These are the perfect chewy White Chocolate Macadamia Nut Cookies, packed with toasted macadamia nuts and white chocolate chips! This white chocolate macadamia nut cookie recipe details how to make cookies that are thick and chewy every time.
In a large bowl combine flours, baking soda, and salt. Whisk together and set aside.
Combine butter and sugars in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium high until a smooth paste forms that lightens slightly. Add the eggs one at a time, beating between each addition. Scrape down the sides of the bowl when necessary. Add the vanilla with the second egg.
Reduce the mixer speed to low and gradually add the mixture of dry ingredients. I usually do 4-5 additions. To minimize gluten development, I add the next bit of the flour mixture before the last one has incorporated completely.
After the flour has been incorporated, add the white chocolate chips and macadamia nuts. Stir to combine and distribute the mix-ins.
Roll dough into balls approximately the size of a golf ball. Refrigerate at least 2 hours or until firm. Cookie dough balls can also be frozen at this point. For perfectly shaped cookies, chill the dough then roll the balls perfectly round before chilling again.
Preheat the oven to 325°F (convection or standard) and line several baking sheets with parchment paper or silpat.
Place on a sheet pan 2 inches apart. Bake for 10-12 minutes or until the sides begin to brown and the edges are set. The centers will look matte but still soft.
Let cool for 5 minutes on the baking sheet and then remove to a wire rack to cool completely.
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Notes
Yield - 28 CookiesTechnique - Buy roasted macadamia nuts or toast them yourself! Once toasted they become crunchy and develop a deep, rich flavor.Variations - Substitute 1 cup of toasted pistachios or other toasted nuts for the macadamia nuts.Storage - Store white chocolate macadamia nut cookies in an airtight container for up to 10 days at room temperature or several months frozen.