White Chocolate Macadamia Nut Cookies

• servings: 26 servings
• active time: 15 minutes
• total time: 55 minutes

Ingredients

2 ¼ cups (281 g) all-purpose flour

1 teaspoon baking soda

½ teaspoon kosher salt

1 cup (2 sticks / 226 g) unsalted butter, (room temperature)

1 cup (200 g) light brown sugar, (packed)

½ cup (100 g) granulated sugar

2 large eggs, (room temperature)

2 teaspoons vanilla extract

1 ¼ cups (212 g) white chocolate chips

1 cup (132 g) macadamia nuts, (finely chopped, I used roasted, you can also use raw)

Directions

Preheat oven to 350°F. Line baking sheets with parchment paper.

In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

In the bowl of a stand mixer with a paddle attachment, cream together the butter and both sugars on medium speed until light and fluffy (3-5 minutes), scraping the sides of the bowl as needed.

Add eggs, one at a time, mixing well after each addition.

Add vanilla. Mix well.

To the butter and sugar mixture, add the dry ingredients and mix until just combined, making sure to not over mix

Fold in the white chocolate chips and macadamia nuts.

Chill for 30 minutes.

Using a 2-tablespoon scoop, place the scoops of dough onto the lined baking sheet.

Use the bottom of a kitchen glass to slightly flatten each cookie. Bake for 9-10 minutes, or until the edges just begin to turn golden brown.

Remove cookies from oven and let rest 1 minute before placing on a cooling rack.

Notes

I flatten slightly using a damp spoon

Nutrition

• Calories: 241 kcal