White Chocolate Macadamia Nut Cookie

White Chocolate Macadamia Nut Cookie

Scroll to find recipe and step by step instructions.

Serving Size

  • recipe makes about 16 cookies

Measurements:

  • 3/4 cup butter

  • 3/4 cup white sugar

  • 1/3 cup brown sugar

  • 1 egg

  • 2 tsp vanilla

  • 2 3/4 cup all-purpose flour

  • 1 tsp baking powder

  • 1/2 tsp baking soda

  • 1 cup white chocolate chunks (you can replace with chips if you want)

  • 1 cup macadamia nuts

Step By Step

  • Step 1

    • Preheat oven to convection 350 degrees fahrenheit.

    • Beat room temperature butter in stand mixer/by hand for 1-2 minutes (or until butter turns off-white).

  • Step 2

    • Add in brown sugar and white sugar.

    • Beat the sugar with the butter until the mixture is fluffy (about 30 seconds).

  • Step 3

    • Add egg in mixture.

    • Mix in vanilla.

  • Step 4

    • Add flour, baking powder, and baking soda to form your dough.

  • Step 5

    • Add chocolate and nuts and mix well to distribute it evenly into your dough.

  • Step 6

    • Use a 1/3 cup scoop and place a single ball of dough on baking tray.

  • Step 7

    • Bake cookies for 11-13 minutes (for 1/3 cup scoop), or until edges are slightly golden. You want to partially under-bake the dough, to get the crispy outside and gooey inside

  • Step 8

    • For perfectly circular cookies, use a circular bowl/cup and swirl around your fresh cookie to make edges clean.

  • Step 9

    • Store in fridge for up to 12 days or store at room temperature for 8 days!

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