White Chocolate Macadamia Nut Cookies
White chocolate macadamia nut cookies!
Yum, right? These are definitely one of my top three cookie flavors. Macadamia nuts are pricey but they are well-worth splurging on if you want to make these cookies at home.
One extra step that makes any cookie dough even better is to let the dough rest in the fridge overnight. I know it sounds crazy but letting the dough rest allows the flavors to become more pronounced. It allows the flour to be hydrated by the wet ingredients. The texture of your cookie will be better. This step is a total game-changer.
That being said, sometimes you just need a cookie as soon as possible. So you can definitely make these to consume immediately. Being in need of an urgent cookie is why I always keep cookie dough balls in the freezer. Don’t bake all of your cookies in one shot, let the dough rest and then pop some portioned balls into a zip-top bag. I like to write the oven temperature and bake time on the bag too. When a cookie emergency strikes, pop a ball on a cookie sheet and your craving will be satisfied.
White Chocolate Macadamia Nut Cookies
Ingredients:
1/2 cup unsalted butter, room temperature
3/4 cup light brown sugar
3/4 cup granulated sugar
2 large eggs
1 tbsp vanilla extract
2 cups all-purpose flour
1 teaspoon salt
1/4 teaspoon baking powder
1 1/2 cup macadamia nuts, coarsely chopped (roasted or unroasted)
1 1/2 cups white chocolate chips
Directions:
Preheat your oven to 350 degrees and line two baking trays with parchment paper or silicone mats.
In the bowl of a stand-mixer with the paddle attachment, add the butter and sugars. You can also use a handheld mixer or make these by hand. Beat on medium speed until the mixture is pale and fluffy. Scrape down the sides of the bowl. With your mixer on low speed, add eggs one at a time (making sure they are fully incorporated after each one) and vanilla.
Sift together flour, salt, and baking powder. With your mixer on low speed, add the dry ingredients. When there are still some dry patches in the bowl, add the macadamia nuts and white chocolate chips. Mix until the dough is just combined.
Using a cookie scoop, portion the dough into balls and place on a cookie sheet with at least an inch between each ball. The ones pictured are quite big so I kept 2 inches between each cookie.
Place in the oven and bake for 10-15 minutes for a regular size cookie. The ones pictured took closer to 18-20 minutes. Halfway through the baking time, rotate the pans from front to back and top to bottom in the oven. The cookies will be lightly golden brown around the edges when baked.
Enjoy!
Look at that fudgey interior!