White Chocolate Macadamia Nut Cookies
User Reviews
5
White Chocolate Macadamia Nut Cookies
Description
This cookie recipe starts by combining dry ingredients separately to ensure even leavening. The butter and sugars are creamed until smooth, into which eggs and vanilla are incorporated. Dry ingredients are folded in just until combined to preserve a tender crumb. White chocolate chips and roughly chopped macadamia nuts add texture and bursts of flavor across the dough balls.
Baked at 350 degrees Fahrenheit, the cookies develop crisp edges while maintaining a soft inside. The addition of flaky sea salt just after baking creates a contrast that brightens the cookie's sweet and nutty profile. These cookies work well as a treat for everyday snacking or sharing.
Baked cookies store well at room temperature in an airtight container for up to four days. Both the dough and baked cookies can be frozen for up to two months, allowing flexibility for future use.
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt sea salt
- 1 cup unsalted butter at cool room temperature
- 1 cup light brown sugar packed
- 1 cup granulated sugar
- 2 egg large
- 1 tablespoon vanilla extract pure
- 1 cup white chocolate chips
- 1 cup macadamia nuts roughly chopped
- sea salt for sprinkling on cookies, flaky
Instructions
- Preheat oven to 350 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper and set aside.
- In a medium bowl, whisk together flour, baking powder, baking soda, and sea salt. Set aside.
- In the bowl of a stand mixer, cream the butter and sugars together until creamy and smooth, stopping to scrape down the sides of the bowl as necessary. This will take 1 to 2 minutes.
- Add the eggs and vanilla extract. Mix until well combined.
- With the mixer off, add all of the dry ingredients. Turn the mixer on low and mix until just combined. Don’t over mix. Stir in the white chocolate chips and macadamia nuts.
- Form the cookie dough into balls, about 2 tablespoons of dough per cookie. Place on prepared baking sheet, about 2 inches apart.
- Bake cookies for 8 to 12 minutes or until the edges are slightly golden brown. Check early to make sure you don’t over bake, every oven is different. Remove from oven and sprinkle the cookies with flaky sea salt. Let cookies cool on the baking sheet for 5 minutes. Transfer to a wire cooling rack and cool completely.
Notes
- Store baked cookies in an airtight container at room temperature for up to 4 days.
- You can freeze unbaked cookie dough balls or baked cookies for up to 2 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 30cookies
Amount Per Serving
Calories 223 kcal
% Daily Value*
| Calories | 223kcal | 11% |
| Carbohydrates | 28g | 9% |
| Protein | 2g | 4% |
| Fat | 12g | 18% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 28mg | 9% |
| Sodium | 127mg | 5% |
| Potassium | 76mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 18g | 36% |
| Vitamin A | 207IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 33mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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