White chocolate macadamia nut cookies
Indulge in the irresistible delight of our soft-baked white chocolate macadamia nut cookies. Infused with the richness of melted butter for that unmistakable buttery taste, and enhanced with an additional egg yolk to achieve the perfect chewiness in every bite. Bursting with generous amounts of white chocolate chunks and salted macadamia nuts, these cookies offer a truly decadent experience.
Why you will love White chocolate macadamia nut cookies
- Indulge in generous portions of nuts and white chocolate in every bite.
- Enjoy the timeless comfort of classic flavors.
- Experience extra richness with our buttery touch.
- Savor the soft-baked texture, complemented by chewy centers and delicately crisp edges.
- Conveniently freeze for later enjoyment.
Perfecting Cookie Texture: Tips for Chewy, Crispy Edges
I adore incorporating melted butter into cookie recipes. It not only imparts a richer, buttery taste but also yields a wonderfully chewy texture. Yet, it's not merely a matter of substituting melted butter for softened butter.
Consider this: melted butter, being a liquid, tends to promote spreading. Insufficient flour to absorb this liquid results in cookies spreading excessively on the baking sheet. Conversely, an excess of flour yields dry cookies. Striking the perfect balance between moisture and dryness can feel like a gamble! As for dry ingredients, I include 1 teaspoon of cornstarch for added softness.
To enhance volume and counter over-spreading, I incorporate a touch more baking soda into the recipe. Additionally, I adjust the sugar proportions, opting for an equal measure of granulated sugar and brown sugar. Brown sugar not only sweetens but also imparts a soft, flavorful quality to the cookie, while granulated sugar encourages spreading. Striking a balance between the two yields a cookie with a delightful interplay of chewiness and crispy edges.
Preferred Macadamia Nut Selection
For my white chocolate macadamia nut cookies, I adore incorporating salted dry-roasted macadamia nuts. Their roasted, salty notes complement the sweetness of the white chocolate morsels splendidly—trust me, it's a winning combination you'll savor!
Expert Tips for Better chocolate macadamia nut cookies
- Precise Flour Measurement: The right amount of flour is crucial for perfect cookies. Ensure accuracy by spooning and leveling the flour, or even better, weighing it.
- Chill the Dough: With melted butter in the mix, chilling the dough becomes essential. Cold dough prevents excessive spreading, resulting in thicker, sturdier cookies with a more solid texture.
- Bake One Batch at a Time: Optimal results are achieved when the oven focuses on a single batch. If baking multiple batches simultaneously, rotate the baking sheets between racks to promote even browning and adjust for any oven hot spots.
Yield: 30 cookies
Indulge in the irresistible delight of our soft-baked white chocolate macadamia nut cookies. Infused with the richness of melted butter for that unmistakable buttery taste, and enhanced with an additional egg yolk to achieve the perfect chewiness in every bite. Bursting with generous amounts of white chocolate chunks and salted macadamia nuts, these cookies offer a truly decadent experience.
- 265 grams all-purpose flour (spooned and leveled.)
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 170 grams unsalted butter (melted and slightly cooled.)
- 150 grams dark brown sugar
- 150 grams granulated sugar
- 1 large egg + 1 egg yolk
- 1.5 teaspoon pure vanilla extract
- 210 grams white chocolate chips
- 120 grams roughly chopped macadamia nuts
In a large bowl, whisk together the flour, cornstarch, baking soda, and salt. Set aside.
In another bowl, combine the melted butter, brown sugar, granulated sugar, egg, egg yolk, and vanilla extract until well mixed. Pour this mixture into the dry ingredients and use a rubber spatula to blend everything thoroughly. Fold in the white chocolate chips and chopped macadamia nuts. (If preferred, a mixer can be used for this step.)
Cover the dough and let it chill in the refrigerator for at least 2 hours, or up to 4 days. If chilling for more than 2 hours, allow the dough to sit at room temperature for 20-30 minutes to soften before shaping and baking.
Preheat the oven to 350°F (177°C) and line baking sheets with parchment paper or silicone baking mats.
- Serving
Shape the cookie dough into balls, using about 1-1.5 tablespoons of dough per cookie. Place them about 3 inches apart on the prepared baking sheets. Bake for 12-13 minutes until the edges turn lightly golden; the centers will appear soft.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 1 week.
- Prepare Ahead: Refrigerate the cookie dough for up to 4 days before baking. Let it come to room temperature before proceeding to step 4. Baked cookies can be frozen for up to 3 months, while unbaked cookie dough balls also freeze well for the same duration. When baking frozen dough balls, add an extra minute to the baking time without thawing.
- White Chocolate Chips: I typically use around 1 and 1/4 cups of white chocolate chips, approximately 210g. For an appealing finish, consider pressing a few extra chips onto the warm cookies fresh from the oven.
- Macadamia Nuts: I opt for salted dry-roasted macadamia nuts, but feel free to use your preferred variety—whether unsalted, raw, or your favorite. Salted dry-roasted nuts impart exceptional flavor.