White Chocolate Macadamia Nut Cookies

macadamia nut white chocolate cookies in pile overhead crop.

White Chocolate Macadamia Nut Cookies

Lightly crunchy cookie on the outside with a chewy center full of creamy white chocolate chips, crunchy macadamia nuts in a buttery cookie. A sprinkle of flaky sea salt on top makes them pure perfection.

Course Dessert

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 15

Cook Time 10

Cooling Time (estimate) 20

Total Time 45

Servings cookies

Calories 186kcal

Author Toni Dash

Ingredients

2 cups all purpose flour regular and gluten-free measure-for-measure flour blend
¾ teaspoon baking soda
¼ teaspoon baking powder
½ teaspoon kosher salt
8 tablespoons unsalted butter softened
¾ cup granulated sugar
¾ cup light brown sugar
2 teaspoons vanilla extract
1 large egg
½ cup chopped dry-roasted macadamia nuts (use dry roasted salted nuts)
1 cup white chocolate chips
¼ teaspoon flaky sea salt to sprinkle on cookies after baking

Instructions

Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
In a medium bowl, mix together flour, baking soda, baking powder, and salt. Set aside.
2 cups all purpose flour, ¾ teaspoon baking soda, ¼ teaspoon baking powder, ½ teaspoon kosher salt
In the bowl of stand mixer fitted with the paddle attachment or in a large mixing bowl using a hand electric mixer, combine the butter, granulated sugar, and brown sugar. Beat until light and fluffy, about 3 minutes.
8 tablespoons unsalted butter, ¾ cup granulated sugar, ¾ cup light brown sugar
Beat in vanilla extract and egg until well incorporated.
2 teaspoons vanilla extract, 1 large egg
Mix the dry ingredients and wet ingredients together just until combined. Do not overmix.
Fold in macadamia nuts and white chocolate chips.
½ cup chopped dry-roasted macadamia nuts, 1 cup white chocolate chips
Scoop out 2 tablespoons of cookie dough and roll it into a ball. Place on a prepared baking sheet with 2 inches in between and repeat with the rest of the dough.
Flatten each cookie to ½ inch thick (the bottom of a drinking glass or measuring cup works well for this).
Bake for 8 to 10 minutes, or just until they start to turn brown on the outside.
Sprinkle the tops of the cookies with flaky sea salt when they come out of the oven.
Allow baked cookies to sit on the baking sheet for 2 minutes before moving to a wire cooling rack to cool completely.

Notes

Spoon flour don't scoop! To ensure measuring the correct amount of flour spoon it into a measuring cup piling it over the top of the measuring cup. Use the flat side of a dining knife to scrape off any excess flour then add the remaining flour to the recipe. Don't scoop the flour!

Flatten the cookies. Don't skip this step! Without it the cookies will be too dense. When flattened they bake to have a crunchy outside chewy center. Flattening creates the best results.

How to store

Store the baked cookies at room temperature in an airtight container for up to one week.

How to freeze

Allow the cookies to fully cool. Freeze in an airtight freezer safe sealed container for up to 3 months. Thaw in the refrigerator before serving.

Nutrition