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Bakery-Style Soft and Chewy White Chocolate Macadamia Nut Cookies

Two freshly baked white chocolate macadamia nut cookies stacked slightly on a white plate.
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Make the best white chocolate macadamia nut cookies at home. This recipe yields thick, soft, and chewy cookies with golden edges, perfect for a gourmet homemade treat.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened (or browned for extra flavor)
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups white chocolate chips or chunks
  • 1 cup chopped macadamia nuts, lightly toasted

Instructions

  1. If browning butter, melt the butter in a saucepan over medium heat. Cook, stirring constantly, until brown bits form at the bottom and the butter smells nutty. Pour into a heatproof bowl and let cool slightly. If not browning, just soften the butter.
  2. In a large bowl, cream the softened butter (or cooled brown butter) with the brown sugar and granulated sugar until light and fluffy. This takes about 3 minutes.
  3. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In a separate medium bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. Fold in the white chocolate chips and chopped macadamia nuts by hand.
  7. Cover the dough and chill in the refrigerator for at least 30 minutes, or up to 24 hours for thicker cookies.
  8. Preheat your oven to 375 degrees Fahrenheit. Line baking sheets with parchment paper.
  9. Scoop the dough using a large cookie scoop (about 3 tablespoons per cookie) and place them 2 inches apart on the prepared sheets. For thicker cookies, press the dough balls slightly from the top down to form a thick disc.
  10. Bake for 10 to 13 minutes, or until the edges are golden brown and the centers look slightly underdone.
  11. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the best texture, chill the dough for at least one hour. This prevents spreading and creates a thicker, chewier cookie.
  • To achieve a bakery-style look, press a few extra white chocolate chips and macadamia nut pieces onto the tops of the dough balls before baking.
  • If you skip browning the butter, use high-quality, room-temperature butter for better creaming.

Nutrition

Find it online: https://cookerycommand.com/white-chocolate-macadamia-nut-cookies/