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White Chocolate Macadamia Nut Cookies Recipe

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4.3 from 14 reviews

These White Chocolate Macadamia Nut Cookies are irresistibly rich and buttery with a perfect balance of sweet white chocolate chips and crunchy macadamia nuts. The dough is chilled for 24 hours to develop deep flavors and a chewy texture. Baked to golden perfection, these cookies are soft in the center with crisp edges—ideal for sharing or indulging in a comforting treat.

  • Total Time: 24 hours 43 minutes
  • Yield: 48 cookies

Ingredients

Dry Ingredients

  • 2 cups minus 2 tablespoons all-purpose flour
  • 1 ⅔ cups bread flour
  • 1 ¼ teaspoons baking soda
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons fine sea salt

Wet Ingredients

  • 1 ¼ cups unsalted butter
  • 1 ¼ cups packed light brown sugar
  • 1 cup plus 2 tablespoons granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla bean paste

Mix-ins

  • 1 ¼ cups white chocolate chips
  • 1 cup macadamia nut pieces

Instructions

  1. Prepare dry ingredients: In a bowl, whisk together the all-purpose flour, bread flour, baking soda, baking powder, and fine sea salt. Set this mixture aside for later use.
  2. Cream butter and sugars: Using a mixer with a paddle attachment, beat the unsalted butter, light brown sugar, and granulated sugar together until the mixture becomes very light and fluffy, about 5 minutes.
  3. Add eggs and vanilla: Add the eggs one at a time to the creamed mixture, beating well after each addition. Stir in the vanilla bean paste to infuse the dough with rich flavor.
  4. Combine dry and wet ingredients: Reduce mixer speed to low and gradually add the dry ingredients. Mix just until combined, about 5 to 10 seconds, to avoid overworking the dough.
  5. Fold in mix-ins: Gently stir in the white chocolate chips and macadamia nut pieces evenly throughout the dough.
  6. Chill the dough: Press plastic wrap tightly against the dough and refrigerate for 24 to 36 hours to enhance texture and flavor. The dough can be refrigerated up to 72 hours and used in batches.
  7. Preheat oven and prepare baking sheet: When ready to bake, allow the dough to sit at room temperature for 30-40 minutes to soften slightly. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or a nonstick baking mat.
  8. Scoop and bake the cookies: Using a medium cookie scoop (1.25 to 1.5 tablespoons), form balls of dough and place them on the prepared baking sheet, spacing at least 2 inches apart. Bake for 11-13 minutes until the edges are golden but centers remain soft.
  9. Cool: Let the cookies cool on the baking sheet for 5-10 minutes before transferring them to a wire rack to cool completely.
  10. Bake remaining dough: Repeat baking with the remaining dough or refrigerate for future baking sessions within the next couple of days.

Notes

  • Chilling the dough for at least 24 hours improves flavor and yields a chewier cookie.
  • You can substitute white chocolate chips with chunks for a more rustic texture.
  • For softer cookies, avoid overbaking; the centers should still look slightly underdone when removed from the oven.
  • Store baked cookies in an airtight container at room temperature for up to one week.
  • Dough can be frozen for longer storage and baked directly from frozen with a couple of extra minutes in the oven.
  • Author: Olivia
  • Prep Time: 30 minutes
  • Cook Time: 13 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://iamstarved.com/white-chocolate-macadamia-nut-cookies-recipe/