Ingredients (~32 cookies)
- 4 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 cup + 2 Tbsp (2 1/4 sticks) unsalted butter, at room temperature
- 2 cups light brown sugar, packed
- 1 cup granulated sugar
- 1 1/4 tsp fine salt
- 2 large eggs
- 2 large egg yolks
- 2 Tbsp pure vanilla extract
- 6 oz white chocolate, chopped fine
- 6 oz macadamia nuts, chopped fine (salted or unsalted)
- Flaky salt, for sprinkling (optional)
Make the Cookie Dough
Adjust an oven rack to the middle position and preheat the oven to 400°F. Line three large baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and baking soda.
In the bowl of a stand mixer fitted with the paddle attachment, beat the room-temperature butter on medium speed until creamy, about 1 minute. Add the granulated sugar, brown sugar, and salt. Beat on medium speed for ~2-3 minutes until light and fluffy.
Scrape down the sides of the bowl. Add the eggs, egg yolks, and vanilla, and mix on low speed until smooth.
Add the flour mixture and beat on low speed until just combined. Add the finely chopped white chocolate and macadamia nuts, and mix on the lowest speed until distributed. Use a rubber spatula for a final mix.
Bake the Cookies
Form the dough into balls, about 2 Tbsp each, and place 8 cookies on each prepared sheet pan. Sprinkle each cookie with a little flaky salt, if desired.
Bake one pan at a time for ~10-11 minutes, rotating the pan halfway through. The cookies are done when the tops are golden and slightly puffed.
Remove the baking sheet from the oven. Immediately use the back of a spoon or spatula to gently press the center of each cookie to flatten it.
Let the cookies rest on the sheet pan for 5 minutes to set, then transfer them to a wire rack to finish cooling.
White Chocolate Macadamia Nut Cookies
Ingredients
- 4 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 cup + 2 Tbsp unsalted butter 2 1/4 sticks, at room temperature
- 2 cups light brown sugar packed
- 1 cup granulated sugar
- 1 1/4 tsp fine salt
- 2 large eggs
- 2 large egg yolks
- 2 Tbsp pure vanilla extract
- 6 oz white chocolate chopped fine
- 6 oz macadamia nuts salted or unsalted, chopped fine
- Flaky salt optional, for sprinkling
Instructions
- Preheat oven to 400°F and line baking sheets with parchment paper.
- Whisk flour, baking powder, and baking soda in a medium bowl.
- Beat butter until creamy, then add sugars and salt. Mix 2-3 minutes until fluffy.
- Add eggs, egg yolks, and vanilla. Mix on low speed until smooth.
- Fold in flour mixture, then white chocolate and macadamia nuts.
- Form 2 Tbsp dough balls on sheets, 8 per pan. Sprinkle with flaky salt if desired.
- Bake 10-11 minutes, rotating pan halfway, until golden and slightly puffed.
- Immediately flatten cookie centers with back of spoon.
- Let cookies rest 5 minutes on pan, then transfer to wire rack to cool.
