White Chocolate Orange Macadamia Cookies
Buttery drop cookies studded with white chocolate chunks, roasted macadamia nuts, and bright orange zest. Creamed butter and sugar create a tender crumb; chilling the dough ensures even baking. Light golden edges signal doneness. A sophisticated citrus-nutty variation on classic cookie making.
Ingredients
Instructions
- 1
Preheat oven to 375 degrees F. Line baking sheets with parchment paper.
- 2
Whisk together flour, salt, and baking soda in a medium bowl.
- 3
Cream butter and sugar in a large bowl until light and fluffy.
- 4
Add egg and vanilla to the creamed mixture and combine thoroughly.
- 5
Add flour mixture to butter mixture and mix only until flour is incorporated; do not overmix.
- 6
Fold in white chocolate chunks, macadamia nuts, and orange zest.
- 7
Chill dough completely in the refrigerator for a couple of hours.
- 8
Form dough into 1.5 inch balls and place on parchment-lined baking sheets about 3 inches apart.
- 9
Bake until light brown around the edges, about 12 minutes for smaller cookies or about 15 minutes for larger cookies.
- 10
Cool on baking sheet for 10 minutes, then transfer to a wire rack to cool thoroughly.
Tips
Chill dough completely before shaping to prevent excessive spreading during baking.
Oven temperature and baking sheet type affect baking time; watch for golden edges rather than relying solely on time.
Remove cookies when edges are light golden brown to avoid overbaking, which dries them out.
Good to Know
Airtight container at room temperature for up to 5 days.
Dough can be chilled for up to 24 hours before shaping and baking. Baked cookies can be frozen for up to 3 months.
Serve at room temperature with coffee, tea, or milk.
Common Mistakes
Overmix dough after adding flour to avoid tough cookies with poor texture.
Skip chilling dough to avoid excessive spreading during baking.
Overbake cookies; remove when edges are golden brown, not brown throughout.