White Chocolate Chip Macadamia Cookies
Here's an easy recipe for white chocolate chip and macadamia cookies. These chewy chocolate chip cookies are made with light brown sugar, white chocolate (from chocolate bars and chocolate chips) and chopped macadamia nuts. You can mix the dough and bake it right away!
Servings: 18
Calories: 223kcal
Ingredients
- 156 grams bleached all-purpose flour
- 5 mL Diamond Crystal fine kosher salt or 2.5 mL (½ tsp) table salt
- 2.5 mL baking soda
- 115 grams unsalted butter
- 200 grams light brown sugar
- 1 large egg(s)
- 15 mL pure vanilla extract
- 175 grams white chocolate either chips or chopped white chocolate, plus a little extra for garnishing before baking
- 115 grams macadamia nuts chopped
Instructions
- Preheat the oven to 350 °F (175 °C). Line two large half-sheet pans with parchment paper. Set aside.
- In a large bowl, using an electric hand mixer or stand mixer, cream together the butter and the brown sugar until it's very light and fluffy.
- Add the egg and vanilla, and mix well until the mixture is light and fluffy again. Make sure to clean down the sides of the bowl as needed with a big spatula.
- In a medium bowl, whisk together the flour, salt, and baking soda. If there are lumps, use a sifter. The salt may not pass through so dump it into the mixer bowl.
- Pour the whisked dry ingredients into the mixer bowl, and incorporate them either on low or by hand with a big wooden spoon.
- Mix in the chocolate chips and chopped macadamia nuts. The dough should be thick but sticky.
- Scoop approximately 40–50 gram portions of the dough, rolling them into balls.
- Place 6 cookies per cookie sheet, being sure to space them apart and stagger them. Garnish each scoop with a few extra chocolate chips and nuts if you have some.
- Bake the cookies one sheet pan at a time until the edges are set (this takes about 14 minutes). Don't overbake the cookies.
- Let the cookies cool completely on the sheet pan while you bake the second pan.
- Store in an airtight container.
Notes
- For the salt, use 5 mL (1 tsp) of Diamond Crystal Fine Kosher salt or 2.5 mL (½ tsp) table salt
- Want to swap nuts? Replace the macadamias with pistachios or almonds, but toast the almonds first
- You can also replace half the nuts with coconut flakes.
- Use a cookie scoop to portion out the cookie dough easily. Then roll each scoop into a smooth ball so that it bakes perfectly. Evenly scooped cookies will bake at the same time, whereas if you portion out dough unevenly, they will not.
- For a gooey chocolate chip cookie, bake them for less time and serve them freshly baked and still warm. For a chewier cookie, let them cool down. For a crisper cookie, bake them for longer.
- If you want your cookies to spread out more, try baking them at a slightly lower temperature, like 325 °F (165 °C) to allow the dough to spread more before setting. For a thicker cookie, bake them at a higher temperature, like 375 °F (190 °C).
- If sealed properly, these cookies will last 3 or 4 days in an airtight container. To help them retain moisture, try adding a brown sugar saver or a slice of white bread. A marshmallow will also work!
- You can freeze the portioned-out cookie dough or even the baked cookies! Bake frozen scoops of cookie dough the same way, just add a couple of minutes to the baking time. Reheat the frozen baked cookies in a moderate-low oven (250–300 ºF) until warm.
- Please note that I bake with uncoated aluminum sheet pans that are light in colour. If you are baking this recipe with darker bakeware, you may have to drop the oven temperature to 325 °F (165 °C) in order to prevent your baked goods from browning too quickly.
Nutrition
Calories: 223kcal | Carbohydrates: 24g | Protein: 2g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 25mg | Sodium: 169mg | Potassium: 81mg | Fiber: 1g | Sugar: 17g | Vitamin A: 176IU | Vitamin C: 0.1mg | Calcium: 38mg | Iron: 1mg
