Sometimes, pictures of baked goods that I make are so popular on social media and I get so many requests for the recipe that I can’t make a super pretty post with a million different pictures that showcase what I’ve made.
Currently, I’m on vacation in Hawaii, spending time with family and friends. And I found that you can get a giant back of locally grown macadamia nuts for cheap at Costco! I’m so used to buying a tiny little bag at the grocery store for almost $6. So since I had the luxury, I splurged and bought several of these Costco sized bags and made one of my favorite baked treats ever…Chewy Macadamia Nut White Chocolate Chip Cookies.
There are a lot of different recipes and like most recipes that have been around for a while, many of them are similar with very little difference between them. This recipe of mine is basically a tweaked version of my chocolate chip cookie recipe, but amped up on macadamias.
Okay, enough talking….onto the recipe!
Chewy Macadamia Nut White Chocolate Chip Cookies
This recipe makes roughly 48 average sized cookies.
- 1 cup unsalted butter, softened to room temperature
- 1 cup packed light brown sugar
- ½ cup white sugar
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 cups all-purpose flour
- 2 cups roughly chopped dry roasted, unsalted macadamia nuts
- 1 12oz package (or a little over 2 cups) white chocolate chips
- Position a rack in the middle of the oven and preheat to 350° F.
- Put the softened butter, white sugar, and brown sugar into a large mixing bowl and beat together on medium speed for at least 5 minutes.
- Add the eggs one at a time, ensuring that it’s well mixed before adding the next and scraping down the sides of the bowl between additions.
- Add baking soda, salt, and vanilla extract to the butter mixture and mix until well combined.
- Add the flour into the bowl, one cup at a time, and mix together until there are no dry spots of flour in the mixture.
- Stir in the macadamia nuts and white chocolate chips until just combined.
- The dough will be sticky, so using a spoon or a cookie scoop, place portions of the cookie dough on baking sheet lined with parchment paper, ensuring that there is about 1 to 2 inches of space between each mound of dough.
- Place the baking sheet in the oven and bake for 13 minutes.
- Remove from oven and let cookies cool on the baking sheet for 3 to 5 minutes before transferring them to a cooling rack to finish resting.
- Repeat steps 7 through 9 until there’s no dough left.
- Good luck stopping anyone, including yourself, from eating them as soon as they come out of the oven because they smell so great while baking…Plus, they are delicious and addictive.