Description
Buttery, chewy cookies filled with Ghirardelli white chocolate and crunchy macadamia nuts—rich, sweet, and perfectly indulgent.
Ingredients
1 cup (2 sticks) unsalted butter, softened
1 cup light brown sugar, packed
½ cup white sugar
2 large eggs
1 egg yolk
1 Tbsp vanilla extract or vanilla bean paste
½ tsp almond extract (optional)
3 cups all-purpose flour
1 tsp baking soda
½ tsp salt
1½ cups Ghirardelli white chocolate chips or chopped white chocolate
1 cup macadamia nuts, roughly chopped
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a mixer, cream together butter, brown sugar, and white sugar for 2–3 minutes until light and fluffy.
- Add eggs one at a time, then yolk, vanilla, and almond extract. Mix until combined.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually add dry ingredients to wet mixture, mixing on low until just combined.
- Fold in white chocolate and macadamia nuts. Chill dough for at least 30 minutes (up to 24 hours).
- Scoop dough onto prepared baking sheets, spacing 2 inches apart.
- Bake for 10–12 minutes until edges are golden and centers are soft.
- Let rest on baking sheet 5 minutes before transferring to wire rack to cool completely.
Notes
- Chilling dough helps prevent spreading and improves flavor.
- Use high-quality white chocolate for best results.
- To enhance chewiness, use more brown sugar or slightly underbake cookies.
- Optional: sprinkle sea salt or press extra chips on top before baking.
- Prep Time: 15 minutes
- Cook Time: 10–12 minutes per batch
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 18g
- Sodium: 120mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
