White Chocolate Macadamia Cookies
Hello again, baking friends. I've got another classic cookie combo for you all this week. I generally find white chocolate to be overly sweet in baked goods, but this flavor combination is a classic for a reason - macadamias are absolutely the perfect pairing to balance white chocolate. To further balance out the sweetness, I also prefer to add a sprinkling of coarse sea salt on the finished cookies. Okay, I honestly like leaning into salty/sweet combos for just about everything, but it really works well here. Promise.
If you happen to be starting with whole, raw macadamias, I recommend toasting them in the oven first, then pulsing a few times in a food processor to reach the desired chunkiness. Don't dice them too finely, though, as crossing over into macadamia butter territory will lead to a stickier dough that won't hold up as well. Find your perfect chunky balance. A similar note can be made for the white chocolate - if you're using larger chunks, you'll have to pay attention to the individual cookie dough balls to ensure that there aren't any big chasms of white chocolate that will cause your cookies to fall apart.
Aside from all that, the base cookie recipe here is fairly standard. Creamed room temperature butter, a mix of light and brown sugar, just enough AP flour to bring the dough together... the usual. Unlike most of my chewier cookie recipes, I prefer to lean a bit more toward white sugar here to yield a bit thinner, crisper cookie. Crisp, toasty, salty, sweet, classic. Enjoy!
Recipe makes 24 medium cookies
- 180g (1 & 1/2 cup) all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp fine sea salt
- 115g (1/2 cup or 1 stick) unsalted butter, room temperature
- 150g (3/4 cup) granulated sugar
- 50g (1/4 cup) light brown sugar
- 1 large egg
- 1 tsp vanilla
- 85g (3/4 cup whole) macadamias, toasted and coarsely chopped
- 180g (1 cup) white chocolate chips or chunks
- coarse sea salt for sprinkling
- Line two baking sheets with parchment paper or silicone mats and pre-heat oven to 350°F.
- Combine the dry ingredients. Sift flour and baking soda into a mixing bowl and whisk together with salt until evenly distributed. Set aside.
- Cream butter and sugars together using an electric mixer at medium-high speed until light and fluffy, about 2 minutes.
- Add egg and vanilla to butter/sugar mixture and lightly beat with electric mixer on low speed until just combined.
- Add dry ingredients to wet ingredients and mix with a rubber spatula until just combined. Do not over-mix.
- Gently fold nuts and white chocolate into mixture.
- Cover mixing bowl with cling wrap and refrigerate for 1 hour. Dough can be chilled for up to 3 days, if desired. If chilling for more than a few hours, let the dough sit at room temperature for about 30 minutes for it to soften a bit before rolling.
- Scoop or roll out cookie dough into 1.5 tbsp balls and place on baking sheets. Remember to leave a couple inches of space between dough balls, as they will spread quite a bit while baking.
- Bake the cookies, one sheet at a time, until edges are set and golden brown. This should take 9-11 minutes, depending on your oven. Rotate the baking sheet halfway through baking to ensure more even heating.
- Remove cookies from the oven and place the hot baking sheet on a wire rack to cool. Sprinkle tops with coarse sea salt. When cookies have started to firm up (5-10 minutes), remove them from the sheet and place on another wire rack to cool completely.
Prep ahead tip: Balls of cookie dough freeze nicely. You can then bake the frozen dough balls without thawing; just add a couple minutes to the baking time. Baked cookies can be frozen as well - make sure that they're completely cooled and free of moisture before freezing.