The Best White Chocolate Macadamia Nut Cookies
By leeclark22
called these “the best” and they really are. I have made many versions of this cookie, but I think I finally got it down to a science! My favorite part of a White Chocolate Macadamia Nut Cookie is the combination of salty and sweet. You have a perfect cookie base, with hunks of salty macadamia nuts, mixed with super sweet bites of white chocolate. It’s heaven in a cookie.
Ingredients
- 1 1/2 cups all purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1/2 cup packed light brown sugar
- 1/3 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1/2 cup white chocolate chips
- 1/2 cup coarsely chopped salted macadamia nuts
Details
Servings 16
Level of difficulty Average
Cost Average budget
Preparation
Step 1
Preheat oven to 325°F. Line two baking sheets with parchment paper or silpats. Set aside.
In a medium bowl, whisk together flour, baking soda and salt. Set aside.
In a stand mixer, beat butter and sugars until light and fluffy. Add egg, vanilla extract, and almond extract.
Add flour mixture, mixing until completely combined. Stir in white chocolate chips and macadamia nuts until evenly distributed (you can do this by hand or with the stand mixer).
Roll two heaping tablespoons of dough into a ball. Tear the ball in half and place the torn side down on the cookie sheet. Take the second half and place it on top of the first half (this is the what it will look like) -- leaving about two inches for spreading.
Bake for 12 minutes, or until the edges are very slightly browned. The cookies will not look cooked in the center, but they will finish cooking while cooling on cookie sheet!
Remove from oven and let cookies rest on baking sheet for 10 minutes. Then transfer to a wire rack to cool completely. Store in an airtight container for up to 7 days.
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