White Chocolate Macadamia Nut Cookies
Yield: 24 cookies
Calories: 246kcal
Baking a batch of these white chocolate macadamia nut cookies always brings a touch of luxury and indulgence to any occasion.
Ingredients
- 2 cups (284 g) all-purpose flour
- ½ teaspoon (2 g) baking soda
- ½ teaspoon kosher salt
- ¾ cup (180 g) unsalted butter
- 1 cup (198 g) light brown sugar, packed
- ½ cup (99 g) granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons (10 ml) pure vanilla extract
- 1 ½ cup (277 g) white chocolate chips, divided
- 1 cup (138 g) macadamia nuts, roughly chopped
Instructions
- Preheat the Oven – Adjust the oven rack to the middle position. Heat to 350°F (177ºC). Line three large baking sheets with parchment paper.
- Mix the Dry Ingredients – In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- Melt the Butter – Cut the butter into 12 even-sized pieces. In a medium skillet, melt the butter over medium heat for about 1 to 2 minutes. Once melted, immediately remove the pan from the burner. Cool slightly to below 140ºF (60ºF). This prevents the butter from cooking the eggs.
- Mix the Butter and Sugars – In a stand mixer fitted with the paddle attachment, add the melted butter, brown sugar, and granulated sugar. Mix on medium speed (setting 5) until smooth, about 1 minute.
- Make the Dough – Add the egg, egg yolk, and vanilla. Mix on medium speed (setting 5) until combined, about 1 minute. Gradually add the flour mixture on low speed (setting 2) until just combined, do not overmix. Add 1 ¼ cups white chocolate chips and macadamia nuts. Mix at the lowest speed (stir) until incorporated, about 10 seconds.
- Roll Out Dough Balls – Divide the dough into 24 portions, each about 2 tablespoons, and roll into balls. Arrange them at least 2" apart on lined baking sheets, 8 per tray. Use the remaining ¼ of the white chocolate chips to press into the tops of each ball.
- Bake the Cookies – Bake one tray at a time for 10 minutes, then rotate the baking sheet. Continue to bake until the centers are soft and puffy and the cookie edges set, about 2 to 5 minutes.
- Cool the Cookies – Place the baking sheet on a wire rack and let the cookies cool for 5 to 10 minutes. Transfer to a wire rack to cool completely. Bake the remaining trays once the oven is back up to temperature.
Notes
- Make Ahead: Refrigerate dough balls for up to 1 week, or freeze for up to 2 months. Bring to room temperature before baking.
- Adding Dried Fruit: Add 1 cup of chopped cranberries or raisins. Mix in when adding the chips and nuts.
- Storing: Store cookies in an airtight container for up to 5 days.
- Freezing: Store in a resealable plastic bag or airtight container for up to 1 month.
Nutrition
Calories: 246kcal | Carbohydrates: 29g | Protein: 3g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 33mg | Sodium: 88mg | Potassium: 82mg | Fiber: 1g | Sugar: 20g | Vitamin A: 201IU | Vitamin C: 0.1mg | Calcium: 40mg | Iron: 1mg
Recipe Link
Recipe Video