White Chocolate Macadamia Nut Cookies

Servings: cookies

Calories: 272cal

Preheat oven to 350 degrees. Line insulated baking sheets with parchment paper or a silicone baking mat.
Whisk together flour, baking soda, baking powder, and Kosher salt in a bowl.
In bowl of an electric mixer, cream together butter and sugars until light and creamy. Add eggs, one at a time, mixing well after each addition. Mix in the vanilla.
With mixer on low, add dry ingredients and mix just until combined. Stir in white chocolate chips and nuts with wooden spoon or rubber spatula.
Scoop dough into balls using a 3-tablespoon cookie scoop onto sheet. Bake 12-15 minutes or until just beginning to lightly brown around the edges (Mine were perfect at 13 minutes).
TIP - As soon as you remove the baking sheet from the oven, use a spatula to shape the outer edge of the cookies to make them nice, round, and even.
Allow cookies to cool on the sheet for 5 minutes before transferring to cooling racks to cool completely.

5 from 1 vote

For best results, use a scale to measure out the ingredients that have weights listed.
I used a 3-tablespoon cookie scoop and it produced 33 cookies. You can use a larger or smaller scoop, just adjust the baking time up or down by a few minutes.
I use coarse Kosher salt in this recipe because it adds a special salty kick to these sweet cookies. Everyone loves them! You can always switch to table salt if you prefer, but if you do, use 3/4 teaspoon instead.

Course: Dessert

Cuisine: American

Prep Time20

Cook Time15

Total Time35