White Chocolate Macadamia Nut Cookies are a classic, perfect cookie–chewy, sweet, and loaded with nuts and white chocolate.
- 1 cup (228 g) salted butter
- 1/2 cup (100 g) white sugar
- 1 1/2 cup (330 g) brown sugar
- 1 large egg
- 1 large egg yolk
- 2 tsp. vanilla
- 1 cup (140 g) bread flour
- 2 cups (280 g) all purpose flour
- 1 tsp. salt
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1 1/2 cups (8 oz.) salted, dry roasted macadamia nuts
- 1 cup (8 oz.) white chocolate, either chips or chopped bars
Preheat the oven to 350F. Chop the macadamia nuts in halves and quarters, spread them on a baking sheet, and toast them in the oven for 10 minutes. Remove them from the oven and allow to cool completely.
Place the butter in a bowl and microwave it for 45 seconds, or until the butter is about half melted, then add the white and brown sugar. Stir by hand or with an electric mixer for a couple minutes, or until the butter and sugars have been completely combined.
Stir in the egg, egg yolk, and vanilla until well combined.
In a separate bowl, mix the different flours, salt, baking soda, and baking powder, then stir it into the wet ingredients until thoroughly combined.
Add in the white chocolate and cooled macadamia nuts and stir until combined.
Portion out the dough into 2 tablespoon sizes and bake at 350F for 8 minutes. The edges will look baked, but not golden brown, and the centers should still look slightly underbaked. The cookies will continue to bake after being removed from the oven.
Allow the cookies to cool, then store in an airtight container or bag to keep them fresh.