And just like that, Cookie Week is coming to a close. If you’ve hung around, thank you so much! I really appreciate it. I’ve had so much fun sharing these recipes and hope I’ve inspired you to get into the kitchen and bake.
I’m finishing out the week with a classic— white chocolate macadamia nut cookies. Highly requested by Dad, these cookies have become a new family favorite (right after the Almond Joy Cookies). They’re a perfect balance of sweet and salty, heavy on the macadamia nuts (the way Mom likes them), and so delightfully chewy. And of course they’re super easy to make.
Follow along with me to make these step-by-step or skip to the bottom for the recipe.
P.S. Happy holidays, be safe, and we’ll talk next year!
Beat together the butter and sugars in the bowl of a stand mixer fitted with a paddle attachment until well combined.
Add the egg and vanilla and beat again until well combined, scraping the bowl as needed.
Whisk together the flour, baking soda, and salt in a medium bowl until combined.
Add the dry ingredients to the bowl with the butter mixture and mix on low speed until just combined, with some dry spots remaining.
Add the white chocolate and chopped macadamia nuts and mix on low until the mix-ins are distributed evenly throughout the dough and no dry bits remain.
Scoop the dough into 1 1/2 tablespoon portions.
If you’re baking off all of the dough, you’ll have to do it in two batches.
Place 9 balls of dough staggered on two lined baking sheet (18 portions total).
Freeze the sheets for 5 to 10 minutes before baking. This helps to firm up the butter in the dough and helps to control the spread of the cookies. If you can’t fit two sheets in the freezer, condense the balls of dough onto one sheet, freeze, and then divide them between the two sheets before baking.
Bake the cookies at 350 degrees f until golden brown around the edges and just set in the center. Let the cookies sit on the sheet for 2 minutes and then transfer to a rack to cool. Repeat the freezing, baking, and cooling process with the remaining dough.
The cookies can be stored in a resealable bag or airtight container for up to a week.
Directions for making the dough in advance can be found below.
Chewy White Chocolate Macadamia Nut Cookies
Yield: about 25 cookies
Ingredients
1 stick (1/2 cup or 113 grams) unsalted butter, softened
3/4 cup (162 grams) packed light brown sugar
1/4 cup (54 grams) granulated sugar
1 large egg, room temperature
1 teaspoon vanilla
1 1/2 cups plus 2 tablespoons (220 grams) all-purpose flour
1 teaspoon baking soda
3/4 teaspoon kosher salt
3/4 cup white chocolate chips or chunks
1 cup chopped salted, roasted macadamia nuts
Method
Line 2 rimmed baking sheets with parchment paper. Preheat the oven to 350 degrees f.
Beat together the butter and sugars in the bowl of a stand mixer fitted with a paddle attachment on medium speed until well combined, about 30 seconds. Add the egg and vanilla and beat again on medium speed until well combined, about 45 seconds, scraping the bowl as needed.
Whisk together the flour, baking soda, and salt in a medium bowl until combined. Add the dry ingredients to the bowl with the butter mixture and mix on low speed until just combined, with some dry spots remaining. Add the white chocolate and chopped macadamia nuts and mix on low until the mix-ins are distributed evenly throughout the dough and no dry bits remain.
Scoop the dough using a 1 3/4-inch scoop (about 1 1/2 tablespoon portions) to yield about 25 balls of dough. Place 9 balls of dough staggered on each lined baking sheet. Before baking, freeze the sheets of portioned dough for 5 to 10 minutes until the dough is firm.
Bake the cookies at 350 degrees f on the top and bottom thirds of the oven, rotating front to back and top to bottom halfway through baking, until the cookies are golden brown around the edges and just set in the center, 10 to 13 minutes. Alternatively, bake one sheet on the middle rack at 350 degrees f, rotating halfway, until golden brown around the edges and just set in the center, 10 to 13 minutes.
Let the cookies sit on the sheet for 2 minutes and then transfer to a rack to cool. Repeat the freezing, baking, and cooling process with the remaining dough.
Storing
The cookies can be stored in a resealable bag or airtight container for up to a week.
Make ahead:
There are a few options here—
The dough can be made and portioned and kept in the fridge for up to 2 days. If you choose this route, the dough does not need to be frozen before baking. The cookies can be baked right from the fridge while still cold and firm.
OR
The dough can be made and held for 2 days and then scooped once you’re ready to bake them. The dough will firm up and likely be a bit harder to scoop. As you’re scooping, the dough will get warm and will need to be frozen for 5-10 minutes before baking.
OR
The dough can be made, portioned, and frozen for up to 3 months. The dough can be baked from frozen and may need to be baked for an extra minute or so. Alternatively, I like to let the portions of dough sit out at room temperature for 5 to 10 minutes and then bake. This method usually means the cookies will bake closer to the original time in the instructions.