These white chocolate macadamia nut cookies are a traditional. They’ve buttery, crisp edges with chewy facilities loaded with creamy white chocolate and salty macadamia nuts. They’re one in every of my favorites!
The BEST White Chocolate Macadamia Nut Cookies
These white chocolate macadamia nut cookies are most likely my husband’s favourite cookies, and I can see why. This can be a taste mixture that’s traditional for a cause. Salty, nutty macadamias go so nicely with wealthy and creamy white chocolate. And the feel – crispy on the surface, gentle and gooey on the within – is to die for!
The macadamia nuts are the star of those cookies. They’ve a wealthy, buttery taste that carries by means of your entire cookie. Macadamia nuts are much less bitter than many nuts, equivalent to pecans and walnuts, so the cookies are additional clean. They only add an ideal nuttiness!
What Makes These Cookies So Good?
These are a few of my favourite cookies to make … and to eat! Right here’s what makes them so particular.
Brown butter. One of many secrets and techniques to this recipe for white chocolate macadamia nut cookies is to brown the butter when making them. That makes the butter additional wealthy, and provides a second nutty taste to the get together. Utilizing brown butter immediately makes these cookies style like they got here from a elaborate bakery!
Salted nuts. Most cookies with nuts use unsalted nuts, however this recipe makes use of barely salted macadamia nuts. The trace of salt pairs so completely with the butter, sugar, and white chocolate, making for a wonderfully balanced cookie.
No relaxation time required. A number of cookies require you to sit back the dough earlier than baking them. However this recipe doesn’t, which implies you possibly can have the cookies you’re craving in a short time!
Substances
Listed below are all of the substances you’ll want to make white chocolate macadamia nut cookies. Scroll to the recipe card on the backside of the article to see the precise quantities for every ingredient.
Butter – I used salted butter for this recipe, however should you choose unsalted butter that works too. It doesn’t must be room temperature both, since you can be melting and browning the butter!
Dry Substances: All-purpose flour, okayosher salt, and baking soda
Sugars: Gentle brown sugar and granulated sugar
Eggs – Use massive eggs for this recipe.
Vanilla extract – Remember to use 100% pure vanilla extract.
Macadamia nuts – These must be chopped coarsely. And I like to make use of salted nuts to essentially amp up the candy and salty vibe!
Methods to Make White Chocolate Macadamia Nut Cookies
Right here’s find out how to make these straightforward, buttery, creamy cookies. They solely take half an hour to make!
Brown the butter. Soften the butter in a saucepan over medium-low warmth. One melted, maintain cooking the butter whereas swirling to keep away from burning. Prepare dinner till the butter is an amber shade, then take away from the warmth.
Combine the dry substances. Add the flour, salt, and baking soda to a mixing bowl, and stir to mix.
Combine the sugar with the moist substances. Add the white and brown sugar to a bowl with the cooled brown butter, and stir to mix. Add the eggs and vanilla, and blend till every thing is nicely mixed.
Mix. Add the moist substances to the dry substances, and stir till absolutely mixed.
Add the chocolate and nuts. Pour the macadamia nuts and white chocolate chips into the cookie dough, and stir to mix.
Bake: Scoop out the dough utilizing a medium cookie scoop and place it on a parchment or silicone lined baking sheet. Bake for 9 – 10 minutes till the cookies are golden on the edges.
Suggestions and Tips
Listed below are a few of my favourite suggestions for making these tender, melt-in-your-mouth cookies.
Use room temperature eggs. Attempt to take your eggs out of the fridge about an hour earlier than making the cookie dough. Eggs which can be at room temperature will combine higher with the opposite substances, making a smoother, creamier, and lighter cookie dough.
Area the cookies aside. These cookies will increase fairly a bit whereas they’re baking, so be certain to put them no less than 2 inches aside on the baking sheet. If you happen to place them nearer than that, the perimeters may run collectively, and also you received’t find yourself with crisp cookie edges.
Let cool fully. It’s all the time tempting to eat cookies as quickly as they arrive out of the oven, however be certain to allow them to cool all the best way earlier than consuming. Because the cookies cool, they’ll agency up and develop into the proper, luxurious texture.
Methods to Retailer Leftovers
You’ll be able to retailer these white chocolate macadamia nut cookies in an hermetic container at room temperature for as much as 3 days. You can too retailer them within the fridge for per week! Further cookie dough will also be saved in an hermetic container within the fridge for as much as 5 days.
Can I Freeze White Chocolate Macadamia Nut Cookies?
You’ll be able to undoubtedly freeze these cookies. To keep away from freezer burn, retailer them in two hermetic luggage, or wrap them in plastic wrap after which place them in an hermetic bag. Freeze for as much as 3 months, and thaw at room temperature, within the fridge, or within the toaster oven. You can too freeze leftover cookie dough in an hermetic container for 3 months.
Extra White Chocolate Cookie Recipes
If you happen to love these white chocolate macadamia nut cookies as a lot as I do, then take a look at a few of my different favourite white chocolate cookies.
These white chocolate macadamia nut cookies are crispy and buttery on the surface, and gentle on the within. They’re they good mixture of salty and candy, and one in every of my favourite cookies!
In a medium saucepan over medium-low warmth, soften butter. As soon as melted, proceed cooking till the butter is an amber shade, stirring continually (or swirling the saucepan) to keep away from burning. Take away the pan from the warmth and permit the butter to chill for 20 minutes.
Preheat the oven to 350°F. Line a baking sheet with parchment paper and put aside.
In a big bowl stir collectively the flour, salt, and baking soda. Put aside.
Add within the mild brown and granulated sugar into the melted and cooled butter, stirring to mix. Add within the eggs and vanilla extract, mixing till clean.
Pour the butter combination into the flour combination and stir till mixed and no streaks of flour stay.
Stir within the white chips and nuts till evenly included.
Utilizing a medium (2 tablespoon) cookie scoop, portion the dough onto the ready baking sheet 2- inches aside.
Bake for 9-10 minutes, or till the perimeters are calmly golden.
Switch to a wire rack to chill fully.
Notes
Retailer hermetic at room temperature for as much as 3 days, or within the fridge for per week.
Diet
Serving Dimension:1 cookie
Energy:189
Sugar:12.5 g
Sodium:133.7 mg
Fats:11.4 g
Carbohydrates:20.2 g
Protein:2.2 g
Ldl cholesterol:30.2 mg
Key phrases: macadamia nut cookies with white chocolate, white chocolate with macadamia nut cookies, macadamia cookies, white chocolate chip cookies
