Description

Soft, chewy, and salty-sweet cookies made with high-quality white chocolate and macadamia nuts. Chilling the dough ensures a thick, pillowy texture with crisp edges.

Ingredients

Scale

1 cup (226g) unsalted butter, softened to room temperature
¾ cup (150g) granulated sugar
1 cup (200g) light brown sugar, packed
2 large eggs, room temperature
2 teaspoons vanilla extract
2 ¼ cups (280g) all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups (340g) white chocolate chips
1 cup (115g) macadamia nuts, roughly chopped
Flaky sea salt, for sprinkling

Instructions

In a large bowl, beat the softened butter, granulated sugar, and brown sugar on medium-high speed for 3-4 minutes until pale, fluffy, and creamy. Scrape down the sides of the bowl halfway through.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract until just combined.
In a separate medium bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture on low speed. Mix until just combined; do not overmix.
Gently fold in the white chocolate chips and macadamia nuts with a spatula until evenly distributed.
Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes (or up to 24 hours).
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Scoop dough balls (about 2 tablespoons each) onto the prepared sheets, spacing them 2 inches apart.
Bake for 10-12 minutes, or until the edges are lightly golden but the centers still look soft and slightly underdone.
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
While still warm, sprinkle with flaky sea salt.

Notes

Chilling the dough is crucial for preventing spreading and ensuring a thick, chewy texture. Use real butter, not margarine. Spoon and level flour for accurate measurements. Underbake slightly as white chocolate burns easily; cookies will firm up as they cool. Store in an airtight container with a slice of bread to keep soft.

Prep Time: 15 minutes
Cook Time: 10-12 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 180
Sugar: 14
Sodium: 150
Fat: 10
Saturated Fat: 6
Carbohydrates: 22
Fiber: 1
Protein: 2

Keywords: white chocolate macadamia nut cookies, soft cookies, chewy cookies, easy cookie recipe, baking, dessert, holiday cookies