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Ingredients (makes 28 cookies)

• 3 cups flour
• 1 tbsp baking soda
• 3/4 cup brown sugar
• 1/2 cup white sugar
• 3 eggs
• 1 cup butter
• 1 tsp almond extract
• 1 tsp vanilla extract
• 1 cup chopped macadamia nuts
• 1 cup white chocolate morsels

Instructions

1. Place a saucepan on a burner set at low heat
2. As the saucepan heats up, roughly chop the macadamia nuts
3. Add the butter to the saucepan and let melt
4. Once the butter is melted, add the brown sugar and stir together
5. Let the mixture cool
6. In a mixing bowl, add the flour, baking soda, and white sugar
7. Add in the butter and brown sugar mixture, eggs, almond extract, and vanilla extract, then whisk
8. Let the cookie batter cool in the refrigerator for 30 minutes
9. Once the batter is cooled, add the macadamia nuts and white chocolate morsels
10. Let the batter cool for another 15 minutes
11. Preheat oven to 350 degrees Fahrenheit
12. Remove the dough from the refrigerator and roll the dough into ½ inch balls
13. Bake in batches for 10-12 minutes

White chocolate and macadamia nut cookies are a classic, and honestly so easy to make. Yes, there are a lot of steps, but they come out the same every time. Take these out of the oven at 10 minutes or sooner if you want a softer, gooier cookie. 

Before I ever made these cookies, I was a little nervous that the macadamia nuts wouldn’t soften as I chopped them kind of coarsely, but even the crunchier cookies were still so soft. I might even recommend chopping up the white chocolate morsels to have them melt into the batter. 

These were great to serve at my book club, but also a great cookie to have throughout the week as a little sweet treat. Classic and decadent, these are by far my favorite cookies to make.