These white choc chip macadamia cookies are incredibly easy to make. Super soft and chewy cookies, with loads of white chocolate chips and macadamia nuts. They are prepared in a few minutes, and this recipe is perfectly suitable for beginners. I provide you with lots of step-by-step photos and a video that you can replicate this recipe successfully every time.
In a medium bowl, combine the flour, baking soda, and salt, and set aside.
In a large mixing bowl, using an electric mixer fitted with a paddle or whisk attachment, cream the butter, sugar, and brown sugar, on medium-high speed for about 2-3 minutes. Add the egg and vanilla and mix until well combined and creamy, about 1 minute. Then add the flour mixture and mix on low speed just until incorporated, about 30-60 seconds. Mix in the white chocolate chips and macadamia nuts just until well distributed. Cover and chill for 1 hour.
Line 2-3 baking sheets with parchment paper and preheat the oven to 350°F (175°C).
Scoop 2 tablespoon (45g) of cookie dough for each cookie and roll into even balls. Place 4 inches (10cm) apart on the prepared baking sheets and bake one sheet at a time for 10-11 minutes until the edges are lightly browned and set and the center looks pale, underbaked, and puffed.
Remove from the oven and let cool for 5-10 minutes until they are firm enough to move them. They continue baking on the baking sheets. Transfer to a cooling rack and let cool completely. Store in an airtight container at room temperature for up to 4 days or freeze for up to 3 months.
Video
Notes
*Replace the white chocolate chips or macadamia nuts one for the other or add any other mix-ins you love.