Soft & Chewy White Chocolate Macadamia Nut Cookies
My all-time favorite cookie! My all-time favorite cookie! Extra soft centers and lightly crisp edges make these macadamia cookies melt-in-your-mouth good. Mix up the easy dough in just 5 minutes. Every bite is rich with salted macadamia nuts and sweet white chocolate chips.
Ingredients
- 1 cup 2 sticks unsalted butter (room temperature)
- 1 cup granulated sugar
- 3/4 cup light brown sugar
- 2 large eggs
- 2 tsp. vanilla extract
- 2-1/2 cups all-purpose flour
- 1 tsp. baking soda
- 1 tsp. kosher salt
- 1 cup white chocolate chips
- 1 cup macadamia nuts coarsely chopped
Instructions
- Preheat oven to 350 degrees F. Line two large baking sheets with parchment paper.
- In a large bowl using an electric mixer, cream butter, granulated sugar and brown sugar on medium speed. Beat in eggs, one at a time. Mix well after each addition, until light and creamy. Beat in vanilla.
- In a separate bowl, whisk flour, baking soda and salt. Add to wet ingredients. Mix on low, until just combined.
- Stir in chocolate chips and macadamia nuts until well combined. Form dough into 1-tablespoon sized balls. Place 4-6 dough balls on the prepared baking sheet, spacing about 2 inches apart.
- Bake for 12-14 minutes. Let cool for 3 minutes, then remove to a wire rack to cool completely.
- Enjoy!
Notes
This dough can be made ahead 1 day in advance of baking.
Store in a resealable plastic container or bag for up to 1 week. Or, freeze for up to 1 month.