White Chocolate Macadamia Nut Cookies
Chewy in the center and crispy on the edges, these cookies are loaded with white chocolate chips and chopped macadamia nuts. You can make them for parties, potlucks, your neighbors, or maybe to satisfy your cookie craving. :) There’s no going wrong with these classic cookies!
Recipe by Maria Litchy
Start to finish: 25 minutes
How Many: 30 cookies
What you’ll need:
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon sea salt
1 cup unsalted butter at cool room temperature
1 cup packed light brown sugar
1 cup granulated sugar
2 large eggs at room temperature
1 tablespoon pure vanilla extract
1 cup white chocolate chips
1 cup roughly chopped macadamia nuts
Flaky sea salt optional
What you’ll do:
1. Preheat oven to 350 degrees F. Line a large baking sheet with or parchment paper and set aside.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3. In the bowl of a stand mixer, cream the butter and sugars together until creamy and smooth, about 1 to 2 minutes, stopping to scrape down the sides of the bowl as necessary.
4. Add the eggs and vanilla extract. Mix until well-combined.
5. With the mixer off, add all of the dry ingredients. Turn the mixer on low and mix until just combined. Be careful not to over mix. Stir in the white chocolate chips and macadamia nuts.
6. Form the cookie dough into balls, using about 2 tablespoons of dough per cookie. Place each ball about 2 inches apart on prepared baking sheet
7. Bake 8 to 12 minutes or until the edges are slightly golden brown. Check early to make sure the cookies don’t overbake. Remove from oven and sprinkle with flaky sea salt. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire cooling rack and cool completely.
Notes: The dough freezes well. Place cookie dough balls on a baking sheet and freeze for 30 minutes, then transfer to a rubber container or gallon ziplock. You can store the dough in the freezer for up to 6 months.
