More About Thick & Chewy White Chocolate Chip Macadamia Nut Cookies
Prep Time: 15 minutes minutes Cook Time: 15minutes minutes Total Time: 25minutes minutes Servings: 24 cookies Calories: 232kcal
Author: Karlynn Johnston
Ingredients
1x
2x
3x
▢2 1/4 cups all-purpose flour
▢1 teaspoon baking soda
▢1 teaspoon salt
▢3/4 cup butter
▢1 cup packed brown sugar
▢1/2 cup granulated sugar
▢2 teaspoons vanilla
▢2 large eggs
▢1 cup white chocolate chips
▢1 cup macadamia nuts toasted if desired
Instructions
Preheat your oven to 350 °F. Get out two baking sheets and line with parchment paper.
Whisk together the flour, baking soda, and salt in a medium-sized bowl. Set aside.
In a bowl attached to a stand mixer with the paddle attachment (or using a hand mixer), cream the butter and sugar until it’s light and fluffy. Beat in the eggs, one at a time, until fully incorporated. Mix in the vanilla.
Slowly, on low speed, beat in the flour mixture until fully incorporated.
Once that is done, fold in the white chocolate chips and macadamia nuts by hand.
Drop by tablespoonful onto the prepared baking sheets. You can use a tablespoon-sized cookie scoop as well.
Bake in the preheated oven for 10-12 minutes, until golden brown and slightly underdone, checking to make sure that the edges are baked completely and the middle is almost baked through but not quite. Cool on the sheets completely.
Store in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
Notes
Play around with the amounts of nuts you want to add. They are pricey, but you can add in another half cup if wanted!
Toasting the macadamia nuts adds a depth of flavor that can’t be beat!
Nutrition
Calories: 232kcal | Carbohydrates: 27g | Protein: 3g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 32mg | Sodium: 204mg | Potassium: 75mg | Fiber: 1g | Sugar: 18g | Vitamin A: 202IU | Vitamin C: 0.1mg | Calcium: 33mg | Iron: 1mg
Author: Karlynn Johnston
Ingredients
1x
2x
3x
▢2 1/4 cups all-purpose flour
▢1 teaspoon baking soda
▢1 teaspoon salt
▢3/4 cup butter
▢1 cup packed brown sugar
▢1/2 cup granulated sugar
▢2 teaspoons vanilla
▢2 large eggs
▢1 cup white chocolate chips
▢1 cup macadamia nuts toasted if desired
Instructions
Preheat your oven to 350 °F. Get out two baking sheets and line with parchment paper.
Whisk together the flour, baking soda, and salt in a medium-sized bowl. Set aside.
In a bowl attached to a stand mixer with the paddle attachment (or using a hand mixer), cream the butter and sugar until it’s light and fluffy. Beat in the eggs, one at a time, until fully incorporated. Mix in the vanilla.
Slowly, on low speed, beat in the flour mixture until fully incorporated.
Once that is done, fold in the white chocolate chips and macadamia nuts by hand.
Drop by tablespoonful onto the prepared baking sheets. You can use a tablespoon-sized cookie scoop as well.
Bake in the preheated oven for 10-12 minutes, until golden brown and slightly underdone, checking to make sure that the edges are baked completely and the middle is almost baked through but not quite. Cool on the sheets completely.
Store in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
Notes
Play around with the amounts of nuts you want to add. They are pricey, but you can add in another half cup if wanted!
Toasting the macadamia nuts adds a depth of flavor that can’t be beat!
Nutrition
Calories: 232kcal | Carbohydrates: 27g | Protein: 3g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 32mg | Sodium: 204mg | Potassium: 75mg | Fiber: 1g | Sugar: 18g | Vitamin A: 202IU | Vitamin C: 0.1mg | Calcium: 33mg | Iron: 1mg
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