Description
Deliciously buttery and chewy white chocolate macadamia nut cookies featuring a perfect balance of sweet white chocolate and crunchy macadamia nuts. These cookies are chilled to enhance flavor and baked to achieve crispy edges with gooey centers, making them an irresistible treat.
Ingredients
Wet Ingredients
- 1 cup salted butter, melted (226 grams)
- 1 large egg, at room temperature
- 1 large egg yolk, at room temperature
- 1 tbsp milk (15 grams)
- 2 tsp vanilla extract
Dry Ingredients
- 3/4 cup dark brown sugar, packed (165 grams)
- 3/4 cup granulated sugar (156 grams)
- 2 cups all-purpose flour, spooned & leveled or weighed out (260 grams)
- 1/2 tsp baking soda
- 1/2 tsp salt
Add-ins
- 1 cup roughly chopped macadamia nuts (146 grams)
- 10 ounces white chocolate chips or chopped white chocolate bars (283 grams)
- 2 ounces white chocolate chips or chunks (for topping the dough balls, 57 grams)
Instructions
- Prep: Roughly chop the macadamia nuts so you have a mix of larger and smaller pieces. If using white chocolate bars, chop them into chunks.
- Melt & Cool Butter: Melt the butter in a medium mixing bowl for 30-60 seconds until nearly melted. Stir to help residual heat melt it fully, then refrigerate for 12-15 minutes until the butter is partially solidified but not completely hardened. Whisk before use to smooth it out. The temperature should be around 75°F.
- Make the Cookie Dough: Add the dark brown sugar and granulated sugar to the cooled melted butter and whisk to combine. Whisk in the egg, egg yolk, and vanilla extract, followed by the milk. Stir in the all-purpose flour, baking soda, and salt until just combined. Fold in the chopped macadamia nuts and white chocolate pieces.
- Scoop Dough Balls: Using a scale, scoop the dough into 75-gram balls. Add extra white chocolate chunks to exposed spots on top of the dough balls. Place the dough balls in an airtight container and chill in the refrigerator for at least 2 hours or up to 72 hours to improve flavor and texture.
- Bake: Preheat the oven to 350°F (177°C). Place 4 cookie dough balls on a lined baking sheet. Bake for 10 minutes, then remove the cookie sheet and gently bang the pan against the oven top to spread the cookies for crisp edges and chewy centers. Return to the oven and bake for an additional 3-4 minutes. Remove again, bang the cookies once more, then transfer them to a cooling rack. Allow to cool before serving.
- Serve & Store: Enjoy the cookies warm and gooey, optionally sprinkled with flaked sea salt. Store cooled cookies in an airtight container for 3-4 days.
- Freezing Dough & Make-Ahead Tips: Scoop dough balls, freeze them individually on a sheet pan until solid, then transfer to a freezer bag or airtight container. Freeze for up to 1-2 months. Bake from frozen by adding 1-2 minutes to baking time, or thaw overnight in the fridge before baking.
Notes
- Ensure butter is cooled to about 75°F after melting for best dough texture.
- Chilling the dough for at least 2 hours enhances flavor and texture dramatically.
- Banging the cookie sheet after initial baking helps create crisp edges and chewy centers with rippled edges.
- Use flaked sea salt to finish cookies for a perfect sweet-salty flavor contrast.
- Dough can be frozen to plan ahead; bake straight from frozen with slightly increased baking time.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
