Ghirardelli White Chocolate Macadamia Cookie Recipe
This delectable cookie recipe combines the creamy richness of Ghirardelli white chocolate chips with the buttery crunch of macadamia nuts. The cookies have a soft, chewy center with slightly crisp edges, making them perfect for any dessert lover. Ingredients include flour, sugar, butter, eggs, vanilla extract, baking soda, salt, white chocolate chips, and macadamia nuts. The dough comes together quickly and bakes to golden perfection in just 10–12 minutes. These cookies are ideal for gifting, holiday baking, or simply indulging in a sweet treat at home. Perfectly delicious and easy to make!
Servings 24 cookies
Calories 220kcal
Equipment
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Baking sheets
- Parchment paper
- Cooling rack
Ingredients
- 1 cup 2 sticks unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1½ cups Ghirardelli white chocolate chips
- 1 cup macadamia nuts coarsely chopped
Instructions
Preheat the Oven
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking.
Cream the Butter and Sugars
- In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy. This process typically takes about 2-3 minutes with an electric mixer.
Add Eggs and Vanilla
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract until fully incorporated.
Combine Dry Ingredients
- In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt.
Mix Wet and Dry Ingredients
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid overmixing to ensure tender cookies.
Fold in White Chocolate Chips and Macadamia
- Using a spatula, gently fold in the Ghirardelli white chocolate chips and chopped macadamia until evenly distributed throughout the dough.
Portion the Dough
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
Bake
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may appear slightly undercooked but will set as they cool.
Cool
- Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a cooling rack to cool completely.
Notes
For the best results, be sure to use softened butter, not melted, as it helps create a tender cookie texture. If you prefer thicker cookies, chill the dough for about 30 minutes before baking. Don’t forget to let your cookies cool completely for perfect texture!