You know the cookie dough you buy from catalogs? My mom always used to buy them from kids at school so we’d usually have balls of white chocolate macadamia nut and M&M cookie dough in the freezer that I liked to snack on when I was craving something sweet. That was the only time I would eat white chocolate macadamia nut dough and it was super delicious. We rarely baked it…probably because I ate most of the dough before we could bake it.
Nonetheless, those pre-made balls of frozen dough were my introduction to macadamia nuts. In case you haven’t already noticed, macadamia nuts are quite expensive, so when I saw them on sale I rushed at the chance.
These white chocolate macadamia nut cookies are to die for! They may look thin, but they’re extra soft and chewy with big chunks of white chocolate and macadamia nuts.
- 1 cup butter, room temperature
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 egg + 1 yolk
- 1 1/2 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup white chocolate chips
- 1/2 cup chopped macadamia nuts
Preheat the oven to 350 degrees. Line a baking sheet with parchment or a silicone mat.
In one bowl, whisk together the flour, baking soda and salt and set aside.
In the bowl of your mixer fitted with a paddle attachment, cream the butter and sugars together. Mix in the egg, egg yolk and vanilla extract. Add in the dry ingredients in batches until barely combined. Stir in the white chocolate chips and macadamia nuts with a spatula.
Cover the bowl with plastic wrap and refrigerate for about an hour. Once chilled, use a cookie scoop to scoop balls of dough onto the lined cookie sheet. Bake for 8-10 minutes until barely browning around the edges. Let cool on a wire rack until cool enough to touch and transfer to a cooling rack to cool completely.
Biting into one of these is perfectly soft and chewy! Enjoy!