I feel like I really failed you when photographing these cookies. I didn’t save any white chocolate chips to add to the tops before baking. I remembered as I was mixing in the nuts and chocolate, but it was too late. So now you’re left with plain, chunky, mounds of brown cookies haha. The good news though- still taste delicious!
I would probably tell you that chocolate chip is my favorite, but when given the option, I will usually always pick a white chocolate macadamia if it’s available. The PTA used to sell fresh, hot cookies at my volleyball games during high school, and there was nothing better than a white chocolate macadamia cookie for the ride home. You know… restoring my carbs (& protein) after a strenuous workout.
You don’t need to have just played a game of volleyball to enjoy these cookies, just grab a big glass of milk instead.
- 3 cups all purpose flour
- 3/4 cup sugar
- 1 cup packed light brown sugar
- 3/4 cup unsalted butter, softened
- 2 large eggs
- 1 tbsp vanilla extract
- 1/2 tsp almond extract
- 1 tsp salt
- 1/2 tsp baking soda
- 12 oz real white chocolate chips
- 1/2 cup chopped macadamia nuts
- Preheat oven to 350 degrees and line a cookie sheet with parchment paper. In a stand mixer, cream together the butter and sugars. Add the eggs one at a time. Mix in the vanilla and almond extracts until just combined. In a separate bowl, whisk together flour, salt, and baking soda. Gradually add the dry ingredients to the mixer. Stir in the macadamia nuts and white chocolate chips. Use a cookie scoop to drop the mounds of cookie dough on the prepared baking sheet. Use a knife or spatula to gently press down on the mounds (these will not flatten much during baking). Bake for 10 minutes, or until just lightly brown on the bottom of the cookies. Allow to cool on the pan for 3-5 minutes before transferring to a wire cooling rack.
- Yields about 5 dozen cookies, depending on the size of scoop used.