White Chocolate Macadamia Nut Cookies

5 from 1 vote

Decadent white chocolate macadamia nut cookies with lots of chips and nuts.

Prep Time15

Total Bake Time33

Chill1

Total Time1 48

Course: Cookies

Cuisine: American

Difficulty: Easy

Servings: cookies

Calories: 183kcal

Rough chop the macadamia nuts and set aside. Weight or measure the light brown and white sugars into a bowl and set it aside. Finally, weigh or measure the flour, baking soda, and salt in a new bowl, running a whisk through to blend.
I start by creaming the butter in a mixer bowl. This ensures the butter is at room temperature and will mix well with the sugars. Now add both sugars and mix for 2 minutes on a medium mixer speed. Stop and scrape down the sides and return the mixer speed to a medium speed for another 2 minutes.
Next, add the vanilla extract and turn the mixer to a low speed. Break one egg into a small bowl to ensure no eggshells before adding it to the mixer bowl. Incorporate into the cookie dough before adding the 2nd egg. Scrape down the bowl and, on a low mixer speed, gradually add the flour mixture. Ensure all the flour is mixed into the dough by using a spatula. Finally, add in the white chocolate chips and the macadamia nuts and mix for 30 seconds or less. Cover and chill in the refrigerator for at least 1 hour.
Heat oven to 350°F (175°C or 180°C), and line 2 baking sheet pans with parchment paper. Add 12 mounds to one of the prepared sheet pans using a medium cookie scooper. Bake for 10-12 minutes. After pulling them out of the oven, I leave them on the sheet pan for a couple of minutes. Then move them to a cooling rack.