White Chocolate Macadamia Nut Cookies

Background: These White Chocolate Macadamia Nut Cookies are soft with just the right amount of crunch. It’s impossible to eat just one! The cost of macadamia nuts continues to increase, so every once in awhile, we’ll splurge and make these cookies for dessert. We use a cookie scoop to keep uniform size and ensure they cook evenly. We’ve experimented with lots of White Chocolate Macadamia Nut cookie recipes, but this one is our favorite!

• 1 cup granulated sugar
• 1 ½ cups packed brown sugar
• 1 ½ cups butter, softened
• 3 eggs
• 1 ½ tablespoons pure vanilla extract
• 4 cups all-purpose flour
• 2 teaspoons baking soda
• ½ teaspoon salt
• 12 ounce package white chocolate chips
• 6 ounce package of macadamia nuts, very coarsely chopped

1. Preheat oven to 375 degrees.
2. In a large bowl, use an electric mixer to cream together the granulated sugar, brown sugar and butter.  Add in vanilla and eggs, beat to combine.
3. In another large bowl, sift together flour, baking soda and salt. Slowly add the flour mixture to the butter mixture and beat to combine.  Stir in the white chocolate chips and macadamia nuts with a spoon.
4. Drop dough by rounded spoonful on a cookie sheet lined with parchment paper. For best results, I recommend using a 2-tablespoon cookie scoop.  I think that is key to making the perfect drop cookies.
5. Bake for 8 to 10 minutes, or until just lightly golden brown. I’ve found that 8½ minutes is perfect in my oven.
6. Allow to cool for two minutes then transfer to a wire cooling rack.

Check out our Chewy Kitchen Sink Cookies for another tried and true cookie recipe!