Instructables

Chewy White Chocolate Macadamia Nut Cookies with Toffee bits

Picture of Chewy White Chocolate Macadamia Nut Cookies with Toffee bits
Here's a quick and easy recipe for white chocolate macadamia nut cookies with toffee bits. These cookies are crisp on the outside, chewy on the inside and loaded with deliciousness! The great thing about this batch is that there's plenty of left over dough for you to freeze for an even quicker fresh cookie fix another day. The hardest thing about making these cookies is having the patience to chill the dough. Unless you want your cookies to spread into a flat mess, chilling is crucial. Let's get started. 
 
 
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Step 1: Ingredients

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We'll split the ingredients into four groups, 

The Starters: 
2 sticks of unsalted butter
1 cup brown sugar
1/2 
cup white sugar


The Wet:
large eggs
1 egg yolk
tsp vanilla extract 


The Dry:
2 1/4 cup all purpose flour
tsp baking powder
1 tsp salt 

The Goodies:
cup white chocolate chips
1/2 cup toffee bits 
1 1/4 cup roasted, salted  macadamia nuts 

First things first. Grab the butter and the eggs and pull them out of the fridge. You want to give them a good 25 minutes to warm up. You want the butter softened but not fully up to room temp. Also, preheat your oven to 375. If you want a more consistently baked cookie, preheat to 350 but 375 gives you a nice crispness on the outside and leaves the center chewy. 

Step 2: Creaming

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Hopefully you've got a stand mixer or an electric mixer. If you don't, no biggie, the only thing that really changes is you will want your butter to be room temp. 

Chop the sticks of butter up into squares around 1/4" - 1/2" thick and put the butter and both sugars in the bowl of your mixer. Start off on low for about a minute. As the butter starts to break down and the sugar starts incorporating put the mixer on medium. You want the butter and sugar fully incorporated and light and fluffy. Pay attention though as you don't want to let it mix too long. 
I love that you put toffee bits in! Nice idea!