White Chocolate Chip Macadamia Nut Cookies

White Chocolate Chip Macadamia Nut Cookies are my new hero. I’ve made cookies so many times, practically on auto-pilot at this point. Sometimes you do a thing so often that you rush through the process and somewhere along the way, it cracks. I recently went through a baking slump where I couldn’t for the life of me yield a proper batch of simple chocolate chip cookies–using a recipe I’ve made a billion times! It was sad, I was slightly defeated, and had to step away from the oven for a bit. We were even nearly pushed to the brink of tearing apart our whole kitchen because I was convinced the oven was faulty. (It’s not the oven that’s cracked.)

I knew I had to muster up the courage to try again, so I decided to go all out and make the best cookie ever–white chocolate chip macadamia nut. And oh my, did they turn out absolutely perfect, or what? I opted to go for magnificently big cookies and I’m so glad I did; because the bigger, the better to see all the perfection of these sweet beauties. Their divinely golden edges are delightfully crispy and their centers tender and chewy. Generously laden with good quality white chocolate chips and chunky roasted macadamia nuts, their flavor is a supreme balance of sweet and rich. Maybe everything was properly at room temperature, maybe I took my time creaming the butter and sugars, or maybe it’s because Little was diligently supervising and sampling white chocolate chips, but absolutely nothing went wrong with baking this batch of miraculous cookies.

These cookies saved my life. They’re that good. They brought back my baking confidence and I will be forever grateful and devour them fondly (and often!) as tribute to their healing powers. Try them and you’ll be convinced of their magic, too. ✨

INGREDIENTS

1 cup unsalted butter, room temperature
1 ½ cups brown sugar
½ cup granulated sugar
2 eggs, room temperature
1 teaspoon vanilla extract
2 ½ cups flour
1 teaspoon baking soda
1 teaspoon salt
1 cup white chocolate chips
1 cup roasted, unsalted macadamia nuts, roughly chopped

INSTRUCTIONS

In the bowl of a stand mixer, cream the butter and sugars on medium speed until smooth. Add in the eggs, one at a time until combined then mix in the vanilla extract.
In a separate medium bowl, whisk together flour, salt, and baking soda.
Slowly add the flour mixture into the butter/sugar mixture in the stand mixer bowl on low speed until all the flour is combined.
Remove the mixing bowl from the stand and gently fold in the white chocolate chips and macadamia nuts with a rubber spatula or wooden spoon until well distributed.
Cover the bowl with plastic wrap and chill in the refrigerator for 1 hour.
Preheat the oven to 350°F. Line baking sheets with silicone mats.
Scoop out the dough with a cookie or ice cream scoop. Gently roll scooped dough with hands to make smooth balls and place on the lined baking sheet, spaced about 2 inches apart.
Bake for 12-15 minutes until the edges just begin to turn golden. Cool on baking sheets for at least 10 minutes before transferring cookies to cooling racks to cool completely.
Store in an airtight container.

Note:

▪ You can freeze the dough once scooped into balls and store in freezer bags for up to 6 months.

Close up shot of White Chocolate Chip Macadamia Nut Cookies on a cooking rack.

A tall stack of White Chocolate Chip Macadamia Nut Cookies.

Top down view of a tall stack of White Chocolate Chip Macadamia Nut Cookies.

A White Chocolate Chip Macadamia Nut Cookie with a bite taken out of it.

A White Chocolate Chip Macadamia Nut Cookie with a bite taken out of it and a stack of cookies in the background.

A White Chocolate Chip Macadamia Nut Cookie with a bite taken out of it and a glass of milk in the background.

White Chocolate Chip Macadamia Nut Cookies

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