Prepare to embark on a culinary journey that will transform your kitchen into a paradise of sweet, buttery bliss! These White Chocolate Macadamia Cookies are not just a treat; they're an experience that will make your taste buds dance with joy. Imagine biting into a perfectly golden cookie that's crisp on the edges, soft in the center, and packed with creamy white chocolate chunks and crunchy macadamia nuts. Whether you're a baking novice or a seasoned pro, this recipe promises to deliver bakery-quality cookies that will have everyone begging for more!
Prep Time: 15 mins
Cook Time: 12 mins
Total Time: 27 mins
Cuisine: American
Serves: 12 cookies
Ingredients
- 1/2 cup butter, softened
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 cup white chocolate chips
- 1/2 cup macadamia nuts, chopped
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, cream together the softened butter, white sugar, and brown sugar using an electric mixer until light and fluffy, approximately 2-3 minutes.
- Add the egg and vanilla extract to the butter-sugar mixture, beating until fully incorporated and smooth.
- In a separate bowl, whisk together the all-purpose flour and baking soda to ensure even distribution of the leavening agent.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix.
- Fold in the white chocolate chips and chopped macadamia nuts using a spatula, ensuring they are evenly distributed throughout the dough.
- Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers appear set but still soft.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
Tips
- Temperature Matters: Ensure your butter is truly softened but not melted. Room temperature butter creates the perfect cookie texture.
- Don't Overmix: Mix the dough just until ingredients are combined. Overmixing can lead to tough, dense cookies.
- Chill for Success: For even more flavor and better cookie shape, chill the dough for 30 minutes before baking.
- Uniform Size: Use a cookie scoop for consistent cookie sizes, which ensures even baking.
- Watch Carefully: Cookies continue cooking on the hot baking sheet after removal from the oven. Remove them when edges are golden but centers look slightly underbaked.
- Nut Tip: Lightly toast the macadamia nuts before adding them to the dough to enhance their rich, buttery flavor.
- Storage Secret: Store cookies in an airtight container with a slice of bread to keep them soft and fresh for days.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
