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.