White Chocolate Macadamia Nut Cookies
These cookies have a rich, caramel-y profile with salty roasted macadamia nuts. Finely chopping the white chocolate and nuts means the flavors are evenly distributed instead of overwhelming - way better than coffeehouse versions.
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.
Notes
Use room temperature butter for best results.