White Chocolate Macadamia Cookie
These White Chocolate Macadamia Cookies are classic cookie legends! So soft and chewy, each cookie is loaded with sinfully sweet white chocolate and creamy macadamia nuts. They’re simply delicious!
Servings: 12 Medium Cookies
Calories: 222kcal
Equipment
- Medium Cookie Scoop or Tablespoon
Ingredients
- 120 g All-Purpose Flour
- 60 g Bread Flour
- ¼ teaspoon Baking Soda
- ¾ teaspoon Baking Powder
- ½ teaspoon Salt
- 114 g Unsalted Butter
- 100 g Granulated Sugar
- 100 g Brown Sugar
- 1 Large Egg room temperature
- 90 g Roughly Chopped Macadamia Nuts plus a bit extra to add on top before baking if desired
- 120 g White Chocolate Chips plus a bit extra to add on top before baking if desired
Instructions
- Whisk together your dry ingredients – the flours, baking soda, baking powder and sea salt in a bowl and set aside.120 g All-Purpose Flour, 60 g Bread Flour, ¼ teaspoon Baking Soda, ¾ teaspoon Baking Powder, ½ teaspoon Salt
- Place the butter and sugars in your mixing bowl and using the paddle attachment, cream until you reach a fluffy, rather pale color. This should take about 5-7 minutes. Make sure to take a second to scrape down the bowl before then adding your egg mixing for an additional 3 minutes.114 g Unsalted Butter, 100 g Granulated Sugar, 100 g Brown Sugar, 1 Large Egg
- Slowly add the dry ingredients in three separate stages - the dough will look slightly crumbly but will eventually come together. Finally, mix in roughly chopped chocolate.90 g Roughly Chopped Macadamia Nuts, 120 g White Chocolate Chips
- Using a medium cookie scoop, roll your chilled dough into small balls. Place the scooped cookie dough in an airtight container and let them rest in the fridge for at least 30 minutes or so until firm and chilled. In the post above, I lay out a few reasons as to why I would recommend letting the dough chill for 24 hours!
- When ready to bake, preheat the oven to 350 degrees Fahrenheit and prepare your baking tray with parchment paper.
- Place your preferred number of cookies onto a baking sheet, and bake for about 13-15 minutes or until the edges have JUST started to brown. Remove from the oven and reshape as desired with a large circular cookie cutter, gently scooting the edges back to a perfectly circular shape. Then, let the cookies sit undisturbed for 3-5 minutes. Then, transfer to a wire rack and allow to cool completely.
Notes
Expert tips and troubleshooting
- Don’t skip chilling the dough. I know it’s tempting to bake your cookies right away, but leaving the dough in the fridge for at least 1 hour will solidify the butter and prevent the cookies from spreading.
- For a little more flavor, sprinkle the fresh-out-of-the-oven cookies with a pinch of flaky sea salt.
- Is the dough too dry? This can happen when your butter and egg are too cold. Make sure your eggs and dairy are at room temperature before getting started.
- Room temperature ingredients shortcut - To bring eggs down to room temperature quickly, submerge them in warm water for a few minutes. For butter, heat it in the microwave in 15 to 30-second intervals until soft but not melted.
- To store, keep the baked cookies in an airtight container at room temperature for about 1 week or in the fridge for up to 2 weeks. They also freeze well for about 3 months.
- To store raw cookie dough, keep it in an airtight container in the fridge and bake within 2 to 4 days.
- To freeze raw cookie dough, place the cookie dough balls on a baking sheet and freeze until solid. Transfer the balls to a sealed bag and freeze for up to 3 months. The cookie dough balls can be baked from frozen but may need an extra few minutes in the oven.
Nutrition
Calories: 222kcal | Carbohydrates: 30g | Protein: 3g | Fat: 10g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 99mg | Potassium: 64mg | Fiber: 1g | Sugar: 17g | Vitamin A: 156IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg
