Satisfy your sweet tooth with these scrumptious white chocolate chip macadamia nut cookies! Soft, chewy and bursting with flavor, these delicious cookies will tantalize your taste buds and leave you wanting more. Make a batch today and experience first-hand why these cookies are a favorite among people everywhere!
Frequently Asked Questions
Should I toast the macadamia nuts?
Toasting macadamia nuts is an easy way to take your white chocolate chip macadamia nut cookies up a notch. Not only will toasting bring out the depth of flavor in the nuts, it will also add a deep and buttery and flavor to your cookies. To toast the nuts, simply add them to a skillet over medium heat, stirring frequently to prevent burning. If you’d rather use your oven, toast them at 350°F until lightly golden brown. No matter which method you choose, toasting your macadamia nuts will add an extra layer of flavor that your treats won’t be able to resist. Once cooled, roughly chop the nuts with a sharp chef’s knife, or a food processor. Toasting macadamia nuts is optional, but it is definitely recommended.
How do I make my cookies chewy?
For the perfect soft baked white chocolate chip macadamia nut cookie, start by lowering your oven temperature to 325 degrees Fahrenheit. Most recipes call for 350 degrees, but baking at a lower temperature will keep your cookies softer and chewier. The slightly lower baking temperature helps retain moisture, giving you the chewy interior you want. Give it a try and enjoy the sweet rewards!
Should I use melted butter or softened butter for my cookies?
When deciding between using melted butter or softened butter for your cookies it all depends on what your end goal is. For a more cakey cookie, opt for softened butter. For a chewier cookie, melted butter is the way to go.
Pro Tips
- Chill The Cookie Dough
- Chill your cookie dough, for best results pre portion the dough and refrigerate it for at least 30 minutes or overnight to prevent the cookies from spreading too much when baking. Enjoy cookies with irresistible crispy edges and chewy centers!
- Freeze Leftover Cookie Dough
- Don’t let your delicious cookie dough go to waste! Keep it fresh in the freezer for up to 6 months. For an easy solution pre portion the dough, freeze it in a single layer, and store in a freezer safe container. This warm you’ll be able to bake delicious cookies anytime!
- Avoid Over Baking The Cookies
- No one wants a dry, flavorless cookie, so it’s important to pay close attention to baking times. To test for doneness, experts recommend pressing lightly on the cookie’s edges; if they feel firm and the center is slightly soft, then it’s done.
- Store Freshly-Baked Cookies In An Airtight Container, this will help retain moisture and keep them from drying out. This will also keep cookies tasting fresh for up to 3 days. Ensure cookies are completely cooled before storing. When applicable store different flavored cookies separately, over time the flavors will begin to meld together
- Bake Cookies At The Correct Temperature, keeping your oven at the correct temperature is vital; if you bake your cookies too hot, they won’t have the chance to evenly cook on the inside before the outside is overbaked.
Ingredient Spotlight
All Purpose Flour is the backbone of this recipe providing structure to our cookies. Too much flour will leave you with a dry and thick cookie, too little flour and your cookies will spread too thin and will not be able to hold its shape.
Light Brown Sugar, adds a depth of flavor as well as adds a deeper color.
Granulated Sugar results in a crispier cookie with a lighter color.
Baking Soda helps your cookies spread while baking.
Salt is the perfect addition in this recipe, it helps to cut through the sweetness.
Unsalted Butter adds richness to the cookie dough as well as adding structure and creating the perfect chewy texture.
Pure Vanilla Extract enhances all the other flavors in this recipe.
Eggs are a key ingredient in many baking recipes, eggs provide color and flavor as well as structure to baked goods.
White Chocolate Chips are creamy with hints of vanilla which adds another layer of flavor and texture to the cookies.
Macadamia Nuts add a buttery flavor as well as a crunchy texture, roasting the nuts before adding them to the cookie dough enhances the flavor of them.
White Chocolate Chip Macadamia Nut Cookies
Equipment
- Electric mixer
- Measuring Cups
- Measuring Spoons
- mixing bowl
- Cookie Scoop
- Baking Sheet
- Fine Mesh Sieve
Ingredients
- 1 Cup All purpose flour 130g
- ½ Tsp Baking soda 3g
- ½ Tsp Salt 2g
- ½ Cup Unsalted butter 100g
- ¾ Cup Light brown sugar 136g
- ¼ Cup Granulated Sugar 51g
- 1 Egg 48g
- 1 Tsp Vanilla extract
- ½ Cup White Chocolate Chips 100g
- ½ Cup Macadamia Nuts 80g
Instructions
- Preheat oven to 350 °F
- Spread macadamia nuts onto a baking sheet lined with parchment paper
- Toast the macadamia nuts in the oven for approximately 10 minutes
- Remove from oven and let cool completely
- Once macadamia nuts are completely cool roughly chop them into bite size pieces
- Melt butter in a medium sauce pan over low heat, set aside to cool
- In a mixing bowl combine melted butter, brown sugar, and granulated sugar and blend until completely smooth
- Add egg into the mixture and blend until completely incorporated
- Sift flour, baking soda and salt together
- Add dry mixture into wet ingredients, mix just until incorporated
- Using a rubber spatula gently fold in chopped macadamia nuts and white chocolate chips
- Using a cookie scoop portion dough onto a baking sheet lined with parchment paper
- Cover lightly with plastic wrap, refrigerate cookie dough for 30 minutes or overnight
- Remove cookie dough from the refrigerator and let it sit at room temperature for approximately five minutes
- Bake cookies at 350 °F for 10 to 12 minutes
- Remove cookies from oven, allow to cool on baking sheet for at least 5 minutes
- Transfer cookies to a cooling rack to finish cooling
Notes
- Refrigerating the cookie dough before baking prevents the cookies from spreading too much when baked
- Before baking let cookie dough sit out at room temperature for a few minutes but not too long or this will defeat the purpose of cooling the dough
- Once the flour is added to the dough be careful not to over mix
- Toasting the macadamia nuts is optional however it adds so much flavor to these cookies
- Sifting the dry ingredients before adding them to the cookie dough prevents clumps of flour in your dough
