Video
White Chocolate Macadamia Nut Cookies
These are the most delicious chewy white chocolate macadamia nut cookies EVER! Pass on Subway and make these instead. They have so much rich buttery flavor that doesn't overwhelm the toasty macadamia nuts, and the sweet and salty balance is just right with the creamy white chocolate.
Ingredients
- ½ cup (113g) unsalted butter, softened
- ½ cup (100g) granulated sugar
- ⅓ cup (70g) packed light brown sugar
- 1 tablespoon (8g) skim milk powder
- 1 teaspoon (5ml) pure vanilla extract
- 1 large egg
- 1 ⅓ cups (190g) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¾ cup (125g) pure white chocolate chips, plus extra for topping
- ⅔ cup (80g) chopped roasted salted macadamia nuts plus extra for topping
- mini white chocolate chips (optional for topping)
Instructions
- Make the cookie dough. Combine soft butter with both sugars, skim milk powder and vanilla in a large bowl and beat with an electric mixer on medium-high speed for 1-2 minutes until slightly pale and fluffy. Beat or “cream” with a spatula until smooth and a bit fluffy but more like a thick paste. It will look like wet sand. Add the egg and mix until well incorporated.
- Combine flour, baking powder, baking soda and salt in a medium bowl and whisk to blend evenly. Add these dry ingredients to the butter/sugar mixture and fold it in until evenly combined. Add white chocolate and macadamia nuts and fold them through.
- Cover the bowl and refrigerate for 30 minutes while you preheat the oven.
- Preheat your oven to 350°F. Line 2 large cookie sheets with parchment paper.
- Bake the cookies. Use a 1.35-oz cookie scoop to portion dough and roll into smooth balls. Place the dough balls onto prepared baking sheets spacing them at least 3 inches apart with room to spread. Flatten the dough balls with the bottom of your hand, press a few extra macadamia nuts and regular or mini chocolate chips on top and bake for 11-13 minutes until golden around the edges and still soft in the middle. The centers will puff up and still feel slightly soft in the middle. They will deflate slightly as they cool.
- Transfer baking tray to a wire rack to cool for 2 minutes then transfer to a wire rack to cool completely.
