White chocolate macadamia nut cookies are soft cookies filled with buttery macadamia nuts and sweet white chocolate chips. This one-bowl cookie recipe is so easy to make!
Preheat oven to 375 degrees F. Line two baking sheets with parchment paper.
In the bowl of your stand mixer, fitted with the paddle attachment, add butter, granulated sugar, and brown sugar. Beat until light and fluffy, about 3 minutes.
Beat in vanilla and egg until well incorporated.
Stir in the flour, baking soda, baking powder, and salt just until combined. Do not overmix.
Fold in macadamia nuts and white chocolate chips.
Scoop out 2 tablespoons of cookie dough and roll it into a ball. Place on a prepared baking sheet and repeat with the rest of the dough, placing the dough 2-inches apart on the baking sheet.
Bake for 8-10 minutes, or just until they start to lightly brown at the edges.
Let the cookies sit on the baking sheet for 2 minutes before moving to a cooling rack.
Notes
Butter: I use salted butter. If you'd like to use unsalted butter, you may want to increase the salt to 3/4 teaspoon.
All-purpose flour: It's important to properly measure the flour. Weighing the flour is the most accurate method. If you don't weigh it, sift or stir it to break it up, lightly spoon into the measuring cup, and level. Avoid packing the flour as that will give you dry, heavy, or cakey cookies.
Kosher salt: Kosher salt has larger grains and is less salty than table salt. Sea salt makes a good substitute.
Macadamia nuts: I recommend using unsalted nuts.
Optional: sprinkle the tops of the cookies with flakey sea salt when they come out of the oven.