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The Ultimate Soft and Chewy Bakery-Style White Chocolate Macadamia Nut Cookies

A close-up stack of chewy white chocolate macadamia nut cookies on a white plate.
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Make thick, soft, and chewy white chocolate macadamia nut cookies with a perfect salty-sweet balance.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 large egg yolk, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups white chocolate chips or chunks
  • 1 cup roasted, salted macadamia nuts, roughly chopped

Instructions

  1. In a large bowl, cream the softened butter, brown sugar, and granulated sugar together with an electric mixer until light and fluffy, about 3 minutes.
  2. Beat in the eggs one at a time, then beat in the extra egg yolk and vanilla extract until just combined. Scrape down the sides of the bowl.
  3. In a separate medium bowl, whisk together the flour, baking soda, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just incorporated. Do not overmix.
  5. Fold in the white chocolate chips and chopped macadamia nuts by hand using a spatula.
  6. Cover the dough and chill in the refrigerator for at least 2 hours, or preferably overnight. Chilling helps create thicker cookies.
  7. Preheat your oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
  8. Scoop the chilled dough into balls, about 3 tablespoons each, and place them 2 inches apart on the prepared sheets. For extra thick cookies, press the dough balls slightly inward on the sides.
  9. Bake for 11 to 14 minutes, or until the edges are set and lightly golden brown, but the centers still look slightly underbaked.
  10. Remove the baking sheets from the oven. Let the cookies cool on the sheets for 10 minutes before transferring them to a wire rack to cool completely.

Notes

  • For a richer flavor, substitute half of the butter with browned butter, cooled slightly before creaming with the sugars.
  • If you prefer a slightly flatter cookie, let the dough sit at room temperature for 30 minutes before scooping instead of chilling.
  • Press a few extra white chocolate chips onto the tops of the dough balls before baking for a gourmet look.

Nutrition

Find it online: https://recipesfleet.com/white-chocolate-macadamia-nut-cookies/