| Level: | Easy |
| Total: | 30 min |
| Prep: | 20 min |
| Cook: | 10 min |
| Yield: | 3 dozen |
Ingredients
- 2 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup light brown sugar
- 1 egg
- 2 teaspoons vanilla extract
- 8 ounces (1 1/2 cups) white chocolate baking squares), cut into small chunks, or white baking chips
- 3/4 cup roughly chopped, unsalted, toasted macadamia nuts
Instructions
- Preheat the oven to 375 degrees F. Line a cookie sheet with parchment paper.
- Combine the flour, baking soda, baking powder, and salt in a mixing bowl.
- Using a mixer, beat the butter in a large mixing bowl until fluffy, about 2 minutes. Add the brown sugar and mix together until smooth.
- Add the egg and vanilla. Stop to scrape down the sides of the bowl with a rubber spatula. Blend in the flour mixture in 3 stages and stir in the white chocolate and the nuts.
- Scoop out walnut-sized mounds of the cookie dough and place on the cookie sheet, leaving 2-inches between the mounds. Bake for 8 to 10 minutes, until the cookies are golden. Remove the cookie sheet from the oven and transfer the cookies from the parchment to cooling racks. Store in an airtight container at room temperature for up to a week. Freeze for longer storage.
Nutrition Facts
| Serving Size | 1 of 36 servings |
| Calories | 142 |
| Total Fat | 9 g |
| Saturated Fat | 5 g |
| Carbohydrates | 13 g |
| Dietary Fiber | 0 g |
| Sugar | 8 g |
| Protein | 2 g |
| Cholesterol | 19 mg |
| Sodium | 65 mg |
Reviews
Ok they were awful!!!! Not enough sugar. They didn’t even flatten out. I thought it was to dry in the beginning so i added 2 tbsp of water, should of added more! The recipe needs to be adjusted.
Easy recipe and the cookies are delicious! Quick with few steps and yet they way like a gourmet cookie!
My cookies spread out way to thin. Think I’ll chill the dough before baking next time. The taste is very good but were too thin after baking.
Amazing cookies! Recipe is perfect.
These cookies are so good! They turned out perfect! The recipe needs no adjustments. My family loves them!
This recipe is great and super easy. The only thing is that it calls for the cookies to be walnut size and that is just too small for me personally. So I used a soup spoon to scoop them out and got about 18 cookies which is plenty for what I needed. Will be making again.
This recipe was wonderful! I actually made these gluten free and they were perfect. I also used raw macadamia nuts which I fresh roasted, made all the difference in the taste. I had rave reviews from everyone who tried them. Best cookie recipe I will use again and again. 5 stars!
Delicious and easy to make!
So delicious! I will always use this recipe from now on. Besides tasting great, the recipe is also easy to follow and works well at a high altitude.
Thank you for this wonderful cookie…. I am giving them as my share to a christmas cookie exchange… I omitted the salt as I used salted/roasted macadamia nuts so figured they were salty enough, oh and I used salted butter instead of unsalted. Baked wonderful, taste AWESOME… definitely a keeper!! Thank you!!