White Chocolate Macadamia Nut Cookies
This was lowkey a long time coming! I started working in a bakery that specializes in cookies and I feel like every day someone comes in asking for something with white chocolate. On top of my friends always bugging me about a macadamia cookie I decided to make my own recipe. A tried and true classic, I love a good white chocolate macadamia and know you love this recipe too! It’s giving subway dupeeeee.
When I gave these to my friend after the first test bake she suggested I find a way to reduce the sweetness. Not in an “I hate these” kind of way but in an “I love them but others may find the sweetness overbearing” kind of way… I mean literally, that's what she said. I love constructive criticism and she was right honestly. We talked through ways I could do so and decided using less white chocolate would be the best solution. I’m not a huge white chocolate fan so I was all for it. Conversations like these make me a better baker as I’m always looking for ways to grow.
Why measure with your heart?
You may see in my recipes that I do not provide a measurement for vanilla and occasionally for other ingredients. I like to allow you as much creative freedom as possible without destroying the recipe. I trust your instincts. Now obviously don’t go and pour the entire bottle of vanilla in your batter, but it’s not one of those ingredients you have to be super meticulous with. If I don’t measure it why should you?
For a pinch of salt I pour the salt in my hand and use my pointer finger and thumb to pinch, then add it to my bowl.
All of my recipes are written as I do them.
From a young age, my mom used to always get on me for not following recipes to a T, but as I got older I realized that the creative freedom I gave myself fueled my love for baking. In the kitchen I allow my mind to wander and test the limits of each recipe. Sometimes resulting in disaster but more often than not resulting in a delicious outcome.
One Bowl for wet and dry ingredients ???
I know! Crazy right?! In recipes, to minimize the number of dishes I have to do at the end of the night I tend to do everything in one bowl. Recipes usually tell you to mix dry and wet ingredients separately so you don’t accidentally overmix your batter. Feel free to combine the dry ingredients separately if your heart truly desires. Just make sure dry ingredients are fully incorporated before continuing to the next step. If you are nervous about overmixing you can also use a spatula to fold the dry ingredients into the wet; that generally helps me.
Prep Time: 10 mins | Chill time: 30mins | Bake time: 12 mins | Yield: 10 cookies
Ingredients:
3/4 cups sugar
1/3 cup chopped macadamia nuts
1/3 cup chopped white chocolate
1/2 cup browned butter
1 egg
1 egg yolk
Adding that extra egg yolk may seem tedious, but it adds more moisture and body to the cookie.
vanilla extract
1 1/4 cups flour
pinch of salt
1/4 tsp baking soda
Instructions:
Brown the Butter: In a medium saucepan, melt 1/2 cup of unsalted butter over medium-low heat. Keep stirring until it begins to foam and turns golden brown, emitting a nutty aroma. Be careful not to burn it! The butter can go from browned to burnt very quickly. Remove from heat and allow to cool completely.
Cream Butter and Sugar: In a mixing bowl, cream the butter and sugar at medium speed for about 3 minutes until light and fluffy.
Add Wet Ingredients: Add the egg, egg yolk, and vanilla extract. Mix well until the mixture is creamy and smooth.
Incorporate Dry Ingredients: Add the dry ingredients and gently fold them using a spatula until combined.
You can also use your hand mixer, but again mix just until combined, and be careful not to overmix
Add in your Add-ins: Pour in the chopped macadamia nuts and white chocolate. Use a spatula to continue to fold in
Scoop Dough: scoop out your dough using a small cookie scoop and add to a prepared baking sheet
Chill Dough: Chill your dough in the refrigerator for 30 minuets before baking
Preheat Oven: Preheat your oven to 350°F (175°C).
Bake Cookies: Bake for 12-15 minutes, depending on your oven.
I baked it for 13 minutes.
Cookie's edges should be golden brown.
Cool and Enjoy: Allow the cookies to cool for 5 minutes on the baking sheet before transferring to a cooling rack to cool completely. Enjoy!
Notes:
None honestly. In the testing phase I played with the measurements of the white chocolate and macadamia. I settled on 1/3 cup of each because it tasted the most balanced sweetness-wise! If you prefer it sweeter go full send with 1/2 cup of white chocolate!
