White Chocolate Macadamia Cookie from Insomnia Cookies features buttery macadamia nuts and rich white chocolate chunks baked into a soft, chewy cookie with a golden-brown exterior, delivering a delightful blend of sweet and nutty flavors.
Equipments
- Mixing bowl
- Stand mixer or hand mixer
- Measuring cups
- Measuring spoons
- Rubber spatula
- Cookie scoop or tablespoon
- Baking sheet
- Parchment paper or silicone baking mat
- Wire cooling rack
- Knife (for chopping macadamia nuts and white chocolate, if using bars)
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup white chocolate chips or chopped white chocolate
- 1 cup macadamia nuts, coarsely chopped
Use unsalted butter softened to room temperature for better incorporation into the dough, ensuring a smooth consistency. Light brown sugar packed firmly will add moisture and a subtle caramel flavor, balancing the sweetness of the white chocolate chunks. Measure flour accurately with a spoon and level off to avoid dense cookies, while coarsely chopped macadamia nuts provide a satisfying crunch amidst the soft, chewy texture. Incorporate pure vanilla extract to enhance the sweet and nutty flavor profile characteristic of White Chocolate Macadamia Cookies. Your inspired version from the White Chocolate Macadamia Cookie copycat menu will capture the rich, golden-brown exterior and indulgent taste found at Insomnia Cookies.
Instructions
- Preheat oven to 350°F (175°C). Line baking sheet with parchment paper or silicone baking mat.
- In a mixing bowl, whisk together flour, baking soda, and salt. Set aside.
- In a stand mixer or with a hand mixer, cream softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Mix in vanilla extract.
- Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Fold in white chocolate chips (or chopped white chocolate) and chopped macadamia nuts with a rubber spatula.
- Use a cookie scoop or tablespoon to portion dough onto the prepared baking sheet, spacing cookies about 2 inches apart.
- Bake for 10–12 minutes, or until cookies are lightly golden around the edges but still soft in the center.
- Remove from oven and let cookies cool on the baking sheet for 5 minutes.
- Transfer cookies to a wire cooling rack to cool completely.
Substitution
This White Chocolate Macadamia Cookie from Insomnia Cookies copycat menu can be adapted by substituting macadamia nuts with toasted pecans or walnuts if unavailable. Use cream cheese chips or white almond bark in place of white chocolate chunks for a similar creamy sweetness. If you prefer a crunchier texture, lightly toast the nuts before mixing them into the dough. You can also swap light brown sugar with dark brown sugar to add a deeper molasses flavor to your cookies. Ensure your butter is softened to room temperature to achieve the perfect soft and chewy consistency.
Tips
Ensure your butter is softened to room temperature for proper creaming with the sugars, which is crucial for the cookie's soft texture. Measure your flour accurately by spooning it into the cup and leveling it off to avoid dense cookies. When folding in white chocolate and macadamia nuts, use a gentle motion to maintain dough integrity and even distribution. You should let cookies cool on the baking sheet before transferring to a wire rack to prevent breaking or flattening.
Nutritions
Each White Chocolate Macadamia Cookie from Insomnia Cookies contains significant amounts of butter and sugars, contributing to its high calorie and fat content. The macadamia nuts provide heart-healthy monounsaturated fats, protein, and fiber, enhancing its nutritional profile compared to traditional cookies. White chocolate adds sweetness and some calcium but also increases sugar levels. Your indulgence offers a rich source of energy but should be enjoyed in moderation due to sugar and saturated fat contents.
Storage
Store your White Chocolate Macadamia Cookies in an airtight container at room temperature to maintain their soft, chewy texture for up to five days. For longer storage, freeze the cookies in a single layer on a baking sheet until firm, then transfer to a freezer-safe bag or container; thaw at room temperature before enjoying. Avoid refrigerating, as this can cause the cookies to harden and lose their moist, tender consistency.
Variation or Alternatives
For a different twist, replace white chocolate chips with milk or dark chocolate chunks to add a deeper cocoa flavor. You can substitute macadamia nuts with pecans or walnuts for a varied nutty crunch. Using browned butter instead of softened butter intensifies the cookie's richness and gives a caramelized undertone. You might also chill the dough for 30 minutes before baking to enhance texture and prevent excessive spreading, ensuring thicker, chewier cookies.
Allergies
The White Chocolate Macadamia Cookie contains common allergens such as eggs, dairy from butter and white chocolate, and tree nuts from macadamia nuts. If you have allergies to any of these ingredients, it is important to avoid this cookie to prevent adverse reactions. Always check ingredient labels carefully to ensure your safety.
Why this recipe?
The White Chocolate Macadamia Cookie from Insomnia Cookies combines rich, creamy white chocolate chunks with crunchy, buttery macadamia nuts, delivering a perfect balance of sweetness and texture that delights the palate. Its soft, chewy dough infused with premium ingredients creates a comforting, indulgent experience that keeps customers coming back. Many appreciate the cookie's unique flavor profile, which stands out among traditional chocolate chip varieties, making it a fan favorite. Trying to make your own copycat version allows you to customize ingredient quality and freshness while enjoying the same irresistible taste in your own home.