Lemon White Chocolate Macadamia Nut Cookies

Lemon white chocolate macadamia nut cookies are the perfect combination of salty and sweet. Chewy, buttery cookies are filled with lemon zest, white chocolate chips, and crunchy macadamia nuts.

Prep Time 30

Cook Time 12

Resting time 30

Total Time 1 12

Servings cookies

Author Heather

Ingredients

1 cup (226 g) unsalted butter room temperature
¾ cup (160 g) brown sugar
½ cup (100 g) granulated sugar
2 large eggs room temperature
1 tablespoon lemon zest
1 teaspoon vanilla extract
2 ¾ cups (330 g) all purpose flour
1 teaspoon salt
¾ teaspoon baking soda
1 cup (170 g) white chocolate chips
1 cup (114 g) chopped macadamia nuts

Instructions

In a large bowl, add butter, brown sugar, and granulated sugar. Using a hand mixer or stand mixer, beat until creamed and fluffy, about a minute. Add eggs, lemon zest, and vanilla extract. Beat until fluffy, about a minute.
In a separate bowl, sift together the flour, salt, and baking soda. Gradually stir dry ingredients into butter mixture until just combined.
Add white chocolate chips and macadamia nuts and stir to incorporate.
Cover bowl or wrap dough in wax paper. Chill for 30 minutes (or up to 24 hours) in the refrigerator. Refrigerating allows the flour to hydrate, flavors to meld, and creates a firmer dough that spreads less in the oven.
Preheat oven to 350℉ and line a baking sheet with parchment paper. Set aside.
Remove dough from refrigerator. Scoop dough using a 1.5 tablespoon scoop or shape by hand into 1.5 inch balls.
Place cookie dough balls 2 inches apart onto prepared baking sheet. Place cookie dough balls 2 inches apart onto a parchment lined baking sheet. Bake for about 12-14 minutes, or until lightly browned across the tops and edges.
Allow to cool for 5 minutes before removing to a wire rack to cool completely.

Notes

Storage: Cookies will keep for 5-7 days in a sealed container. To help keep cookies fresh, you can place a slice of bread in the container with the cookies. Replace the bread slice as needed.
Make ahead: Raw cookie dough will keep in the refrigerator for 3 days. Cookie dough balls (and baked cookies) freeze well, up to 3 months in a sealed plastic container or freezer bag. Allow frozen balls to thaw for up to 10 minutes on the baking sheet before baking, or add 1-2 minutes to the baking time.
Want to make classic macadamia nut cookies? Omit the lemon for a regular white chocolate macadamia nut cookie.
Top tips: Be sure to check out my 10 tips for baking cookies, based on reader comments and questions!

Nutrition