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Cookies
White Chocolate Macadamia Nut Cookies
These cookies have lived in the shadow of chocolate chip cookies for way too long and I'm here to correct that. When done right, white chocolate macadamia cookies are buttery, rich, and have this incredible crunch-to-chew ratio from the toasted macadamias. The key word there is TOASTED. Raw macadamia nuts in cookies are fine. Toasted macadamia nuts in cookies are transcendent. Five minutes in the oven transforms them from bland and waxy to nutty and golden. Also, use actual white chocolate (cocoa butter-based), not white chips (palm oil-based). The difference in flavor is night and day. This is a hill I will die on.
Ingredients
- 1 1/2 cups macadamia nuts, roughly chopped
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp fine sea salt
- 1 cup unsalted butter, softened
- 3/4 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 8 oz white chocolate, chopped into chunks
Instructions
- 1
Toast the macadamias
Spread chopped macadamia nuts on a baking sheet and toast at 325°F (165°C) for 5-7 minutes, shaking the pan halfway through. Watch them like a hawk because they go from golden to burnt in about 30 seconds. They should be light golden and smell nutty. Let cool completely.
- 2
Mix dry ingredients
Whisk flour, baking soda, and salt together. Set aside.
- 3
Cream butter and sugars
Beat softened butter and both sugars on medium speed for 3-4 minutes until light and fluffy. Add eggs one at a time, beating well after each. Add vanilla.
- 4
Combine
Add the flour mixture and mix on low until just combined. Fold in the toasted macadamias and white chocolate chunks by hand with a spatula. Distribute them evenly. Every bite should have both.
- 5
Bake
Scoop 2-tablespoon balls onto parchment-lined baking sheets, 2 inches apart. Bake at 350°F (175°C) for 10-12 minutes until edges are golden and set but centers are still pale and soft. White chocolate cookies brown faster than regular cookies, so keep an eye on them.
- 6
Cool
Let cool on the pan for 5 minutes, then transfer to a wire rack. The white chocolate will still be melty and gooey for a few minutes. Try to resist. Or don't. I'm not your mom.
Baker's Notes
- Toast the macadamias. I cannot stress this enough. It takes 5 minutes and triples the flavor. Skip this step and the cookies will be fine. Do this step and they'll be incredible.
- Use real white chocolate (check the ingredients for cocoa butter). White baking chips use palm oil and taste like sweetened wax. Ghirardelli or Lindt white chocolate bars chopped into chunks are perfect.
- Chop the white chocolate by hand into irregular chunks, don't use chips. The irregular pieces melt unevenly, which creates pockets of gooey chocolate and crispy caramelized bits. Way better texture.
- If the dough is too soft to scoop (common in warm kitchens), chill for 15 minutes. You want thick cookies, not pancakes.
Nutrition
Calories
250
Fat
15g
Carbs
26g
Protein
3g
Sugar
16g
Serving
1 cookie
Notes
FAQ
Can I use white chocolate chips instead of chopped white chocolate?
Should I toast the macadamias?
These taste too sweet. How do I fix that?
Can I freeze the dough?
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