White Chocolate Chunk Macadamia Nut Cookies

White Chocolate Chunk Macadamia Nut Cookies
Macadamia nuts might be the perfect nut for cookies. They are nice and buttery to go along with that from-scratch, homemade flavor, and they are chunky. I say the more lumpy and bumpy the cookie, the better. You get something different in each bite, and there’s no pressure to make them exactly uniform and round. Drop cookies are supposed to be easy!

White chocolate and macadamia nuts are classic cookie partners. These cookies ticked the boxes for salty and sweet. I had to control myself not to snack away all the nuts before they made it into the actual cookies and not to hoard the entire batch of white chocolate chunk macadamia nut cookies for myself when they were warm from the oven.

White Chocolate Chunk Macadamia Nut Cookies
Adapted from Food & Wine April 2014

Makes 18-24 cookies

1-3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon baking soda
3/4 teaspoon kosher salt
3/4 cup (1-1/2 sticks) unsalted butter at room temperature
1 cup packed light brown sugar
1 large egg
1 large egg yolk
1-1/2 teaspoons vanilla extract
1 cup white chocolate chunks, roughly chopped
1 cup macadamia nut, roughly chopped

In a medium bowl, combine the flour, baking powder, baking soda and salt. In a large bowl, use an electric mixer to cream the butter and brown sugar on medium high speed until light and fluffy, about 4 minutes. Beat in the egg, egg yolk and vanilla extract until fully combined. On low speed, mix in the dry ingredients until just combined. Fold in the white chocolate chunks and macadamia nuts with a spatula. Cover and refrigerate the dough overnight.

Preheat the oven to 375 degrees F. Line 2 sheet pans with parchment paper. Scoop to dough by the scant 1/4-cup-full. Roll into a ball and place 3 inches apart on the prepared sheet pans. Bake the cookies until golden brown but soft in the middle, about 12-14 minutes, rotating the pans halfway through baking.

Let the cookies cool on the sheet pans for 2 minutes before transferring to a wire rack. Once the cookies have cooled completely, store in an airtight container.