White Chocolate Macadamia Nut Cookies
Delicious cookies that combine creamy white chocolate with rich macadamia nuts for a sweet treat.
Ingredients
Wet Ingredients
- 1 cup unsalted European style butter, divided Use room temperature for creamier texture.
- 1/2 cup light brown sugar, packed Can be substituted with all brown sugar.
- 1/2 cup granulated sugar
- 1 large egg
- 1 egg yolk
- 2 tsps vanilla extract
- 1 tsp lemon juice
Dry Ingredients
- 2 cups all-purpose flour
- 1/4 tsp kosher salt
- 3/4 tsp baking powder
- 1/2 tsp baking soda
Mix-Ins
- 1 3/4 cups white chocolate chips, plus more for topping Use high-quality for richer flavor.
- 1 cup dry roasted salted macadamia nuts, coarsely chopped
- Flaky sea salt, for sprinkling (optional)
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a bowl, beat together 1/2 cup of butter, brown sugar, and granulated sugar until creamy.
- Add in the egg, egg yolk, vanilla extract, and lemon juice. Mix until well combined.
- In another bowl, whisk together the flour, kosher salt, baking powder, and baking soda.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the white chocolate chips and macadamia nuts.
- Scoop out tablespoon-sized portions of dough and place them on a baking sheet lined with parchment paper, leaving some space in between.
- Top each cookie with more white chocolate chips and a sprinkle of flaky sea salt, if desired.
Baking
- Bake for 10-12 minutes, or until the edges are lightly golden brown.
- Allow the cookies to cool on the sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
Store leftover cookies in an airtight container at room temperature for up to a week. For longer storage, freeze in a freezer-safe container or bag for up to three months. Ensure to not overmix the dough to keep cookies soft.