Introduction
These cookies deliver the perfect balance of chewy and crisp with pockets of creamy white chocolate and rich, buttery macadamia nuts. Using a mix of a whole egg and an extra yolk creates a uniquely tender texture, while dark brown sugar adds a depth of molasses flavor. They are truly an indulgent, bakery-style treat you can easily make at home.
Prep & Cook Time
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes (plus optional chilling)
Servings: 16 large cookies
Ingredients
- 1 3/4 cups unbleached all-purpose flour
- 1/2 teaspoon baking soda
- 7 ounces unsalted butter ((14 Tablespoons))
- 1/2 cup granulated sugar ((3 1/2 ounces))
- 3/4 cup packed dark brown sugar ((5 1/4 ounces))
- 1 teaspoon sea salt ((or kosher))
- 1 tablespoon vanilla
- 1 large egg
- 1 large egg yolk
- 8 oz white chocolate chips
- 3/4 cup macadamia nuts (chopped)
Instructions
- Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together the unbleached all-purpose flour and baking soda. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment (or with a hand mixer), combine the unsalted butter, granulated sugar, packed dark brown sugar, and sea salt. Beat on medium-high speed for 2-3 minutes until light and fluffy.
- Add the vanilla, the whole egg, and the extra egg yolk. Mix on medium speed until fully combined, scraping down the bowl as needed.
- Using a spatula, fold in the white chocolate chips and chopped macadamia nuts until evenly distributed.
- For large cookies, scoop dough into 2-tablespoon portions, rolling each into a ball. Place 8 balls on each prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12-15 minutes, or until the edges are golden brown and the centers look just set. The cookies will look slightly soft in the middle.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Variations
- Chilled and Thick: Chill the shaped dough balls for at least 30 minutes before baking to create slightly thicker, chewier cookies.
- Salt Topping: Lightly sprinkle a few flakes of sea salt on top of each dough ball before baking for a sweet and salty contrast.
- Cookie Bars: Press all the dough into a greased 9×9 inch pan and bake for 20-25 minutes, or until golden. Let cool completely before slicing.
- Ice Cream Sandwich: Let cookies cool, then sandwich a scoop of vanilla or coconut ice cream between two for an ultimate dessert.
Tips for Success
- Weigh your flour and sugars with a kitchen scale for the most consistent results, as specified in the ingredients list.
- Use room temperature butter for proper creaming; it should leave an indent when pressed but not feel greasy or melted.
- Don’t over-bake. The cookies will continue to set as they cool on the warm baking sheet.
- Roughly chop the macadamia nuts so you get distinct pieces in every bite, but avoid turning them into a fine powder.
Storage & Reheating
Store completely cooled cookies in an airtight container at room temperature for up to 5 days. For a fresh-baked taste, reheat a cookie in the microwave for 8-10 seconds, or in a preheated 350°F oven for 3-4 minutes.
FAQ
Can I chill the dough overnight?
Absolutely. Chilling the dough for up to 48 hours will deepen the flavors and can improve texture. Let it sit at room temperature for 15 minutes before scooping and baking if it’s very firm.
Why is there an extra egg yolk?
The extra yolk adds more fat and emulsifiers, which creates a richer, more tender cookie with a chewier texture compared to using just whole eggs.
My cookies spread too much. What happened?
This usually means your butter was too warm or your baking sheet was too hot. Ensure your butter is cool to the touch (around 65°F) and allow your baking sheets to cool completely between batches.
Can I use salted butter?
Yes, but reduce the added sea salt in the recipe to 1/2 teaspoon to account for the salt in the butter.
Do I need to toast the macadamia nuts?
It’s not required by the recipe, but toasting them on a dry pan over medium heat for 3-5 minutes until fragrant will enhance their flavor. Let them cool completely before adding to the dough.
Can I make these cookies smaller?
Yes, use a 1-tablespoon scoop and reduce the baking time to 9-11 minutes. This will yield about 32 smaller cookies.