White Chocolate Macadamia Cookies
This year, the first day of spring actually feels like the first day of spring. That’s not always the case, so I’m embracing it 200%.
Once the daytime temps reach 40F and sunshine is abundant, all of Minnesota suddenly pops out of hibernation.
After hunkering down all winter, my neighbor’s puppy now looks 3 feet taller than the last time I saw him. Ditto goes for neighborhood kids we haven’t seen since the first snowfall. That was 5 months ago. For reals, long winter hibernations in some parts of the country are a thing.
Now that it’s officially spring, I’ve given it waayy enough time before returning to the universe of cookies.
Maybe you noticed how I did due my diligence by making (and eating) recipes with no sugar the entire month of January and even most of February. Actually, if you didn’t notice, then I did my job right.
However. Most things are best when balanced. Thus, now is unquestionably the time to bake-eat-share my very favorite chewy white chocolate chip cookies. They’re chewy, soft, and incredible.
Make ‘em bite sized, monster sized, add sprinkles, or nuts…just make them. Special offer: I’ll go first. I even videotaped it.
How to make white chocolate chip macadamia cookies:
Somehow, watching a cookie-making video is soothing. ↑
It’s like a kid with play dough or something.
What Ingredients are needed for the best white chocolate chip cookies?
- The usual team players for white chocolate macadamia cookies: flour, brown sugar, granulated sugar, butter, baking soda, salt, and eggs
- We use a generous amount of vanilla extract and a modest amount of almond extract for the most amazing flavor.
- That brings us to our secret ingredient: Almond extract. It isn’t overpowering at all, but lends a special yumminess to the cookies. Nobody would guess your “secret ingredient,” but they’ll wonder how your cookies turn out soooo good.
- Plenty of real white chocolate chips; use your best quality white chocolate chips, as they’re a star feature.
- Do add crunchy macadamia nuts, if you can. Because macadamia nuts and white chocolate chips go hand in hand like bread and butter. Like peanut butter and jelly. Like salt and pepper. If you can think of any other idioms, email me.
Can the dough or the baked cookies be frozen?
The unbaked dough as well as baked white chocolate chip cookies can absolutely be frozen. It’s what I love about these cookies, actually. I almost always have some unbaked dough in my freezer, which lasts up to several months if sealed airtight. Tip: It works great when you’ve made extra dough from the holidays and then want to do sugar-free January…just freeze the dough. Ask me how I know.
Baked white chocolate macadamia cookies can also be sealed airtight and frozen. They’ll last a couple of weeks and are great for grab-and-go situations. Baked cookies are also great to have on hand for after school treats or for cookie emergencies. Tip: I often freeze leftover cookies so that I get to unfreeze just one when the hankering hits; then I don’t feel obligated to eat all the leftover cookies at once.
That’s provided there are actually any leftovers, as I usually have to fight my boys for my share of treats. True story. Alas, gone are those good old days when they were tiny and they happily munched their Cheerios while I nibbled on cookies in front of their faces.
Nowadays, getting my share of cookies involves arm wrestling matches or even side shoves against boys much bigger than me.
I often lose these matches, despite my faithful attendance at BodyPump.Print
The Best White Chocolate Chip Cookies
The Best White Chocolate Chip Cookies are ultra chewy, soft, and incredibly delicious. The addition of a secret ingredient makes them mind blowingly superb. Both the dough and the baked cookies freeze beautifully.
- Prep Time: 10 min
- Cook Time: 10 min
- Total Time: 20 minutes
Yield: 48 1x
- 3 cups all purpose flour
- 3/4 cup granulated sugar
- 1 cup packed light brown sugar
- 3/4 cup unsalted butter, just softened to room temp (not melty)
- 2 large eggs
- 1 TB vanilla extract
- 1/2 tsp almond extract
- 1 tsp table salt
- 1/2 tsp baking soda
- 12 ounces real white chocolate chips
- 1/2 cup chopped macadamia nuts
- Preheat oven to 350F, with rack on lower middle position. Line baking sheet with parchment paper.
- In bowl of stand mixer using paddle attachment, cream together butter and sugar until smooth and fluffy, about 3-4 minutes on medium high. Add eggs 1 at a time and blend just until incorporated. Add vanilla and almond extracts, mixing just until incorporated.
- In a separate bowl, whisk together the flour, salt, and baking soda. Gently combine together the flour mixture with the butter/sugar mixture until fully mixed.
- Fold in white chocolate chips and macadamia nuts, until evenly mixed in.
- Make walnut sized balls and flatten a bit (these cookies do not flatten too much during baking.)
- Bake for 10 minutes, or just until bottoms of cookies are light golden brown. Cookies may seem soft and underdone, but they will set upon cooling.
- Cool 5 minutes on baking sheet and use flat spatula to transfer them onto cooling rack.
- Category: dessert
- Method: baking
- Cuisine: American
Keywords: white chocolate macadamia cookies
Did you make this?
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