Happy Friday! We made it to the end of the week. Now is the perfect time to start considering what kind of cookies to make this weekend. How about some of these White Chocolate Macadamia Nut Cookies? These cookies are soft, slightly chewy, slightly crunchy, creamy and nutty all packed into a few bites. I love these with tea for an afternoon snack, or even with coffee in the morning while I’m browsing through emails with one eye closed. Anything with eggs, milk, and nuts can be consumed as breakfast in my world. ????
This recipe is based on these chocolate chip cookies. They have the same base, just with different toppings. This cookie base is by far my favorite. It’s very simple, with just the right amount of sweetness, and very adaptable for any toppings your heart desires. I also love that I can whip this up in just 15 minutes right before bed time, pop the batter in the fridge and bake the next day. One neat thing about this is that the batter also freezes well. It’s perfect if you want to always have something on hand for that spur of the moment cookie craving.
Depending on how you like your cookies, you can somewhat customize the baking time to get the desired results. If you like your cookies crunchier, I recommend 15 minutes. They will come out more golden brown, especially around the edges. If you like them on the softer side, I would reduce baking time to 14 minutes. They will still be golden brown but the edges will be less so, and not as crunchy. And if you’re feeling adventurous, you could try 13 minutes for undercooked center. I didn’t try to undercook these, but I hope whichever version your palate is calling for, you will love them all the same!
- 8 oz unsalted butter (2 sticks)
- 1/4 cup granulated sugar
- 1 1/4 cup light brown sugar
- 2 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 large egg
- 1 large egg yolk
- 2 tablespoon whole milk
- 1 1/2 teaspoon pure vanilla extract
- 1 cup white chocolate chip
- 1 cup roasted macadamia nut – chopped into smaller pieces
- Melt 8 oz of unsalted butter over medium low heat in a small sauce pan. Set aside and let cool to room temperature.
- Meanwhile, sift all the dry ingredients – flour, salt, baking soda and baking powder – in a medium bowl. Or just measure the ingredients out into the bowl and mix with a whisk.
- In a small bowl, add the egg, egg yolk, milk and vanilla extract, whisk together and set aside.
- Add the cooled butter, granulated sugar and brown sugar in your mixer’s mixing bowl and beat with a paddle attachment on medium speed until fluffy and lighten in color, about 2 minutes.
- Add the egg mixture to the butter/sugar mixture and beat on low speed to combine for 1 to 2 minutes
- Gradually add the flour mixture, scraping the side and bottom of the bowl as necessary.
- Once all the flour is incorporated, turn the mixer speed to stir, add white chocolate chips and macadamia nuts, mix until the everything is evenly distributed.
- Refrigerate for at least 1 hour.
- Set baking rack in the middle of the oven and preheat to 350°F.
- Use a large ice cream scoop (2 oz) to portion the cookie dough onto a parchment paper lined baking sheet 1” apart. Bake for 14 – 15 minutes. Bake in 2 to 3 batches.
- Let cool on the baking sheet for 5 minutes then transfer with a spatula to cool on a wire rack.
2. If refrigerating overnight, line a large baking sheet or container with parchment paper, portion the dough with a large ice cream scoop right out of the mixer into this prepared container. Cover well and refrigerate.
3. I would even do this if I plan to refrigerate the dough for more than an hour. The cookie dough will harden in the fridge and becomes difficult to scoop if you lose track of time.
4. Cooking time is 15 mins per batch.
5. Store cookies in an air tight container on the counter for up to 5 days.