White Chocolate Macadamia Nut Cookies
User Reviews
5
White Chocolate Macadamia Nut Cookies
Description
The cookie dough begins by creaming room temperature unsalted butter with light brown and granulated sugar until light and fluffy. Eggs and vanilla extract are incorporated, followed by a mixture of all-purpose flour, cornstarch, baking soda, baking powder, and fine sea salt. The dough then receives white chocolate chips and chopped macadamia nuts folded in for bursts of sweetness and nutty flavor.
For best results, the dough is chilled in plastic wrap for 24 to 72 hours to enhance the texture and deepen the flavor. Once rested, dough balls are portioned using a large scoop and baked at 350°F until golden brown around the edges but still soft inside. Cooling on the baking sheet briefly before transferring to wire racks lets the cookies set properly.
The resulting cookies have a tender center with crunchy edges, highlighted by rich white chocolate and crunchy macadamia nuts. They combine sweet and salty notes if salted nuts are used, or a sweeter profile with unsalted nuts.
The recipe notes suggest using unsalted macadamias unless a salty-sweet combination is preferred, and leaving the dough to chill ensures the best texture.
Ingredients
- 3 cups all-purpose flour 381 grams
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt fine sea salt
- 2 unsalted butter at cool room temperature, sticks, 226 grams
- 1 cup light brown sugar lightly packed, 200 grams
- 1/2 cup granulated sugar 100 grams
- 2 egg at cool room temperature, large eggs plus 1 egg yolk
- 2 teaspoons vanilla extract
- 1 1/2 cups white chocolate chips 255 grams
- 1 1/2 cups macadamia nuts unsalted, 210 grams, chopped
Instructions
- If baking right away, preheat the oven to 350°F. Line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, cornstarch, baking soda, baking powder, and salt.
- In a large bowl, use an electric mixer on medium-high speed to cream the butter and sugars until light and fluffy, 2 to 3 minutes. Add the eggs and yolk, one at a time, beating well after each addition. Add the vanilla. Slowly beat in the flour mixture. Stir in the white chocolate chips and nuts with a rubber spatula.
- If time permits, wrap dough in plastic wrap and refrigerate for at least 24 hours but no more than 72 hours. Let dough sit at room temperature until it is just soft enough to scoop.
- Using a large (3-tablespoon) spring-loaded scoop, drop balls of dough onto prepared baking sheets, spacing at least 2 1⁄2 inches apart.
- Bake for 11-12 minutes, or until golden brown. Cool for 5 minutes before removing to wire racks to cool completely. Cookies can be stored in an airtight container at room temperature for up to 3 days.
Notes
- Use unsalted macadamia nuts for a balanced sweetness; salted nuts create a distinct salty-sweet flavor.
- Chill the dough for 24 to 72 hours before baking to deepen flavor and improve texture.
- Use a large scoop to portion dough for consistent cookie size and even baking.
User Reviews
Overall Rating
5
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