Soft And Chewy White Chocolate Macadamia Nut Cookies
The edges of these white chocolate macadamia nut cookies are a little crunchy, but the middles are soft and chewy. These cookies are sure to become your new favorite because they are packed with extra white chocolate chips and macadamia nuts.
INGREDIENTS
SERVINGS: 46 COOKIES– 2 and ¾ cups (345 grams) all-purpose flour (spooned & leveled)– 1 teaspoon baking soda– 1 teaspoon salt– 1 cup (230 grams) unsalted butter softened– 1 cup (200 grams) light brown sugar packed– ½ cup (100 grams) granulated sugar– 2 large eggs room temperature– 2 teaspoons pure vanilla extract– 1 cup (190 grams) white chocolate chip– 1 and 1/2 cups (200 grams) chopped macadamia nut
INSTRUCTIONS
Flour, baking soda, and salt should be mixed together in a large mixing bowl together using a whisk. Put aside for later.
1
Blend the butter, brown sugar, and granulated sugar in a stand mixer with the paddle attachment or a large bowl with a handheld mixer for 1–2 minutes. Add the eggs one at a time, then the vanilla extract, scraping the bowl.
2
Mix the dry ingredients until just combined, then add the white chocolate chips and chopped macadamia nuts on low speed until fully incorporated into the cookie dough. Refrigerate cookie dough for 2 hours under tight cover.
3
Preheat the oven to 350°F (177°C) when the dough is almost chilled. Set aside large parchment or silicone-matted baking sheets. Leave space between 1.5 tablespoon cookie scoops of cookie dough on prepared baking sheets.
4
Baking for 10–12 minutes sets the cookies' tops and lightly browns their edges. After cooling on the baking sheets for 5–10 minutes, carefully transfer the cookies to a wire rack to finish cooling.