White Chocolate Macadamia Nut Cookies

These White Chocolate Macadamia Nut Cookies have gentle and chewy facilities with flippantly crisp edges. They’re loaded with white chocolate chips and macadamias for the final word cookie!

Table of Contents

Straightforward White Chocolate Macadamia Nut Cookies

These white chocolate macadamia nut cookies are simply so good. Easy, vanilla cookie dough flavored with brown sugar is loaded with wealthy white chocolate chips and buttery, toasted macadamia nuts and baked to perfection. The completed cookies have the softest, chewiest facilities and completely golden brown edges which might be simply the correct quantity of crispy. Each chew is irresistible. The crunch of the macadamia nuts is perhaps my favourite factor about them, however you’ll need to attempt them for your self.

I actually am so excited to share this cookie recipe with you all as we speak. I’ve spent the previous few months actually diving into the artwork of cookie making and I can let you know that, in any case that testing, these ones are good. In reality, I just about assure they’ll be the most effective macadamia nut cookies you’ve ever had. I do know that’s an enormous promise however there, I stated it!

White Chocolate Macadamia Nut Cookies spread over a white marble tabletop

What Makes A Nice Macadamia Nut Cookie?

I’m certain opinions on this differ however, for me, the right macadamia nut cookie is gentle and chewy, flippantly crispy across the edges, and loaded with taste. Let me stroll you thru how among the star substances on this recipe assist the cookies obtain these sought-after traits.

Butter for taste. The butter on this recipe provides the cookies a splendidly wealthy and, properly, buttery taste. Use actual butter, not tub butter or margarine.
Use some brown sugar. I used brown sugar along with granulated sugar right here. It provides the cookies a traditional, nearly caramel-y taste.
Add an egg yolk. You’ll discover a full egg plus an egg yolk in these cookies. The additional egg yolk helps add moisture and chewiness to those cookies.
Go for baking soda. I discover that utilizing baking soda produces cookies that aren’t solely chewier however keep softer and chewier for longer than cookies that make the most of baking powder as their foremost leavening agent.
Measure your flour rigorously. It’s essential to measure your all-purpose flour appropriately. Small variations make an enormous distinction in cookies and just a little an excessive amount of flour or not sufficient can throw your cookies method off. I recommend utilizing a food scale or, for those who don’t have one, the spoon and stage methodology.

Ingredients for white chocolate macadamia nut cookies separated into bowls and labeled.

Recipe Elements

You most likely have already got many of the substances for these candy, chewy cookies in your kitchen already. Right here’s what

All-purpose flour – As talked about, measuring precisely is essential in cookies. Be at liberty to make use of a 1:1 gluten-free flour as a substitute.
Baking soda – This provides chewiness to those cookies and helps them brown properly.
Salt – For accenting the flavors within the cookie.
Unsalted butter – The butter have to be at room temperature. In any other case, it gained’t cream correctly with the sugars.
Mild brown sugar – This offers the cookies extra nice taste. It provides such a pleasant caramel-y taste to the cookies.
Granulated sugar – To help the sunshine brown sugar in tenderizing the cookies, with out including an excessive amount of brown sugar.
Egg and egg yolk – To bind the substances collectively, add moisture and add chewiness.
Vanilla extract – Taste!
White chocolate chips – They’re within the identify and subsequently required.
Roasted salted macadamia nuts – Should you can’t discover roasted macadamia nuts, go forward and roast uncooked ones your self. Simply toss them in a pan over medium-low warmth and cook dinner till golden brown, stirring sometimes to stop burning.
Milk – Only a contact to deliver your dough collectively and maintain it from being too dry.

Learn how to Make White Chocolate Macadamia Nut Cookies

Right here comes a fast overview of the way to make these scrumptious macadamia nut cookies. You should definitely scroll to the recipe card beneath for extra thorough directions.

Mix the dry substances. Whisk collectively the flour, baking soda, and salt.
Cream. Beat the butter and sugars collectively on medium pace till gentle in coloration and fluffy.
Add the eggs and vanilla. Combine within the egg adopted by the egg yolk after which the vanilla.

Whisking together dry ingredients for cookie dough.

Creaming butter and sugars together for cookie dough.

Put all of it collectively. Combine the dry substances into the moist substances. Combine in a teaspoon of milk (perhaps 2 if the dough wants assist coming collectively).
Add the mix-ins. Fold within the white chocolate chips and macadamia nuts.

Combining wet and dry ingredients for cookie dough.

White chocolate macadamia nut cookie dough in a mixing bowl.

Type the cookies. Portion the dough into 2 tablespoon-sized balls.
Chill. Prepare the dough balls in a container or on a plate. Cowl with plastic wrap and chill within the fridge for 2-3 hours or in a single day.
Put together to bake. Take the cookies out of the fridge an hour earlier than you need to bake them, preheat the oven to 350°F, and line baking sheets with parchment paper.

White chocolate macadamia nut cookie dough balls arranged on a silicone baking mat.

Macadamia nut cookies baked on a silicone mat.

Bake. Prepare the dough balls on the cookie sheets and bake for 8-9 minutes.
Cool. Enable the cookies to chill on their baking sheets for a couple of minutes earlier than transferring them to a wire rack to chill fully.

Why Do I Want To Chill the Dough?

It would look like a problem, however this step is admittedly fairly necessary, so don’t skip it. Because the cookie dough sits, the moisture soaks into the flour and turns into extra dispersed by way of the dry substances. Why is that necessary? Learn on.

Should you don’t give the cookie dough the possibility to relax, your cookies will unfold an excessive amount of they usually gained’t have the pleasant chew that makes them so crave-able. They may even be drier as a result of the dry substances gained’t have had an opportunity to soak up the moisture from the moist substances.

