Here's a delicious recipe for soft and chewy white chocolate chip macadamia nut cookies. Enjoy baking!
Soft White Chocolate Chip Macadamia Nut Cookies
Ingredients:
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup brown sugar, packed
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups white chocolate chips
- 1 cup macadamia nuts, roughly chopped
Instructions:
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Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
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Whisk together the flour, baking soda, and salt in a medium bowl. Set aside.
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In a large bowl, using an electric mixer, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy (about 2-3 minutes).
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Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
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Gradually add the flour mixture to the wet ingredients, mixing just until combined. Be careful not to overmix.
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Fold in the white chocolate chips and chopped macadamia nuts with a rubber spatula or wooden spoon.
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Scoop about 2 tablespoons of dough for each cookie and place them onto the prepared baking sheets, spacing them about 2 inches apart.
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Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers look slightly underbaked. They will continue to cook as they cool on the baking sheet.
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Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Tips for Soft Cookies:
- Do not overbake the cookies; they should look slightly underdone when you take them out.
- For extra softness, you can chill the dough for about 30 minutes before baking, but this step is optional.
- Store cookies in an airtight container for maximum freshness.
Enjoy your soft and delicious white chocolate chip macadamia nut cookies!