White Chocolate Chunk-Macadamia Nut Cookies

  4.3 – 34 reviews  • Baking
Level: Easy
Total: 30 min
Prep: 20 min
Cook: 10 min
Yield: 3 dozen

Ingredients

  1. 2 cups all-purpose flour
  2. 3/4 teaspoon baking soda
  3. 1/2 teaspoon baking powder
  4. 1/2 teaspoon salt
  5. 1 cup (2 sticks) unsalted butter, softened
  6. 1 cup light brown sugar
  7. 1 egg
  8. 2 teaspoons vanilla extract
  9. 8 ounces (1 1/2 cups) white chocolate baking squares), cut into small chunks, or white baking chips
  10. 3/4 cup roughly chopped, unsalted, toasted macadamia nuts

Instructions

  1. Preheat the oven to 375 degrees F. Line a cookie sheet with parchment paper.
  2. Combine the flour, baking soda, baking powder, and salt in a mixing bowl.
  3. 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.
  4. 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.
  5. 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

Mr. James Obrien Jr.
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.
Laura Bowman
Easy recipe and the cookies are delicious! Quick with few steps and yet they way like a gourmet cookie!
Thomas Mclaughlin
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.
Rebecca Brown
Amazing cookies! Recipe is perfect.
Jamie Mcintosh
These cookies are so good! They turned out perfect! The recipe needs no adjustments. My family loves them!
Sheila Fleming
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.
Jason Benson
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!
Seth Hughes
Delicious and easy to make!
Ronald Campbell
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.
Matthew Farrell
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!!

 

Leave a Comment

Your email address will not be published. Required fields are marked *

Scroll to Top