White Chocolate Macadamia Nut Cookies
If you're looking for a cookie that balances sweet and salty, this is the one to make. It's a chewy brown sugar cookie base filled with creamy white chocolate chips and crunchy, toasted macadamia nuts. The dough requires chilling, which helps the cookies bake up thick instead of spreading thin.
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Ingredients
- 1 3/4 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon Diamond Crystal kosher salt
- 1/2 cup unsalted butter 1 stick, cold but pliable
- 3/4 cup light brown sugar packed
- 1/3 cup granulated sugar
- 1 large egg
- 1 1/2 teaspoons vanilla extract
- 3/4 cup white chocolate chips
- 3/4 cup chopped macadamia nuts toasted
Instructions
- Toast macadamia nuts at 350F for 5-7 minutes until lightly browned. Cool completely.
- Whisk together flour, baking soda, and salt in a large bowl.
- Beat cold butter until pliable, then mix with both sugars on medium speed until paste forms.
- Add egg and vanilla, beat until just combined.
- Mix in dry ingredients on low speed until barely incorporated.
- Stir in white chocolate chips and toasted macadamia nuts.
- Scoop 1.5 tablespoon portions, roll into balls, place on parchment-lined baking sheet.
- Chill dough balls for 2 hours or overnight.
- Preheat oven to 325F.
- Place chilled dough balls 2 inches apart on parchment-lined baking sheet.
- Bake 10-12 minutes until edges are light golden and centers look slightly underdone.
- Cool on baking sheet 5 minutes, then transfer to wire rack.
Notes
Do not over-cream butter and sugar. Keep butter cool for thicker cookies.
Tried this recipe?Leave a comment below & let me know!