Best-Ever White Chocolate Macadamia Nut Cookies
These cookies are thick, soft, and buttery and chewy, exactly what you want right? They're not too sweet, but it's heaven when you get that taste of sweet white chocolate and a bit of salty macadamia nuts. Simply awesome!! Double recipe for holidays!
Servings: 13 Jumbo Cookies
Calories: 319kcal
Ingredients
- ½ cup unsalted butter 1 stick, room temp or cool
- ¼ cup light brown sugar packed
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour make sure to measure flour correctly
- 1 teaspoon baking soda
- ½ teaspoon salt or can add sea salt on top after baking
- 1 cup Ghiradelli White Chocolate Chips or white chocolate chunks, chopped, add more depending on your tastes.
- ½ cup coarsely chopped roasted salted macadamia nuts
Instructions
- Heat oven to 350°F.
- In a large mixing bowl using a mixer, cream the butter and sugars until light and fluffy.
- Add the egg and vanilla and mix until incorporated.
- Stir in flour, baking soda and salt gradually until just incorporated.
- Mix in white baking chips or bar chunks and nuts.
- Using a large or medium cookie scoop, scoop cookie dough balls onto baking sheet. These cookies are thick, but if you want super thick, scoop cookie dough balls and place in fridge for 15-30 minutes and bake until slightly golden brown.
- Best to use parchment paper and use light colored aluminum ungreased baking sheets for even baking. Place cookie dough balls 2 inches apart from each other and bake until bottoms of cookies are slightly golden brown. See cookie baking times in notes. Cookies may seem soft and underdone, but they will set upon cooling for chewy cookie texture.
- Cool 5-10 minutes; remove from cookie sheet to wire rack.
- Cookies stay fresh when kept in a sealed container at room temperature for 3 - 4 days, or can be frozen for up to two months.
Notes
Cookie Sizes
- large cookie scoop is 1/4 cup - bake 12-14 minutes and preferred! (12 cookies)
- medium cookie scoop is approx 2 tablespoons - bake 10-12 minutes (16 cookies)
- small cookie scoop is 1 tablespoon - bake 8-10 minutes (24 cookies)
Nutrition
Calories: 319kcal | Carbohydrates: 39g | Protein: 3g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 166mg | Potassium: 100mg | Fiber: 1g | Sugar: 26g | Vitamin A: 261IU | Vitamin C: 1mg | Calcium: 49mg | Iron: 1mg