White Chocolate Macadamia Nut Cookies
Indulge in these chewy, buttery cookies loaded with sweet white chocolate and crunchy macadamia nuts, perfect for any occasion.
Equipment
- Electric Mixer
- Mixing bowls
- Baking Sheets
- Cooling Rack
Ingredients
Cookie Dough
- 1 cup butter softened
- 3/4 cup light brown sugar
- 1/2 cup white sugar
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup macadamia nuts coarsely chopped
- 1 cup white chocolate finely chopped
Instructions
- Preheat your oven to 350°F (175°C) to ensure even baking.
- In a large mixing bowl, cream together the softened butter, light brown sugar, and white sugar using an electric mixer until the mixture is light and fluffy, about 3 to 5 minutes.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and almond extract until fully incorporated.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined. Avoid overmixing to prevent tough cookies.
- Fold in the coarsely chopped macadamia nuts and finely chopped white chocolate until evenly distributed throughout the dough.
- Using a spoon or cookie scoop, drop rounded tablespoons of dough onto ungreased baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake in the preheated oven for approximately 10 minutes, or until the edges are golden brown. Keep a close eye on them, as baking times may vary.
- Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a cooling rack to cool completely.
Notes
To enhance flavor and texture, chill the dough for at least 30 minutes before baking. Store in an airtight container for up to 4 days or freeze for longer shelf life.