Macadamia and White Chocolate Chip Cookies

Sweet and chewy cookies that will be an all time favorite.


  • 2 cups plus 2 tablespoons of all-purpose flour
  • 1/2 teaspoon of baking soda
  • 1/2 teaspoon of salt
  • 12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled
  • 1 cup packed of light brown sugar
  • 1/2 cup of granulated sugar
  • 1 large egg
  • 1 large egg yolk
  • 2 teaspoons of vanilla extract
  • 1 1/2 cups of white chocolate chips
  • 1 cup of chopped macadamia nuts

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Preheat the oven to 325°F.

Line two large baking sheets with parchment paper.

Whisk the flour, baking soda, and salt together in a medium bowl.
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In a large bowl, beat the melted butter and sugars together with an electric mixer on medium speed until smooth. Preferably 1 to 2 minutes.
Beat in the egg, egg yolk, and vanilla until combined. (About 30 seconds.)

Reduce the mixer speed to low and slowly add the flour mixture until combined.
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Mix in the chips and nuts until incorporated.

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Working with 2 tablespoons of dough at a time, roll the dough into balls and lay them on the prepared baking sheets, spaced about 2 inches apart.
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Bake the cookies one sheet at a time, until the edges are set and beginning to brown but the centers are still soft and puffy. (Approximately 15-20 minutes)

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Let the cookies cool on the baking sheet for 10 minutes, then serve them warm or transfer to a wire rack and let cool completely.

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-R. Vargas

| The America’s Test Kitchen Family Baking Book |

3 thoughts on “Macadamia and White Chocolate Chip Cookies

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