White Chocolate Macadamia Nut Cookie

In our books, the classic chocolate chip cookie remain unrivaled. However, the white chocolate macadamia nut definitely has its own unique charm. It still offers the chocolate we can’t do without, but comes with one of my favorite nuts.

This cookie recipe combines both white and brown sugar, and such mix is known to yield perfect chewy consistency. Suffice it to say, good quality white chocolate is needed. Never, ever, scrimp on this! The quality of the chocolate you use will make or break the cookie.

White Chocolate Macadamia Nut Cookie

1 cup unsalted butter, softened
1 cup granulated sugar
3/4 cup packed golden brown sugar
2 teaspoons vanilla extract
1/2 teaspoon salt
2 large eggs
2 1/2 cups all-purpose flour
1 teaspoon baking soda
10 ounces good-quality white chocolate, chopped into chunks
1 cup toasted macadamia nuts, chopped into chunks

Preheat the oven to 375F. Line 2 large, heavy baking sheets with parchment paper. Using an electric mixer, beat the butter, granulated sugar, brown sugar, vanilla, and salt in a large bowl until creamy.

Add the eggs one at a time and beat well. Combine the flour and baking soda in a small mixing bowl. Gradually add to the butter mixture, beating just until blended.

Stir in the white chocolate chunks and macadamia nuts. Drop large rounded tablespoonfuls of the dough onto the baking sheets. Bake 8 to 10 minutes or until the edges are golden brown and the centers are set.

Cool slightly, remove from the baking sheet and transfer to a wire rack to cool. Serve and enjoy warm or at room temperature.

Leave a comment below if you plan on whipping this up! :)

Joanna Maligaya

Staff Writer/Content Developer at Chocolate University Online
Ever since she can remember, Joanna has always considered chocolate as the ultimate food for her soul. She believes in the saying, “9 out of 10 people love chocolate, and the 10th always lies.”

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