White Chocolate Macadamia Nut Cookies
Thick, chewy white chocolate macadamia nut cookies baked low and slow for soft centers with golden, crispy edges. Bakery-sized cookies loaded with buttery macadamias and creamy white chocolate chunks.
YIELD
24 servingsPREP
15 minCOOK
30 minREADY
60 minIf you’ve ever stood at a bakery counter staring at those giant white chocolate macadamia cookies and thought “I could make these at home," well, now you can. And yours will be better.
Baked low and slow, these cookies come out with golden edges that shatter just slightly and soft, chewy centers that practically melt.
The generous amount of macadamia nuts brings a rich, buttery crunch, while chunks of white chocolate go all gooey and pooled throughout.
Using a quarter-cup measure to portion the dough gives you big, bakery-worthy rounds every single time.
Kitchen Tips
- Use room temperature eggs and softened butter. Cold ingredients lead to uneven mixing and dense cookies.
- A lower oven temperature is the secret to that soft center with crisp edges. Don’t crank up the heat trying to speed things along.
- Let cookies cool on the baking sheet for a few minutes before moving them. They’re fragile when hot but firm up quickly.
- Roughly chop the macadamias instead of leaving them whole so you get nutty flavor in every bite.
Ingredients
Directions
Sift flour, soda, salt and set aside.
Beat butter until creamy at low speed with mixer.
Gradually add sugars and beat until light and fluffy.
Add eggs, one at a time, beating well Add vanilla. Use a ¼ cup measuring cup to form cookies. Pack dough into cup so it is even. Drop on baking sheets leaving 3 inches between cookies. Flatten dough slightly. Bake on center rack of preheated 300 degree oven for 20 to 25 minutes or until light brown or edges but slightly, soft in center. Cool 3 to 5 minutes in pan and then transfer to wire racks to cool. 2 dozen.
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