Lemon White Chocolate Macadamia Nut Cookies
These are chewy cookies with toasted macadamia nuts, white chocolate, and lemon zest. If you're into citrus flavors but want something that's not overly tart, the white chocolate balances things out.
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.
Notes
Centers will look slightly underdone but will set as they cool. Do not remove from baking sheet too early or they will fall apart.