Classic White Chocolate Macadamia Nut Cookies

Why This Recipe Works:

• This recipe delivers the perfect balance of sweetness, creaminess, and crunch, making it a beloved classic.
• The combination of white chocolate and macadamia nuts creates a luxurious texture and flavor profile that appeals to many palates.
• With simple ingredients and straightforward instructions, this recipe is easy to follow and yields consistently delicious results.

Ingredients:

• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup brown sugar, packed
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup white chocolate chips
• 1 cup macadamia nuts, chopped

How to Make This Recipe:

1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
3. Beat in the eggs, one at a time, followed by the vanilla extract.
4. In a separate bowl, whisk together the flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Fold in the white chocolate chips and chopped macadamia nuts until evenly distributed throughout the dough.
7. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden brown.
9. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Frequently Asked Questions (FAQs):

• Can I use salted butter instead of unsalted butter? While you can use salted butter, it’s best to adjust the amount of added salt accordingly to avoid overly salty cookies.
• Can I substitute the macadamia nuts with other nuts? Yes, you can substitute macadamia nuts with almonds, pecans, or cashews, if preferred.

Expert Tips:

• For a richer flavor, consider toasting the macadamia nuts before adding them to the dough.
• To prevent the white chocolate chips from melting too much during baking, you can briefly chill the dough in the refrigerator before scooping and baking the cookies.
• Don’t overbake the cookies to keep them soft and chewy. They may look slightly underdone when you remove them from the oven, but they will continue to firm up as they cool.

How to Store This Recipe:

• Store the cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, you can freeze the cookies in a single layer on a baking sheet, then transfer them to a freezer bag once frozen. They can be stored in the freezer for up to 3 months. Allow them to thaw at room temperature before serving.