What is the classic Macadamia Nut Cookie? This recipe is it. Using white chocolate chips and our Macadamia Nuts these buttery, chewy cookies are a near-effortless indulgence with balmy island appeal.
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients
Makes about 3-1/2 dozen cookies
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2 1/2 Cups All-Purpose Flour
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1/2 Teaspoon Baking Soda
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1/2 Teaspoon Kosher Sea Salt Flakes
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1 Cup Butter (2 Sticks), softened
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3/4 Cup Light Brown Sugar
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1/2 Cup White Sugar
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2 Large Eggs
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1 1/4 Teaspoons Vanilla Extract, Bourbon Madagascar
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2 Cups (12 Oz. Pkg) White Chocolate Chips
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1 Cup Raw Macadamia Nuts, lightly toasted and coarsely chopped
Directions
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Preheat oven to 350°F.
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Combine flour, baking soda and salt in large bowl and reserve.
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Place butter, brown sugar and granulated sugar in bowl of stand mixer and beat on medium-high speed until light and fluffy. Add eggs, one at a time, followed by vanilla extract and beat to combine. Scrape down sides of mixing bowl using spatula.
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With mixer on medium speed, gradually add dry ingredients, taking care not to over-mix. Fold in white chocolate chips and macadamia nuts and thoroughly combine.
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Drop dough by heaping teaspoonfuls onto ungreased cookie sheet, leaving 1-1/2 inches between.
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Bake 8 to 10 minutes or until edges are lightly browned. Cool slightly and transfer cookies to wire rack to cool completely.