Introduction
These cookies are an indulgent treat that masterfully balances sweet and salty. The crisp edges and chewy centers create the perfect texture, while the rich white chocolate and buttery macadamia nuts make every bite luxurious. You’ll find they’re a standout cookie that feels both classic and special.
Prep & Cook Time
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Total Time: 28 minutes
- Servings: 48 cookies
Ingredients
- 2 cups minus 2 tablespoons all-purpose flour
- 1 ⅔ cups bread flour
- 1 ¼ teaspoons baking soda
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons fine sea salt
- 1 ¼ cups unsalted butter
- 1 ¼ cups packed light brown sugar
- 1 cup plus 2 tablespoons granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 ¼ cups white chocolate chips
- 1 cup macadamia nut pieces
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together the all-purpose flour, bread flour, baking soda, baking powder, and fine sea salt. Set aside.
- In a large bowl, use an electric mixer to cream the unsalted butter, light brown sugar, and granulated sugar together until light and fluffy, about 3-4 minutes.
- Beat in the eggs, one at a time, until fully incorporated. Mix in the pure vanilla extract.
- Using a spatula, gently fold in the white chocolate chips and macadamia nut pieces until evenly distributed.
- Scoop dough into rounded tablespoons (or use a #40 cookie scoop) and place them about 2 inches apart on the prepared baking sheets.
- Bake for 11-13 minutes, or until the edges are golden brown and the centers are just set.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Variations
- Ice Cream Sandwiches: Let cookies cool completely, then sandwich a scoop of vanilla bean ice cream between two cookies.
- Skillet Cookie: Press all the dough into a large, well-seasoned cast iron skillet and bake until golden. Serve warm with spoons.
- Stuffed Cookies: Form dough around a small square of white chocolate or a dollop of dulce de leche before baking for a gooey center.
- Cookie Pops: Form dough around the end of a lollipop stick before baking for a fun, handheld treat.
Tips for Success
- Use room-temperature butter and eggs for better creaming and a more uniform dough.
- For consistently sized cookies, use a cookie or ice cream scoop.
- Don’t overmix the dough once the flour is added, as this can develop gluten and make the cookies tough.
- For extra flavor, toast the macadamia nut pieces in a dry skillet for a few minutes before adding them to the dough.
Storage & Reheating
Store completely cooled cookies in an airtight container at room temperature for up to 5 days. Dough can be scooped, frozen on a baking sheet, then stored in a freezer bag for up to 3 months. To reheat and restore freshness, place a cookie on a microwave-safe plate and microwave for 5-10 seconds.
FAQ
Can I use all all-purpose flour?
Yes, you can substitute the bread flour with an equal amount of all-purpose flour, but the cookies may spread slightly more and have a slightly less chewy texture.
Why is there both baking soda and baking powder?
This combination helps the cookies achieve the ideal spread, rise, and final texture—crisp edges with a soft, chewy center.
Can I use salted butter?
You can, but reduce the added fine sea salt to ¾ teaspoon to account for the salt already in the butter.
My cookies are flat. What happened?
This is often caused by butter that was too warm or melted. Ensure your butter is cool to the touch but still soft enough to cream. Also, check that your baking soda is not expired.
Can I make the dough ahead of time?
Absolutely. You can cover and refrigerate the dough for up to 72 hours. Chilling the dough often results in a richer flavor and better texture.
Can I use chopped white chocolate bars instead of chips?
Yes, chopped chocolate bars work wonderfully and can create delicious, irregular pockets of melted chocolate.