White Chocolate Chunk Macadamia Nut Cookies
A cookie jar classic-- buttery cookies filled with creamy white chocolate and crunchy macadamia nuts.
Servings: 18 cookies
Ingredients
- 1 and ¼ cup (150g) all-purpose flour be sure to measure properly
- ½ teaspoon baking soda
- ⅛ teaspoon salt
- ½ cup (113g) unsalted butter softened to room temperature
- ½ cup (100g) firmly packed light brown sugar
- ¼ cup (50g) granulated sugar
- 1 large egg yolk room temperature
- 1 and ½ teaspoons vanilla extract
- ⅓ cup (56g) white chocolate chips1
- 2 and ½ ounces (71g) macadamia nuts2 coarsely chopped (about ½ cup)
Instructions
- Preheat the oven to 350ºF (177ºC). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
- In a medium size bowl, toss together the flour, baking soda, and salt. Set aside.1 and ¼ cup (150g) all-purpose flour, ½ teaspoon baking soda, ⅛ teaspoon salt
- In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, beat the butter and both sugars on medium speed until light and fluffy, approximately 2-3 minutes. Add the egg yolk and vanilla and beat again until combined, scraping down the sides and bottom of the bowl as necessary.½ cup (113g) unsalted butter, ½ cup (100g) firmly packed light brown sugar, ¼ cup (50g) granulated sugar, 1 large egg yolk, 1 and ½ teaspoons vanilla extract
- Reduce the mixer speed to low and slowly add the flour mixture until just combined. Add the white chocolate chips and macadamia nuts and mix until evenly dispersed.⅓ cup (56g) white chocolate chips1, 2 and ½ ounces (71g) macadamia nuts2
- Using a cookie scoop (I use this #50 cookie scoop for all of my standard size cookies), roll the cookie dough into smooth balls and place on the prepared baking sheet. Bake the cookies for 10-11 minutes, or until edges just start to brown. Remove from oven and allow to rest on the baking sheet at least 10 minutes before transferring to a wire rack to cool completely. Cookies stay fresh in an airtight container at room temperature up to 1 week. Baked cookies freeze well, up to 2 months. Rolled cookie dough freezes well, up to 3 months. Do not thaw and place on baking sheet frozen. Bake an additional 1-2 minutes to the baking time.
Notes
- White chocolate chips: you can also use chopped white chocolate if you prefer.
- Macadamia nuts: if you are using unsalted macadamia nuts, add another ⅛ teaspoon salt to the flour and baking soda mixture for a total of ¼ teaspoon salt.
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Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
Serving: 1cookie | Calories: 161kcal | Carbohydrates: 18g | Protein: 2g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 25mg | Sodium: 53mg | Potassium: 45mg | Fiber: 1g | Sugar: 11g | Vitamin A: 173IU | Vitamin C: 0.1mg | Calcium: 19mg | Iron: 1mg
