Yield: 16 large cookies
The Best White Chocolate Macadamia Nut Cookies
The Best White Chocolate Macadamia Nut Cookies have the perfect balance of chewiness and crunchiness. Salty and sweet, these white chocolate chip cookies are such a treat!
Ingredients
- 1 ½ cups all purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, room temperature
- ½ cup packed light brown sugar
- ⅓ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- ½ cup white chocolate chips
- ½ cup coarsely chopped salted macadamia nuts
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Instructions
- Preheat oven to 325°F. Line two baking sheets with parchment paper or silicone baking mats. Set aside.
- In a medium bowl, whisk together flour, baking soda and salt. Set aside.
- In a stand mixer, beat butter and sugars until light and fluffy. Add egg, vanilla extract, and almond extract.
- Add flour mixture, mixing until completely combined. Stir in white chocolate chips and macadamia nuts until evenly distributed (you can do this by hand or with the stand mixer).
- Roll two heaping tablespoons of dough into a ball. Tear the ball in half and place the torn side down on the cookie sheet. Take the second half and place it on top of the first half (check out the step by step photos in the post to see what your cookie dough should look like) — leaving about two inches for spreading.
- Bake for 12 minutes, or until the edges are very slightly browned. The cookies will not look cooked in the center, but they will finish cooking while cooling on cookie sheet!
- Remove from oven and let cookies rest on baking sheet for 10 minutes. Then transfer to a wire rack to cool completely. Store in an airtight container for up to 7 days.
Notes
Storage:
- Store in an airtight container for up to 5 days. Store with a slice of white bread to keep cookies soft and chewy. Replace slice of bread every few days when it goes stale.
- To freeze the dough, just roll it into balls and freeze them on a clean tray until frozen solid. Place in a freezer bag, and store in your freezer for up to 3 months.
- To freeze the baked cookies, arrange them in single layers in an airtight container, with wax paper or parchment between each layer of cookies. Freeze for up to three months.
Nutrition
Serving: 1 cookie, Calories: 204kcal, Carbohydrates: 24g, Protein: 2g, Fat: 11g, Saturated Fat: 6g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 5g, Trans Fat: 0.2g, Cholesterol: 29mg, Sodium: 83mg, Potassium: 60mg, Fiber: 1g, Sugar: 14g, Vitamin A: 204IU, Vitamin C: 0.1mg, Calcium: 26mg, Iron: 1mg