White Chocolate Macadamia Nut Cookie
White Chocolate Macadamia Nut is one of my favorite types of cookies. I did a lot of recipe testing in order to develop the perfect chewy, buttery cookie. This is my adaptation of my classic chocolate chip cookie with a twist. I had always planned on making these beautiful golden cookies since the start of quarantine, but never got around to it. The macadamia nuts were staring me down in the kitchen for so long that I could not stand it anymore. So, I couldn’t wait around any longer. I had to make them.
On a chilly and cloudy Saturday, I decided to put my cookie dough recipe to the test. With these new mix ins, I was a little nervous that the cookies wouldn’t come out the way I wanted them to. But they were absolutely perfect. The best cookies your taste buds will ever have the pleasure of meeting. After I pulled these treasures out of the oven, I grabbed a book and a glass of milk to complement the sweet treat. Nothing is better than curling up with a book and warm cookie on a chilly and cloudy day.
These cookies are seriously delicious and easy to make! Just follow the instructions and you’ll get perfect cookies every time. Once you take your first bite, I assure you. You’ll be craving for more.
What Makes the Perfect Macadamia Nut Cookie
This is not your typical cookie dough. Understanding the components of how to make the perfect cookie is important to the baking process. These ingredients are critical to making the perfect cookie that achieves a complex, nutty, and buttery flavor.
- Browned Butter
- Browning the butter adds a rich and nutty flavor to the cookie.
- Sugar
- This recipe uses both brown and white sugar. The brown sugar adds a level of complexity to the cookie by enhancing the caramel flavor.
- Eggs
- The eggs add moisture and chewiness to the cookie.
- Baking Soda
- Baking soda makes the cookies stay softer and chewier for longer. They also help the cookie spread more evenly to achieve the perfect cookie thickness.
White Chocolate Macadamia Cookie
Ingredients
- 1 cup + 3 tbsp all purpose flour
- 1/2 cup unsalted butter
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 egg
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp vanilla
- 1/2 cup macadamia nuts roughly chopped
- 1/2 cup white chocolate roughly chopped
Instructions
Preparing the Cookie Dough
- Sift the all purpose flour, baking soda, baking powder, and salt in a bowl.
- Whisk the dry ingredients together and set the bowl aside.
- Melt the unsalted butter in a saucepan on medium heat.
- Swirl the melted butter in the saucepan and stir occasionally.
- Once the butter turns into a golden brown color, remove the saucepan from the heat and transfer to a heatproof bowl to cool.
- Add both sugars to the bowl of butter and whisk until it is all incorporated.
- Add vanilla and eggs to the butter-sugar mixture until it is smooth.
- Fold the dry ingredients until there are no dry flour bits left.
- Fold in the nuts and white chocolate.
- Let the white cholate macadamia cookie dough rest in the refrigerator for at least one hour.
Baking
- Preheat the oven to 350F.
- Scoop the chilled cookie dough on a parchment paper lined cookie sheet with a small ice cream scoop.
- Bake the cookies in the oven for 16-18 minutes.
- Remove the tray about halfway through the baking process and firmly tap the tray on your work surface to create a textured, ripple effect for your cookie.
- Rotate the tray and place it in the oven for the remaining half of the bake time.
- Once the cookie is golden brown, remove the cookies from the oven and place them on a wire rack to cool.
Interested in more easy and delicious recipes to make from home? Check out my recipes here. Subscribe to my newsletter for regular updates whenever I add a new recipe.
Emily
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