Ingredients (~36 cookies)
- 1 1/4 cups unsalted butter, room temperature
- 1 1/3 cups granulated sugar
- 1 cup brown sugar
- 2 eggs
- 1 Tbsp vanilla extract
- 1 Tbsp lemon zest (from ~2 large lemons)
- 3 3/4 cups all-purpose flour (spooned and leveled)
- 1 tsp baking powder
- 1 cup macadamia nuts
- 1 cup white chocolate chips
Toast the Macadamia Nuts First
Get your oven to 350F.
Spread 1 cup of macadamia nuts in a single layer on a rimmed baking sheet – no need to grease it.
Toast for ~8-10 minutes until they smell nutty and turn light brown.
Pull them off the sheet right away and move to a plate or bowl; if you leave them on the hot pan they’ll keep cooking and can burn.
If you’re making the cookies immediately after, drop the oven temp to 325F.
Mix the Wet Ingredients
In a large mixing bowl, combine 1 1/4 cups softened butter, 1 1/3 cups granulated sugar, 1 cup brown sugar, 2 eggs, 1 Tbsp vanilla extract, and 1 Tbsp lemon zest.
Beat with a mixer on medium speed until light and creamy – this usually takes ~2-3 minutes.
The mixture should look pale and fluffy when it’s ready.
Add the Dry Ingredients
In a separate bowl, whisk together 3 3/4 cups all-purpose flour and 1 tsp baking powder.
Add this to the wet ingredients and mix on low speed until just combined.
Don’t overmix here – you’re just looking for the flour to disappear into the batter.
Fold in the Nuts and Chocolate
Chop your toasted macadamia nuts into smaller pieces – I usually go for ~1/4″ chunks so they’re in every bite but not too large.
Add the chopped nuts and 1 cup white chocolate chips to the batter.
Stir with a spatula until everything is evenly distributed throughout.
Portion and Bake at 325F
Line your baking sheets with parchment paper.
Using a 2 Tbsp cookie scoop (or a spoon), drop dough onto the sheets with ~1 1/2-2″ between each cookie to account for spreading.
Bake for ~16-18 minutes, or until the edges turn golden brown.
The centers will look slightly underdone but they’ll set up as they cool.
Let the cookies sit on the baking sheet for ~3-5 minutes before moving them to a wire rack to cool completely.
If you pull them off too early they’ll fall apart since they’re still soft.
Lemon White Chocolate Macadamia Nut Cookies
Ingredients
Ingredients (~36 cookies)
- 1 1/4 cups unsalted butter, room temperature
- 1 1/3 cups granulated sugar
- 1 cup brown sugar
- 2 eggs
- 1 Tbsp vanilla extract
- 1 Tbsp lemon zest, from ~2 large lemons
- 3 3/4 cups all-purpose flour, spooned and leveled
- 1 tsp baking powder
- 1 cup macadamia nuts
- 1 cup white chocolate chips
Instructions
- Preheat oven to 350F and spread 1 cup macadamia nuts on a rimmed baking sheet in a single layer.
- Toast nuts for 8-10 minutes until light brown and fragrant.
- Remove nuts immediately to a plate to prevent burning.
- Lower oven temperature to 325F.
- In a large bowl, beat 1 1/4 cups softened butter, 1 1/3 cups granulated sugar, 1 cup brown sugar, 2 eggs, 1 Tbsp vanilla extract, and 1 Tbsp lemon zest on medium speed for 2-3 minutes until pale and fluffy.
- In a separate bowl, whisk together 3 3/4 cups all-purpose flour and 1 tsp baking powder.
- Add dry ingredients to wet ingredients and mix on low speed until just combined.
- Chop toasted macadamia nuts into 1/4 inch pieces.
- Fold chopped nuts and 1 cup white chocolate chips into batter with a spatula until evenly distributed.
- Line baking sheets with parchment paper.
- Drop dough using a 2 Tbsp cookie scoop onto sheets, spacing cookies 1 1/2-2 inches apart.
- Bake for 16-18 minutes until edges are golden brown.
- Let cookies cool on baking sheet for 3-5 minutes, then transfer to a wire rack to cool completely.