert
Servings: 36 cookies
Author: The Chunky Chef

Ingredients

  • 2 cups + 2 tablespoons all-purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup butter softened (1 1/2 sticks)
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 1 egg at room temperature
  • 1 egg yolk at room temperature
  • 2 tsp vanilla extract
  • 3/4 cup white chocolate chips
  • 3/4 cup chopped macadamia nuts

Instructions

  • In a medium bowl, mix together the flour, baking soda and salt (I use a whisk), and set aside.
  • Cream the butter and sugars together with a mixer (stand or hand-held). Add the egg, egg yolk, and vanilla and mix well until just combined.
  • Add the flour mixture in batches, mixing to combine in between each batch, until all the flour is incorporated.
  • Stir in the white chocolate chips and macadamia nuts.
  • Cover the bowl with plastic wrap and chill dough for about an hour.
  • Preheat oven to 325 degrees. Roll dough into 1 inch balls and place on a parchment paper lined baking sheet.
  • Press a few more white chocolate chips and macadamia nut pieces onto the tops for extra flavor and presentation. Bake for 8-10 minutes or until edges just ever so slightly browned. The centers of the cookies will look very soft and a little puffy. Let the cookies cool on the baking sheet for a few seconds, then transfer to a wire cooling rack.

Notes

** if you use salted butter, omit the 1/4 tsp of salt from the recipe.
** dough should be kept cold between batches.
** dough can be chilled for up to 5 days.