Make thick, soft, and buttery cookies with crispy edges. This easy recipe delivers the classic bakery-style white chocolate macadamia nut cookie result without requiring any chill time.
Author:sarahmiller
Prep Time:15 min
Cook Time:12 min
Total Time:27 min
Yield:24 cookies 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 cup (2 sticks) unsalted butter, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
2 large eggs
1 teaspoon 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 1/2 cups raw macadamia nuts, roughly chopped
Instructions
Preheat your oven to 375 degrees Fahrenheit. Line baking sheets with parchment paper.
In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until the mixture is creamy.
Beat in the eggs one at a time, then mix in the vanilla extract.
In a separate medium bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Stir in the white chocolate chips and chopped macadamia nuts by hand.
Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. For thicker cookies, press the dough balls slightly to flatten the tops.
Bake for 9 to 12 minutes, or until the edges are golden brown and the centers look slightly underbaked.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For a deeper, richer flavor, lightly toast the macadamia nuts in a dry skillet over medium heat for 3 to 5 minutes before chopping and adding them to the dough.
To achieve the bakery-style thick look, use a cookie scoop and press the dough balls down slightly before baking.
This recipe uses standard ingredients for a classic, buttery cookie flavor profile.