This recipe makes approximately 3 dozen cookies, but the yield may vary depending on the size of the cookies you make. Store any leftover cookies in an airtight container to maintain their freshness. They make a wonderful treat for dessert or a delightful addition to your cookie jar for anytime indulgence. Enjoy!
Macadamia & White Chocolate Cookie
Macadamia Nuts, roughly chopped
Unsalted Butter, Softened
Granulated White Sugar
Light Brown Sugar
White Chocolate Chips
Step 1: Preheat the oven: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
Step 2: Cream the butter and sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and light brown sugar until light and fluffy.
Step 3: Add the eggs and vanilla: Beat in the eggs, one at a time, until well incorporated. Stir in the vanilla extract.
Step 4: Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Step 5: Incorporate dry ingredients: Gradually add the dry ingredients to the butter mixture, mixing until just combined. Be careful not to overmix the dough.
Step 6: Add white chocolate chips and macadamia nuts: Gently fold in the white chocolate chips and chopped macadamia nuts into the cookie dough, distributing them evenly.
Step 7: Shape the cookies: Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them a few inches apart. You can flatten them slightly with the back of the spoon if desired.
Step 8: Bake the cookies: Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges are golden brown. The centers may still appear slightly soft, but they will firm up as the cookies cool.
Step 9: Cool and serve: Remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.