Notice that not all cookies are made higher by refrigeration, however these ones 100% are.

White Chocolate Macadamia Nut Cookies stacked on a marble table top with white chocolate chips and macadamia nuts in the background

Why Did My Cookies Unfold Too A lot? (Or Not Sufficient?)

Cookies that unfold an excessive amount of are typically crispy as a substitute of chewy and on the drier aspect. Cookies that don’t unfold sufficient are inclined to have a cakey really feel to them. You need your cookies to be proper within the center.

Listed here are among the extra widespread errors folks make that trigger their white chocolate chip macadamia nut cookies to unfold an excessive amount of or too little. Research up so you may keep away from them and get the right cookies!

Why did my cookies unfold an excessive amount of?

Heat cookie dough. Heat cookie dough spreads as a result of the warmth causes the butter to soften, making the dough extra liquid and permitting it to unfold because it bakes. You should definitely chill your dough (see my subsequent level) and don’t go away it out for too lengthy earlier than baking.
You didn’t refrigerate the cookie dough. When the cookie dough is refrigerated (it wants no less than 2-3 hours), moisture is absorbed by the dry substances. Should you skip this step, the moisture continues to be hanging out in there and finally ends up making your cookies unfold an excessive amount of.
An excessive amount of milk. You need to add simply sufficient milk to assist deliver the dough collectively. No extra. Extra liquid within the dough will trigger the cookies to unfold an excessive amount of.
Not sufficient flour. Should you don’t measure out sufficient flour, the moist substances gained’t take in into the dough as properly, which may trigger the cookies to unfold an excessive amount of.
An excessive amount of sugar. Sugar provides moisture to the dough and moisture makes cookies unfold extra. So including an excessive amount of sugar could cause the cookies to unfold an excessive amount of.
Too-big dough balls. Larger balls unfold extra so goal for two tablespoons of dough per ball.
Not sufficient mix-ins. The less white chocolate chips/nuts in a cookie, the extra seemingly it’s to unfold extra.

Why didn’t my cookies unfold sufficient?

An excessive amount of flour. The primary perpetrator right here is over-measuring flour. Use a meals scale for probably the most correct measurement.
Overly chilly cookie dough. It’s necessary to let the cookie dough sit out for an hour earlier than your bake it. Letting it come to room temperature permits the dough to calm down a bit and unfold extra.
Too many mix-ins. If a cookie has too many mix-ins, they might keep in a mound within the middle of the cookie so it finally ends up not spreading as properly.
Not sufficient sugar. Sugar provides moisture, which provides to the cookies’ unfold. Should you don’t have sufficient sugar, the cookie gained’t unfold sufficient.
Tiny dough balls. Smaller dough balls are prone to unfold much less. Attempt flattening them out a bit previous to baking, if wanted.

Extra Ideas for Success

Now that you know the way to ensure your cookies unfold simply the correct quantity, right here come a number of extra helpful ideas and tips for getting the right coconut macadamia nut cookies. On the lookout for extra? Take a look at the video within the recipe card beneath. It’s filled with little nuggets of cookie knowledge.

Cream. When creaming collectively the butter and sugars, accomplish that till the combination is considerably lighter in coloration and fluffy in texture. This could take 2-3 minutes.
Get all the things in there. When including substances to the dough and mixing them in, scrape down the edges of the bowl intermittently to make sure that all the substances make it into the cookies.
Don’t over-mix. When including the dry substances to the moist substances, ensure to not over-mix. This may trigger the glutens within the flour to overdevelop, resulting in powerful, dense cookies.
Use an oven thermometer. It’s necessary to get the temperature proper right here, of us. An oven that’s too cool will trigger the cookies to unfold an excessive amount of and gained’t allow them to get that excellent golden brown. An oven that’s too scorching will trigger the cookies to brown too shortly and can cease them from spreading correctly. For probably the most correct learn, use an oven thermometer.
Don’t over-bake. Take away the cookies from the oven simply as the sides start to show golden. Notice that the cookies might be just a little puffy if you take them out of the oven however will fall as they cool.
Get the unfold proper. Please see the part above titled “Why Did My Cookies Unfold Too A lot? (Or Not Sufficient?)” to learn to make sure that your cookies unfold simply the correct quantity.

Learn how to Retailer

Enable the white chocolate macadamia cookies to chill fully earlier than sealing them in an hermetic container. You possibly can retailer them at room temperature for as much as 4 days or within the fridge for as much as 1 week. Notice that storing cookies within the fridge could cause them to dry out a bit.

Can I Freeze White Chocolate Macadamia Cookies?

Not able to take pleasure in your cookies immediately? No downside. You possibly can both freeze them totally baked to thaw and luxuriate in later or freeze the cookie dough so to make freshly baked cookies sooner or later. Right here’s a take a look at each strategies.

Freezing baked cookies. As soon as the cookies have cooled to room temperature, seal them in an hermetic container or ziplock bag and retailer them within the freezer for as much as 3 months. Enable the cookies to thaw at room temperature earlier than devouring.
Freezing cookie dough. Type the dough into balls and organize them on a cookie sheet. Freeze the dough balls for a few hours earlier than transferring them to a Ziplock bag and storing them within the freezer for as much as 3 months. When you’re able to bake the cookies, thaw and bake as you usually would at 350 levels F.

Extra Straightforward Cookie Recipes

Life as a cookie monster sounds fairly good to me generally. They’re the right little desserts and are typically tremendous fast to throw collectively. Listed here are a few of my different favourite cookie recipes so that you can attempt. Let me know that are your favorites!