Subway White Chocolate Macadamia Nut Cookies
These soft and chewy white chocolate macadamia nut cookies are a delight to eat! They taste even better than the ones from Subway. With this copycat recipe, you'll be able to whip up a batch of delicious, chocolate-studded cookies with your mixer.
Servings: 28 cookies
Calories: 234kcal
Ingredients
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter melted
- 1 cup granulated sugar
- 1 cup brown sugar packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup macadamia nuts coarsely chopped
- 1 cup white chocolate chips
Instructions
- Line two 11x17-inch light colored cookie sheets with parchment paper and preheat the oven to 350°F. Melt the butter in a microwave-safe bowl on high for 50-60 seconds, making sure it's covered with paper towel to reduce explosions. Coarsely chop the macadamia nuts with a sharp knife.
- Whisk together the flour, baking powder, baking soda, and salt until well combined, then set aside.
- Place the melted butter and the two sugars into the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed until the mixture is combined, about 1 minute.
- Add the eggs and vanilla extract along with a couple large spoonfuls of the flour mixture, and beat until well mixed.
- Add the remaining dry ingredients and mix on low speed until the dough is smooth.
- Dump in the coarsely chopped macadamia nuts and the white chocolate chips and stir on low speed until they are evenly mixed.
- Drop 2 tablespoon-sized scoops of dough (50g per cookie) onto the prepared trays, placing six per tray. Flatten each one slightly with your fingers, or they will be a little too thick.
- Bake each tray at 350°F for 12 minutes, or until the edges of the cookies are lightly browned.
- Let the cookies cool for 2-3 minutes on the tray, then transfer them to wire racks to cool completely.
Notes
- Set yourself up for success. Use a kitchen scale to measure the solid ingredients easily and accurately, and calibrate your oven with an oven thermometer to ensure it's at the right temperature.
- Don't have a stand mixer? A hand mixer will work fine to mix up the dough, but stir in the chips and nuts with a flexible spatula to avoid overloading the motor.
- Use light colored sheet pans rather than dark ones, as it will help the cookies cook more evenly. (Pizza stones also work great.) Don't skip lining the pans with parchment, as it provides additional insulation and makes cleanup easy.
- Flatten each dough ball before baking. This encourages the dough to spread in the oven, keeping the cookies a nice thickness while maintaining their soft, chewy texture.
- Bake each tray by itself in the middle of the oven. Baking more than one pan at a time in a conventional home oven will compromise the bake for both trays.
Nutrition
Serving: 1cookie | Calories: 234kcal | Carbohydrates: 30g | Protein: 2g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 19mg | Sodium: 79mg | Potassium: 63mg | Fiber: 1g | Sugar: 19g | Vitamin A: 205IU | Vitamin C: 0.1mg | Calcium: 32mg | Iron: 1mg
