- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup white chocolate chips
- 1 cup macadamia nuts, chopped
Preheat the Oven:
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
Cream the Butter and Sugars:
In a large mixing bowl, cream together the softened butter, granulated sugar, and light brown sugar until light and fluffy.
Add Eggs and Vanilla:
Beat in the eggs, one at a time, ensuring each is well incorporated before adding the next. Add the vanilla extract and mix until combined.
Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
Mix Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix.
Add White Chocolate and Macadamia Nuts:
Fold in the white chocolate chips and chopped macadamia nuts until evenly distributed throughout the cookie dough.
Scoop and Shape Cookies:
Using a cookie scoop or a spoon, drop rounded tablespoons of dough onto the prepared baking sheets, leaving enough space between each cookie.
Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden. The centers may still be soft but will firm up as they cool.
Cool on Baking Sheets:
Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Once completely cooled, enjoy your soft and chewy White Chocolate Macadamia Nut Cookies with a glass of milk or your favorite hot beverage.
Feel free to adjust the quantity of white chocolate chips and macadamia nuts to suit your taste preferences. Happy baking!