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To make these cookies, you need specific ingredients that bring out the best flavor and texture. Here’s what I use: - 1 cup unsalted butter, softened to room temperature - 3/4 cup packed light brown sugar - 1/4 cup granulated sugar - 2 large eggs, at room temperature - 1 teaspoon pure vanilla extract - 2 1/4 cups all-purpose flour - 1 teaspoon baking soda - 1/2 teaspoon fine sea salt - 1 cup white chocolate chips - 1 cup macadamia nuts, roughly chopped These ingredients work together to create a cookie that is both soft and chewy, with bursts of sweet chocolate and nutty flavor. If you need to swap some ingredients, here are a few tips: - Butter: You can use margarine or coconut oil if you're dairy-free. - Sugars: For a deeper flavor, use dark brown sugar. You can also use coconut sugar. - Eggs: Flax eggs or applesauce can work for a vegan option. Use 1 tablespoon flaxseed meal mixed with 2.5 tablespoons water for each egg. - Flour: Almond flour or gluten-free flour can replace all-purpose flour, but results may vary. These substitutions can help you adapt the recipe to your needs without losing too much flavor. Choosing the right chocolate and nuts makes a big difference. Here are my tips: - Chocolate Chips: Always go for high-quality white chocolate. Look for a brand with cocoa butter listed in the ingredients. This gives a rich taste. - Macadamia Nuts: Choose raw or roasted macadamia nuts. Make sure they are fresh and not stale. This ensures a great crunch and flavor. Quality ingredients elevate your cookies from good to amazing. Trust me; it’s worth it! {{ingredient_image_2}} Start by gathering all your ingredients. This makes the process smooth and easy. Preheat your oven to 350°F (175°C). Grab a baking sheet and line it with parchment paper. This prevents sticking and helps with cleanup. In a large bowl, add 1 cup of softened unsalted butter. Then, pour in 3/4 cup of packed light brown sugar and 1/4 cup of granulated sugar. Use an electric mixer on medium speed. Mix for about 3 to 4 minutes until it looks fluffy and light. Next, add 2 large eggs, one at a time. Mix well after each egg. Finally, add 1 teaspoon of pure vanilla extract and mix until combined. In another bowl, whisk together 2 1/4 cups of all-purpose flour, 1 teaspoon of baking soda, and 1/2 teaspoon of fine sea salt. This helps distribute the baking soda evenly. Gradually sift this dry mix into the wet ingredients. Mix gently until just combined; be careful not to overmix. Fold in 1 cup of white chocolate chips and 1 cup of roughly chopped macadamia nuts using a spatula. Drop generous mounds of dough onto the prepared baking sheet. Space them about 2 inches apart. Bake in the preheated oven for 10 to 12 minutes. Look for golden edges and soft centers for a chewy texture. After baking, let the cookies cool on the sheet for about 5 minutes. This helps them set before moving them to a wire rack. For a lovely presentation, stack cookies on a decorative plate. You can sprinkle a pinch of flaky sea salt on top before serving. This adds a nice salty-sweet twist. To get that soft and chewy texture, use room temperature butter. Cream it well with the sugars for about 3-4 minutes. This step adds air, making your cookies light. Mix the dry ingredients gently with the wet mix. Overmixing makes the cookies tough. Aim for a dough that looks slightly under-mixed. One big mistake is using cold butter. Cold butter won’t cream well and leads to dense cookies. Also, don’t skip the resting time after mixing. Letting the dough sit for 30 minutes helps the flavors meld. Lastly, watch the baking time closely. Take them out when the edges are golden but the centers are soft. Prep your baking sheet while mixing the dough. This step saves time. You can also use a cookie scoop for quick and even portions. If you want to bake in batches, keep the dough in the fridge. Chilling the dough slows down spreading and lets you bake later. Enjoy making these cookies! Pro Tips Butter Temperature: Ensure your butter is at room temperature for optimal creaming with the sugars, resulting in a lighter, fluffier cookie. Don't Overmix: When combining the dry ingredients with the wet, mix just until combined to keep the cookies tender and prevent them from becoming tough. Cooling Time: Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to maintain their shape and chewy texture. Flavor Boost: For enhanced flavor, toast the macadamia nuts lightly before adding them to the dough, bringing out their natural oils and richness. {{image_4}} You can add a twist to your cookies with coconut. Just mix in 1 cup of sweetened shredded coconut. This addition gives a lovely chew and a tropical taste. Pairing coconut with white chocolate brings out a rich sweetness. You will love how the flavors blend together. If you need gluten-free cookies, use a gluten-free all-purpose flour blend. Many brands offer this, and it works well in the recipe. Make sure the flour has xanthan gum for the best texture. Your cookies will still be soft and yummy. Feel free to swap out the macadamia nuts for walnuts or pecans. Both nuts add a nice crunch and flavor. Chopped walnuts give a slight bitterness that balances the sweetness. Pecans add a buttery taste, making each bite delightful. Choose whichever nut you prefer for a personal touch. To keep your white chocolate macadamia cookies fresh, store them in an airtight container. This helps retain moisture and keeps them soft. You can layer parchment paper between the cookies to prevent sticking. Store them at room temperature for the best taste and texture. Avoid placing them in the fridge, as this can dry them out. If you want to enjoy these cookies later, freezing is a great option. First, let the cookies cool completely. Then, place them in a single layer on a baking sheet. Freeze them for about an hour. Once frozen, transfer the cookies to a freezer-safe bag or container. This method keeps them fresh for up to three months. When you're ready to enjoy them, thaw at room temperature for a few hours. When stored properly at room temperature, white chocolate macadamia cookies last about one week. If you freeze them, they can last up to three months. Always check for any signs of spoilage, like a strange smell or texture, before eating. Enjoy these cookies while they are at their best! Yes, you can use chocolate chunks instead of chips. Chunks will give your cookies a richer taste. They also create pockets of melted chocolate, making each bite more exciting. To make these cookies chewier, add an extra egg yolk. You can also reduce the baking time by a minute. This helps keep the centers soft. Using light brown sugar instead of granulated sugar can also boost the chewiness. These cookies pair well with milk or coffee. For a fun twist, serve them with vanilla ice cream. The cold ice cream contrasts nicely with the warm cookies. Absolutely! These cookies make great gifts. They look lovely stacked in a box or tied with ribbon. Just make sure they are cool before packing them to keep them fresh. To ensure even baking, space the cookies well on the sheet. Use a cookie scoop for uniform shapes. Rotate the baking sheet halfway through baking to help them bake evenly. White chocolate macadamia cookies are a tasty treat that anyone can enjoy. This post covered key ingredients, helpful tips, and easy steps to bake them. I shared ways to adapt the recipe and store your cookies for later. Remember, choosing quality ingredients makes a big difference in taste. Avoid common mistakes and try different flavors to find your favorite. Enjoy baking, and share these cookies with friends for a special touch!

