Ingredients (~18 cookies)
- 1 3/4 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon Diamond Crystal kosher salt
- 1/2 cup (1 stick) unsalted butter, cold but pliable
- 3/4 cup light brown sugar, packed
- 1/3 cup granulated sugar
- 1 large egg
- 1 1/2 teaspoons vanilla extract
- 3/4 cup white chocolate chips
- 3/4 cup chopped macadamia nuts, toasted
Make the Cookie Dough
Preheat your oven to 350F. Spread the macadamia nuts on a baking sheet and toast for ~5-7 minutes, or until they are fragrant and lightly browned. Let them cool completely.
In a large bowl, whisk together the all-purpose flour, baking soda, and salt.
In the bowl of a stand mixer, beat the cold butter until it is pliable. Add both sugars and mix on medium speed until a paste forms.
It is important not to over-cream the butter and sugar; keeping the butter cool is key to a thick cookie.
Add the egg and vanilla extract, and beat until just combined, scraping down the bowl as needed.
Reduce the mixer speed to low and add the dry ingredients in two or three additions, mixing only until the flour is no longer visible.
Stir in the white chocolate chips and cooled, toasted macadamia nuts on low speed until they are evenly distributed.
Chill and Bake the Cookies
Use a medium cookie scoop (about 1.5 tablespoons) to portion the dough. Roll the dough into balls and place them on a parchment-lined baking sheet.
Cover the baking sheet with plastic wrap and chill the dough for at least 2 hours, or overnight.
When you’re ready to bake, preheat your oven to 325F.
Place the chilled cookie dough balls about 2 inches apart on a parchment-lined baking sheet.
Bake for ~10-12 minutes, or until the edges are set and light golden brown. The centers will look soft and slightly underdone.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
White Chocolate Macadamia Nut Cookies
Ingredients
- 1 3/4 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon Diamond Crystal kosher salt
- 1/2 cup unsalted butter 1 stick, cold but pliable
- 3/4 cup light brown sugar packed
- 1/3 cup granulated sugar
- 1 large egg
- 1 1/2 teaspoons vanilla extract
- 3/4 cup white chocolate chips
- 3/4 cup chopped macadamia nuts toasted
Instructions
- Toast macadamia nuts at 350F for 5-7 minutes until lightly browned. Cool completely.
- Whisk together flour, baking soda, and salt in a large bowl.
- Beat cold butter until pliable, then mix with both sugars on medium speed until paste forms.
- Add egg and vanilla, beat until just combined.
- Mix in dry ingredients on low speed until barely incorporated.
- Stir in white chocolate chips and toasted macadamia nuts.
- Scoop 1.5 tablespoon portions, roll into balls, place on parchment-lined baking sheet.
- Chill dough balls for 2 hours or overnight.
- Preheat oven to 325F.
- Place chilled dough balls 2 inches apart on parchment-lined baking sheet.
- Bake 10-12 minutes until edges are light golden and centers look slightly underdone.
- Cool on baking sheet 5 minutes, then transfer to wire rack.
