This white chocolate macadamia cookies recipe is a butter cookie with macadamia nuts and white chocolate. It is not a chocolate chip cookie or a white chocolate cake.
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White Chocolate Macadamia Cookies
- Total Time: 32 minutes
- Yield: 24 cookies 1x
Description
White Chocolate Macadamia Cookies. From Alissa.
Ingredients
- 3/4 cup (170g) butter, softened
- 3/4 cup (150g) brown sugar
- 1/4 cup (50g) white sugar
- 1 egg
- 1 teaspoon vanilla
- 2 cups (240g) flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup (130g) chopped white chocolate
- 3/4 cup (100g) chopped macadamia nuts
Instructions
- Heat the oven to 350°F (175°C). Line two sheets.
- Cream the butter and both sugars. Beat in the egg and vanilla.
- Stir in flour, baking soda, and salt, then the chocolate and nuts.
- Scoop 2-tablespoon mounds. Bake 10 to 13 minutes, until the edges are gold and the centers look soft.
Notes
Chop the white chocolate. Chips are often waxy and do not melt the same way.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
Nuts
Toast the macadamias 6 minutes if they taste raw. Cool them before they hit the dough.
Chocolate
Chunks hold a pocket. Tiny chips disappear.
Spread
If they spread too far, chill the scooped dough 20 minutes.
Color
Pale centers. A brown cookie has lost the white chocolate.
Nutrition (estimated)
About 180 calories per serving. Estimate only, not a lab test.
FAQ
Salted macadamias?
Rinse and dry them, or cut the salt in the dough to a pinch.
Dark chocolate instead?
Then it is a different cookie. Keep the white chocolate for this one.
Too sweet?
A pinch more salt on top as they come out balances the white chocolate.
Storage
Airtight for 4 days.