Blissful White Chocolate Macadamia Cookies

Deliciously soft and chewy cookies filled with white chocolate chips and macadamia nuts.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 24
Calories 150 kcal

Ingredients
  

  • 1 cup unsalted butter, softened to room temperature
  • 3/4 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 cup white chocolate chips
  • 1 cup macadamia nuts, roughly chopped

Instructions
 

  • Begin by preheating your oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper to prevent sticking.
  • In a large mixing bowl, add the softened butter along with the brown sugar and granulated sugar. Use an electric mixer to cream these ingredients together on medium speed for about 3–4 minutes, or until the mixture becomes light and fluffy.
  • Next, incorporate the eggs one at a time into the butter and sugar mixture, mixing well after each addition. Pour in the pure vanilla extract, continuing to mix until everything is fully blended.
  • In a separate bowl, whisk together the all-purpose flour, baking soda, and fine sea salt. Gradually sift this dry mixture into the wet ingredients, mixing gently just until everything is combined; do not overmix.
  • Carefully fold in the white chocolate chips and the roughly chopped macadamia nuts using a spatula, making sure they are evenly dispersed throughout the cookie dough.
  • With a tablespoon or a cookie scoop, drop generous mounds of dough onto the prepared baking sheet, spacing them about 2 inches apart.
  • Place the baking sheet in the preheated oven and bake for 10–12 minutes, or until the edges are golden brown while the centers remain soft and slightly underbaked.
  • Once baked, allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Notes

For an inviting presentation, stack the cookies in a pyramid on a decorative plate and sprinkle with flaky sea salt before serving.
Keyword cookies, dessert, macadamia nuts, white chocolate