Bakery-Style White Chocolate Macadamia Nut Cookies
Indulge in soft, chewy cookies loaded with creamy white chocolate and crunchy macadamia nuts, delivering a delightful balance of flavors and textures.
Ingredients
Cookie Ingredients
- 142 g cold unsalted butter, divided and cut into small cubes Most should be melted for browning.
- 200 g light brown sugar, tightly packed
- 1 large chilled egg Use chilled for better texture.
- 2 tsp vanilla flavoring
- 3/4 tsp fine sea salt
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 170 g all-purpose flour
- 100 g salted macadamia nuts, roughly chopped
- 85 g white chocolate chunks or chips
- Optional: flaky salt for finishing Sprinkle on top before baking for flavor.
Instructions
Preparation
- Heat oven to 175°C (350°F) and prepare two baking trays with parchment paper.
- Melt most of the butter in a light pan until it turns golden and nutty in aroma.
- Mix melted butter with the remaining cold butter to cool slightly.
- Combine browned butter with brown sugar, whisking until creamy.
- Add the egg, vanilla, and salt; mix until smooth and slightly thick.
- Incorporate baking powder and baking soda, then gently fold in flour until almost combined.
- Add macadamia nuts and white chocolate pieces; mix until evenly spread.
- Portion dough into evenly sized scoops and place on trays; lightly top with flaky salt if desired.
Baking
- Bake until edges set and tops show light cracks, about 12-15 minutes.
- Let cool fully on the tray before storing.
Notes
Store cookies in an airtight container at room temperature. For longer storage, freeze cookies well-wrapped for up to three months.