White Chocolate Macadamia Cookies

Name: White Chocolate Macadamia Cookies
Total time: 1 h
Yield: 25 - 30 serving(s)
Ingredients: 2 c. all-purpose flour; 1 tsp. baking soda; 1/2 tsp. kosher salt; 3/4 c. (11/2 sticks) unsalted butter, at room temperature; 2/3 c. packed light brown sugar; 1/3 c. granulated sugar; 1 large egg; 1 1/2 tsp. pure vanilla extract; 6 oz. white chocolate, chopped (or white chocolate chips); 1 c. roasted salted macadamia nuts, chopped

These will go fast.

By Joy ChoPublished: Oct 24, 2024

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mike garten

Yields:

25 - 30 serving(s)

Total Time:

1 hr

For these irresistibly sweet and nutty cookies, we prefer white chocolate in a bar or block that you can chop for organic-looking chunks that bake up beautifully (they taste better, too!). Dot the tops of cookie dough scoops with more chopped nuts and chocolate before baking (or chilling for later) for extra-pretty, portrait-worthy treats.

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Ingredients

2 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. kosher salt
3/4 cup (11/2 sticks) unsalted butter, at room temperature
2/3 cup packed light brown sugar
1/3 cup granulated sugar
1 large egg
1 1/2 tsp. pure vanilla extract
6 oz. white chocolate, chopped (or white chocolate chips)
1 cup roasted salted macadamia nuts, chopped

Directions

1. Step 1In medium bowl, whisk together flour, baking soda, and salt.
2. Step 2In stand mixer, beat butter and both sugars on medium, scraping bowl halfway through, until light and fluffy, about 3 minutes. Beat in egg, then vanilla, scraping bowl as needed. With mixer on low speed, gradually add flour mixture and mix until just combined. Fold in white chocolate and macadamia nuts. Cover bowl with plastic wrap and refrigerate 1 hour.
3. Step 3Arrange racks in upper and lower thirds of oven and heat oven to 350°F. Line 2 baking sheets with parchment paper. Drop heaping 2-tablespoon portions of dough onto prepared sheets, spacing 2 inches apart (see Recipe Tip). Bake, rotating sheets and swapping positions on racks halfway through, until just set and golden brown around edges, 12 to 14 minutes. Let cookies cool on sheets 5 minutes, then transfer to wire racks to cool completely. Let baking sheets cool completely before repeating scooping and baking with remaining dough (you can reuse parchment).

Recipe Tip: If you don’t want to bake right away, measure out cookie dough portions, line up snugly on parchment-lined baking sheet, cover with plastic wrap, and refrigerate for up to 3 days. Move dough portions 2 inches apart when ready to bake.