Who loves chocolate? WE DO…WE DO! Nothing compares to a fresh out the oven cookie loaded with chocolate…in this case white chocolate. White chocolate chip macadamia nut cookies are heaven on earth! There’s no way to mess up this amazingly soft and chewy cookie.
I remember the first time I had this amazing cookie. It was the summer of 2005 and I was thirteen years old. I was visiting my moms job and one of her friends gave me a cookie from Potbelly. (Just in case you’re not aware, Potbelly is a sandwich shop. They sale made-to-order sandwiches, salads, soup, cookies, etc. If you’ve never visit them, I highly suggest you do…it’s great!) Let me tell you….THAT COOKIE WAS A-M-A-Z-I-N-G! It was soft, chewy, moist, and magically delicious. So with that memory I created my own white chocolate chip cookie.. Enjoy!
Key Ingredients
Alright, let’s get into the details that lead to an incredible cookie.
- Unsalted Butter: Adds a buttery taste and honestly you cannot make stellar cookies without butter.
- Sugar: These cookies use two different kinds of sugar. Which are granulated sugar and light brown sugar. If light brown sugar is not readily available please feel free to use dark brown sugar. The brown sugar adds a caramel undertone to the cookies. Basically it’s “the good stuff”.
- Macadamia Nuts: One cannot simply call these cookies macadamia nut…without the nuts!
- White Chocolate: Again of course this cookie would not have it’s name without the white chocolate. The key to this cookie is using high quality white chocolate. An amazing brand that’s affordable is Ghirardelli.
- Eggs: The eggs are the major source of moisture for cookies. Eggs give the cookie structure by forming bonds with the starch and proteins in the all-purpose flour. Bottom-line large eggs help make a cookie chewy.
- Flour: Definitely need flour to make these cookies. We use all-purpose flour for this recipe.
- Baking Soda: In general, baking soda acts as a rising agent with baking. But, cookies baking soda helps with browning. So how does that happen? Baking soda neutralizes acidic ingredients within the cookie dough, such as brown sugar, vanilla extract, and butter.
Tips & Tricks to an Incredible White Chocolate Chip Cookie
- When in the baking aisle look for chopped macadamia nuts it’ll save you the trouble of chopping.
- For accuracy, measure out the exact amount of all ingredients listed in the recipe.
- Crucial step to amazing cookies….is refrigerating the cookie dough. This step allows the flour to soak up the liquid. Allowing the all purpose flour to fully hydrate. Also, refrigerating cookie dough firms up the fat in the cookie. So when it bakes, the dough does not spread all over the place. Ultimately leading to a very flat cookie.
- Use a medium to large cookie scoop to create the same size cookies. And it’s less of a hassle.
- Looking for a more rich cookie? Try browning the butter which has a more deeper/caramel color than regular softened butter. You will not be disappointed.
- After the cookies are baked, allow them to cool on the baking sheet for 2-3 minutes. During this time the cookie is extremely soft and likely to fall a part if transported to a cooling rack right after baking.
Interested in more incredible cookies?
White Chocolate Chip Macadamia Nut Cookies
Nothing compares to a fresh out the oven cookie loaded with chocolate…in this case white chocolate. White chocolate chip macadamia nut cookies are heaven on earth! There's no way to mess up this amazingly soft and chewy cookie.
Ingredients
- 1 cup Unsalted butter softened
- ½ tsp Kosher salt
- 1 tsp Baking soda
- 2 ⅓ cup All purpose Flour
- 2 tsp Vanilla extract
- 2 Large eggs room temperature
- 1 cup Light brown sugar
- ½ cup Granulated sugar
- 1 cup Macadamia nuts coarsely chopped
- 1 ¼ cup White chocolate chips
Instructions
- In a medium sized bowl, combine together the all-purpose flour, salt, and baking soda. Set aside.
- In a bowl of an electric mixer, cream together the unsalted butter, light brown sugar, and granulated sugar. Mix on medium-speed until light and fluffy 2-3 minutes.
- Beat in the eggs one at a time and mix until well combined. Next add in the vanilla extract and again mix, until well combined.
- Gradually stir in the dry ingredients (all-purpose flour, salt, and baking soda). Mix until well combined. Fold in the chopped macadamia nuts and white chocolate chip.
- Using a cookie scoop of choice, scoop out the cookie dough and drop onto a baking sheet. Make sure to leave a little room between the dough balls. Refrigerate the cookie dough for a minimum of 2 hours or up to 48 hours.
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or silicone mat.
- Transfer a few of the cookie dough balls onto the prepared baking sheet. Make sure to leave a little room between each ball, as they will spread while baking.
- Bake in batches for 10-12 minutes or until the edges of the cookie are lightly browned. Allow the cookies to cool on the baking sheet for 2-3 minutes before transferring to a cooling rack.