White Chocolate Macadamia Cookies
- 20m Prep Time
- 15m Cook Time
- 35m Ready In
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About seventy-five 2 ½-inch cookies If desired, use heaping tablespoons of batter to make slightly larger, chewier cookies. For very large cookies, use a ⅓-cup measure, drop the dough 3 inches apart on the baking sheets, and bake for 18 to 20 minutes. You will have about 14 cookies. Preheat the oven to 350°F. Grease or line 2 baking sheets or cookie sheets with parchment paper.
Ingredients
- 2 ½ cups (315g) all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2 sticks (8 oz or 230g) unsalted butter, softened
- 1 ⅓ cups (265g) sugar
- ⅔ cup packed (155g) dark brown sugar
- 2 large eggs
- 1 teaspoon vanilla
- (Finely grated zest of 1 lemon)
- 1 cup coarsely chopped macadamia nuts (about 4 oz or 115g)
- 1 cup coarsely chopped white chocolate (about 4 oz or 115g)
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 2 ½ cups (315g) all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2 sticks (8 oz or 230g) unsalted butter, softened
- 1 ⅓ cups (265g) sugar
- ⅔ cup packed (155g) dark brown sugar
- 2 large eggs
- 1 teaspoon vanilla
- (Finely grated zest of 1 lemon)
- 1 cup coarsely chopped macadamia nuts (about 4 oz or 115g)
- 1 cup coarsely chopped white chocolate (about 4 oz or 115g)
Let's Cook
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Step 1.
Whisk together in a medium bowl: 2 ½ cups (315g) all-purpose flour; 1 teaspoon baking soda; ¼ teaspoon salt
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Step 2.
Beat in a large bowl, or in a stand mixer with the paddle attachment, until light and fluffy: 2 sticks (8 oz or 230g) unsalted butter, softened; 1 ⅓ cups (265g) sugar; ⅔ cup packed (155g) dark brown sugar
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Step 3.
Beat in one at a time: 2 large eggs; 1 teaspoon vanilla; (Finely grated zest of 1 lemon)
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Step 4.
Stir the flour mixture into the butter-sugar mixture. Stir in: 1 cup coarsely chopped macadamia nuts (about 4 oz or 115g); 1 cup coarsely chopped white chocolate (about 4 oz or 115g)
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Step 5.
Drop the dough by the heaping teaspoon about 1 ½ inches apart onto the prepared baking sheets. Bake until golden brown, 13 to 15 minutes, switching oven racks and rotating the sheets halfway through. Let cool on the sheets for 2 to 3 minutes, then transfer to a wire rack to cool completely.
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