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May 3, 2018

White Chocolate Chunk Macadamia Nut Cookies

These white chocolate chunk macadamia nut cookies tick both boxes for a salty and sweet treat. Time it perfectly and eat them warm from the oven.

These white chocolate chunk macadamia nut cookies tick both boxes for a salty and sweet treat. Time it perfectly and eat them warm from the oven.

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.

White Chocolate Chunk Macadamia Nut Cookies

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.

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White Chocolate Chunk Macadamia Nut Cookies

White Chocolate Chunk Macadamia Nut Cookies

  • Author: Paige Adams
  • Prep Time: 20 minutes + chilling overnight
  • Cook Time: 12-14 minutes
  • Total Time: 32-34 minutes + chilling overnight
  • Yield: 1824 cookies 1x

These white chocolate chunk macadamia nut cookies tick both boxes for a salty and sweet treat. Time it perfectly and eat them warm from the oven.

Ingredients

  • 13/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 3/4 teaspoon kosher salt
  • 3/4 cup (11/2 sticks) unsalted butter at room temperature
  • 1 cup packed light brown sugar
  • 1 large egg
  • 1 large egg yolk
  • 11/2 teaspoons vanilla extract
  • 1 cup white chocolate chunks, roughly chopped
  • 1 cup macadamia nuts, roughly chopped

Instructions

  1. 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.
  2. 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.
  3. 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.

Notes

Adapted from Food & Wine April 2014

  • Author: Paige Adams
  • Prep Time: 20 minutes + chilling overnight
  • Cook Time: 12-14 minutes
  • Total Time: 32-34 minutes + chilling overnight
  • Yield: 1824 cookies 1x

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