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
Making the Cookie Dough
Preheat your oven to 350F.
Spread out the macadamia nuts on a baking sheet and place them in the oven for ~5-7 minutes until fragrant and lightly toasted.
Allow them to cool completely.
In a large mixing bowl, combine the all-purpose flour, baking soda, and salt together.
In the bowl of a stand mixer, start beating the cold butter until it’s soft enough for mixing.
Add both sugars and mix with the paddle attachment on medium until they form a paste.
It is critical not to cream the butter and sugar for too long; the key to getting a thick cookie is having the butter be cold.
Add the egg and vanilla extract and mix until combined, scraping down the sides of the mixer as necessary.
Decrease the speed of the mixer down to low and add the dry ingredients in 2 or 3 increments, mixing until you can no longer see dry flour.
Slowly mix in the white chocolate chips and macadamia nuts until they evenly spread through the mix.
Chilling and Baking the Cookies
Using a medium cookie scoop (about 1.5 tablespoons), scoop out the cookie dough and roll it into balls.
Place the cookie dough balls onto a parchment paper-lined baking sheet.
Cover the cookie dough balls with plastic wrap and refrigerate for at least 2 hours or overnight.
Preheat your oven to 325F right before you’re ready to bake the cookies.
Spread the chilled cookie dough balls onto a parchment paper-lined cookie sheet, spacing the cookie dough balls about 2 inches apart.
Bake for ~10-12 minutes or until the edges are set and just slightly golden brown.
The centers will appear soft and underbaked.
Allow the cookies to cool for 5 minutes before placing them on 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.
