White Chocolate Macadamia Cookies Recipe
Soft and chewy white chocolate macadamia cookies infused with a hint of espresso, combining creamy sweetness with buttery crunch for a perfectly balanced treat.
12 Servings
Ingredients
- 1 1/4 cups 160 g all-purpose flour
- 1/4 teaspoon kosher salt
- 1/2 teaspoon baking powder
- 1/2 cup unsalted butter 1 stick, or 8 Tbsp, or 112 g, at room temperature
- 1/2 cup 90 g white sugar
- 1/2 cup 85 g dark brown sugar packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon instant coffee granules or instant espresso powder
- 1/2 cup chopped macadamia nuts 3 1/2 ounces, or 100 g
- 1/2 cup white chocolate chips
Instructions
Preheat the Oven:
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it with butter to prevent sticking.
Prepare the Dry Ingredients:
- In a medium-sized bowl, whisk together the flour, salt, and baking powder until evenly combined. Set aside for later use.
Cream the Butter and Sugars:
- In a large mixing bowl, beat the butter with an electric mixer until light and fluffy. Add both white and brown sugars and continue beating until the mixture becomes smooth and well combined.
Incorporate Wet Ingredients:
- Add the egg and mix thoroughly until fully incorporated. Stir in the vanilla extract and instant coffee until the batter achieves a creamy and cohesive consistency.
Combine Wet and Dry Ingredients:
- Gradually add the dry mixture to the butter mixture in three separate additions, mixing gently after each one until just incorporated. Avoid overmixing to maintain the cookies’ tender texture.
Fold in the Additions:
- Using a wooden spoon or spatula, gently fold in the macadamia nuts and white chocolate chips until evenly distributed throughout the dough.
Shape the Cookies:
- Using a tablespoon, drop heaping spoonfuls of cookie dough onto the prepared baking sheet, spacing them approximately 2 inches apart to allow for spreading during baking.
Bake the Cookies:
- Bake for 9–11 minutes, or until the edges turn a light golden brown while the centers remain slightly soft. The cookies will continue to firm as they cool.
Cool and Serve:
- Remove the baking sheet from the oven and allow the cookies to cool for 5 minutes before transferring them to a wire rack. Let them cool completely before serving or storing.
Notes
To prepare a gluten-free version of this White Chocolate Macadamia Cookies Recipe, substitute the all-purpose flour with a 1:1 gluten-free baking blend that includes xanthan gum for structure and elasticity. Ensure all other ingredients—especially the baking powder and instant coffee—are certified gluten-free to prevent cross-contamination. The texture will remain soft and chewy, with the same buttery, nutty flavor profile.