Buttery cookies loaded with chunks of white chocolate and a truckload of roasted macadamia nuts.
Course Desserts & Sweet Treats
Cuisine American
Keyword macadamia nuts, vanilla, white chocolate
Prep Time 25 minutesmins
Cook Time 10 minutesmins
Additional Time 40 minutesmins
Total Time 1 hourhr15 minutesmins
Servings 48cookies
Calories 127
Author Laurie McNamara
Ingredients
2¼cupsunbleached all-purpose flour
1teaspoonbaking soda
1teaspoonkosher salt
1cupunsalted butter softened
1cuppacked light brown sugar
1/2cupwhite sugar
2largeeggs
2teaspoonsreal vanilla extract
1½cupsmacadamia nut piecesregular or roasted
4ounceswhite chocolatecoarsely chopped
Instructions
Preheat your oven to 350° and line a rimmed sheet pan.
In a medium sized bowl combine the flour, baking soda and salt. Whisk until combined and set aside.
In the bowl of your mixer add the two sticks of butter along with the light brown and granulated sugars. Blend at medium speed until combined.
Scrape down the sides and then add in the two teaspoons of vanilla and the eggs one at a time, mixing well after each one.
With the mixer on low, gradually add in the dry ingredients until all of it is thoroughly incorporated.
Lastly add in the roasted macadamia nut pieces and the chopped white chocolate. Mix on low until they are evenly throughout the cookie dough. Be careful not to over-mix.
On the prepared pan, drop rounded spoonfuls of the cookie dough spacing them an inch apart.
Bake for 8-10 minutes until the edges are just slightly golden. Let them cool for a few minutes before transferring them to a wire rack.