The Best Soft and Chewy Bakery-Style White Chocolate Macadamia Nut Cookies
This recipe produces thick, bakery-style white chocolate macadamia nut cookies with soft, chewy centers and a perfect salty-sweet balance.
- Prep Time: 20 min
- Cook Time: 14 min
- Total Time: 2 hours 34 min
- Yield: 18 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 1 large egg yolk, room temperature
- 1 tablespoon vanilla extract
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup white chocolate chips or chunks
- 1 1/2 cups roasted, salted macadamia nuts, roughly chopped
Instructions
- Cream the softened butter, brown sugar, and granulated sugar together with an electric mixer until light and fluffy, about 3 minutes.
- Beat in the eggs one at a time, then beat in the extra egg yolk and vanilla extract until just combined. Scrape down the sides of the bowl.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just incorporated. Do not overmix.
- Fold in the white chocolate chips and chopped macadamia nuts by hand using a spatula.
- Cover the dough and chill in the refrigerator for at least 2 hours, or up to 3 days, for best texture.
- Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Line baking sheets with parchment paper.
- Scoop the chilled dough into balls, about 3 tablespoons each, and place them 2 inches apart on the prepared sheets. For thicker cookies, press the dough balls slightly from the top down.
- Bake for 11 to 14 minutes, or until the edges are set and lightly golden brown, but the centers still look slightly underbaked.
- Remove from the oven and let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
Notes
- For a richer flavor, use brown butter instead of softened butter. Cool the browned butter completely before creaming it with the sugars.
- Use high-quality white chocolate chunks instead of chips for a gooier melt.
- Sprinkle a tiny pinch of flaky sea salt on top of each dough ball before baking to enhance the salty-sweet contrast.
Nutrition
- Serving Size: 1 cookie
- Calories: 320
- Sugar: 25
- Sodium: 150
- Fat: 21
- Saturated Fat: 12
- Unsaturated Fat: 9
- Trans Fat: 0.2
- Carbohydrates: 32
- Fiber: 1
- Protein: 4
- Cholesterol: 65