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White Chocolate Macadamia Nut Cookies

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2h30min
Serves 25
Medium
180°C

Ingredients

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	320g all-purpose flour
	100g granulated sugar
	200g dark brown sugar
	125g, roughly chopped macadamia nuts
	170g, room temperature butter
	1, medium eggs
	1 egg yolk
	100g white chocolate
	1 teaspoon pure vanilla extract
	1 teaspoon baking powder
	1 teaspoon baking soda
	1/2 teaspoon salt

White Chocolate Macadamia Nut Cookies

Name: White Chocolate Macadamia Nut Cookies
Yield: 25 Servings
Cuisine: American
Ingredients: all-purpose flour: 320g; granulated sugar: 100g; dark brown sugar: 200g; macadamia nuts: 125g, roughly chopped; butter: 170g, room temperature; eggs: 1, medium; egg yolk: 1; white chocolate: 100g; pure vanilla extract: 1 teaspoon; baking powder: 1 teaspoon; baking soda: 1 teaspoon; salt: 1/2 teaspoon

White chocolate macadamia cookies are an absolute classic! This buttery cookie recipe results in crispy edged, soft and chewy middle cookies, loaded with macadamias and white chocolate.

Cuisine:

Ingredients

320g all-purpose flour
100g granulated sugar
200g dark brown sugar
125g, roughly chopped macadamia nuts
170g, room temperature butter
1, medium eggs
1 egg yolk
100g white chocolate
1 teaspoon pure vanilla extract
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt

Directions

These are the perfect chewy White Chocolate Macadamia Nut Cookies!

Macadamia nuts are quite a creamy and buttery like nut that just goes so well with baking – I do think white chocolate and macadamia together is one of the best combinations on this planet as well. They give a delightful crunch to a cookie, whilst the gooey texture comes from the white chocolate.

The finished cookies had the softest, chewiest centers and perfectly golden brown edges that are just the right amount of crispy.

Steps

1 Done	Preheat oven to 180°C. Line baking sheets with parchment paper or silicone baking mats. Set aside.
2 Done	THE DRY INGREDIENTS Whisk the flour, baking powder, baking soda, and salt together in a large bowl. Set aside.
3 Done	THE LIQUID INGREDIENTS Cream the room temperature butter then beat in the brown sugar and granulated sugar, mixing until light and fluffy. Mix in the egg and vanilla then scrape the bowl down and mix once more. Pour into dry ingredients and mix everything together with a rubber spatula until completely combined. Fold in the white chocolate chips and macadamia nuts.
4 Done	Cover and chill the dough in the refrigerator for at least 2 hours. If chilling for longer than 2 hours, allow to sit at room temperature for at least 20-30 minutes before rolling and baking because the dough will be quite hard.
5 Done	Roll cookie dough into balls, about 1 Tablespoons of dough per cookie, and arrange 10 cm apart on the baking sheets. Sprinkle with flaked salt before baking for a extra kick of flavor. This is especially good if your nuts are unsalted. Bake for 10-12 minutes or until golden and set at edges. The centers will still look soft.
6 Done	Allow to cool on baking sheet and then enjoy!
7 Done	MAKE AHEAD & FREEZING? You can make the cookie dough and chill it in the refrigerator for up to 4 days. Allow to come to room temperature then continue with step 5. Baked cookies freeze well for up to 3 months. Transfer frozen dough balls to a freezer-safe plastic bag, and stash in the freezer for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw.