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!!
Servings: 24 Cookies
Ingredients
- 1 cup unsalted butter 2 sticks, softened
- 1 cup light brown sugar packed
- 2/3 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 cups Ghiradelli White Chocolate Chips or white chocolate chunks, chopped, add more depending on your tastes.
- 1 cup coarsely chopped roasted salted macadamia nuts approx. 4 1/2 ounces
Instructions
- Heat oven to 350°F.
- In a large mixing bowl using a mixer, cream the softened butter, brown sugar and granulated sugar in a mixer, until smooth and fluffy, about 3-4 minutes on medium high.
- Add the eggs and vanilla and mix.
- Stir in flour, baking soda and salt until just incorporated.
- Stir in white baking chips or bar chunks and nuts.
- Using a large or medium cookie scoop, scoop all the cookie dough cookie balls onto a baking sheet and transfer to refrigerator for 30 minutes for thicker cookies, but can also be baked without refrigerating, just won't be as thick, but still yummy! If longer, cover with plastic wrap, so cookie dough doesn't dry out.
- Place cookie dough balls 2 inches apart from each other and bake until bottoms of cookies are light 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
Optional: Add 1 & 1/2 cups dried cranberries for a whole recipe if you want!
large cookie scoop is 1/4 cup - bake 14-16 minutes and preferred! (18 cookies)
medium cookie scoop is 1 1/2 tablespoons - bake 12-14 minutes (24 cookies)
small cookie scoop is 1 tablespoon - bake 9-11 minutes (36 cookies)