Wonderful White Chocolate Macadamia Cookies

White chocolate macadamia cookies are my husband’s absolute favorite. These are soft with the creamy taste from the white chocolate chips. This dough gives these cookies a chewy consistency that juxtaposes the crunchy macadamia nuts.

Related: Sprinkle Cookies

Ingredients

This cookie is made with butter, sugar, brown sugar, vanilla, eggs, baking soda, flour, macadamia nuts, white chocolate

Butter– essential in most cookies. I have used alternate forms of butter and they work just as well as normal butter in this recipe

Sugar– there is less white sugar than brown sugar. This makes sure that the cookies are extra chewy

Vanilla– when adding vanilla I usually just guess and sometimes pour more than needed in. I haven’t ever added too much vanilla to a cookie

Eggs– having two eggs instead of one gives these cookies a chewier texture

Baking soda– baking soda is the rising agent for these

Flour– the structure of the cookies

Macadamia nuts– you have to have macadamia nuts for macadamia nut cookies. These give the best crunch that’s also soft at the same time

White chocolate– chips, or chopped chocolate bars will be great for these cookies

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Directions

Preheat the oven to 350 F. Prep a baking sheet with parchment paper or silicone baking mats.

Cream the butter with the brown sugar and granulated sugar until completely blended and fluffy.

Add the eggs and vanilla. Stir completely.

Add the dry ingredients except chocolate chips and nuts. Stir until combined.

Add in chocolate chips and nuts, stir until combined.

Use a cookie scoop or form dough into balls.

Place on prepared baking sheet.

Bake 12-15 minutes. If you are using baking mats it won’t get as brown as if you use parchment paper. The top should just start turning brown.

Allow the cookies to cool several minutes before transferring to a cooking rack or inhaling immediately.

Related: Chock-Full Of Chocolate Chip Cookies

Tips

• Freeze the dough for 10 minutes to ensure the cookies won’t spread
• Don’t overmix the dough
• Don’t use the measuring cup to scoop the flour, instead spoon the flour into the measuring cup
• Use a cookie scoop to make sure the cookies are all the same size
• Use either parchment paper or silicone baking mats to make sure your cookies don’t stick to the pan
• Completely cool your pan before putting dough onto it to ensure the cookies won’t spread
• Test cook just one cookie if you’re worried about how it will cook
• Use an oven thermometer to make sure your oven is accurate
• If your oven has hot spots, turn your pan halfway through the bake
• Remove the cookies earlier rather than later to make sure they don’t overcook
• Store cookies in an airtight container for up to one week if they last that long