WHITE CHOCOLATE MACADAMIA NUT COOKIES YOU NEED TO MAKE!
THESE SOFT & CHEWY COOKIES WILL MAKE YOU FEEL LIKE YOU’VE JUST WALKED OUT OF A BAKERY.
White chocolate macadamia nut cookies have to be my all-time favorite cookies. But for some reason growing up, we never even made them at home.
It wasn’t until that small coffee shop inside the Sears store that I worked in, that I was introduced to the most amazing white chocolate macadamia nut cookies.
That small little shop served the most basic of foods yet at the same time had these little gems for sale.
So once I moved on from that job, I knew I had to find a way to eat cookies that amazing again.
Like with all recipe development, trial and error were definitely on the menu. But I won’t pretend that I suffered too much sampling my “failed” attempts.
There is nothing like the smell of homemade cookies coming from your own oven. What also great is being able to prepare a recipe in 10 easy minutes and pop them into the oven to bake.
If your craving just a few cookies for dessert, then you can easily cut this recipe in half.
You will need the following ingredients
- All purpose flour
- Brown sugar
- White sugar
- White chocolate chips
- Macadamia nuts
- Baking powder
- Baking soda
These cookies are super quick to prepare so start off by pre-heating your oven to 350°F on the Bake setting so that you can pop them straight in when the dough is ready.
In a large bowl just whisk together your melted butter, white and brown sugar, eggs, and vanilla essence. Just whisk until combined. I like to let me butter slightly cool before dumping it in.
In a separate, smaller bowl, sieve together your flour, baking powder, and baking soda, and salt.
Then you are just going to add these dry ingredients into your bowl of wet ingredients. Give them a gently mix until fully combined.
And were almost done, just add in your white chocolate chips and macadamia nuts and give them a quick mix with your wooden spoon.
Feel free to play with the white chocolate chip and nut ratio to your personal preference. We are talking 450 grams (15.87 oz) so if you want to split that 50/50 that’s fine but it can also be a different ratio based on what you have at home or prefer.
All that’s left is to scoop out your dough and place them on your lined cookie sheet. Slightly press down on each ball of dough once they are on the baking sheet.
I love to use a cookie scoop to make even size cookies.
These babies will bake for about 9 minutes. I like to turn on my oven light at around 7 minutes and see how they are coming along.
Your cookies will look slightly undercooked when they come out of the oven but will harden some as they reach room temperature.
If you like a harder texture, then keep them in for a couple more minutes but I suggest no more than that as they too will harden. We want cookies as a final result, not hockey pucks
This will be the hardest part of this recipe, resisting the urge to let them bake longer than they need.
When we bake these cookies at home, I like to bake one tray a little longer, that way I have both kinds on hand, soft and chewy, and slightly firmer cookies.
You can use the cookie recipe as a base and swap out the white chocolate chips for regular semi-sweet (or your preference). The nuts can easily be substituted for another kind as well.
So give these bad boys and try and let me know how you like them.
And if you enjoyed this white chocolate macadamia nut cookie recipe, then give these delicious muffins a go!
DELICIOUS DOUBLE CHOCOLATE ESPRESSO ZUCCHINI MUFFINS YOU NEED TO TRY THIS SUMMER!
Dutch is the author of Vanilla Nomad, Monday’s Not Coming, and Let Me Hear a Rhyme. A professional chef by day, and novelist by night. She received her bachelor of arts in film from Kingsborough Community College and her master of cooking from the New School. A Brooklyn native; she is a lover of naps, cookie dough, and beaches. Currently residing in the borough she loves, most likely multitasking. You can visit her online at https://vanillanomad.com