White Chocolate Macadamia Nut Cookies Recipe
White chocolate macadamia nut cookies are a delightful blend of flavors and textures. The combination of creamy white chocolate with crunchy, buttery macadamia nuts creates a luxurious experience in every bite. These cookies are known for their chewy texture, golden edges, and rich, melt-in-your-mouth taste. The harmony between the sweet white chocolate and the nutty undertones of macadamias brings an irresistible allure to each cookie, making them a classic favorite.
Ingredients Overview
The ingredients play a crucial role in perfecting the texture and flavor of these cookies. Each element, from the butter to the eggs, contributes to the outcome, ensuring every bite is delectable.
Unsalted butter is a key player. By melting it, we achieve a chewier cookie rather than a cakey texture. Letting it cool slightly before incorporating ensures that it mixes well with the sugars without cooking the eggs prematurely.
A blend of light and dark brown sugar adds depth. The molasses in the brown sugar provides moisture and a hint of caramel flavor, resulting in cookies that are not only sweet but also rich and complex. Using a combination of sugars creates a balanced sweetness, while the white granulated sugar adds a crisp outer layer.
Room temperature eggs are vital for consistency. Cold eggs can cause the melted butter to seize and may lead to uneven mixing. By allowing the eggs to reach room temperature, you ensure that the dough is smooth and the cookies bake evenly, achieving that signature chewy center.
Cornstarch, although a small addition, plays a powerful role. It helps create soft and tender cookies that maintain their shape. Acting as a tenderizer, cornstarch ensures the cookies stay thick while baking, giving you that perfect texture every time.
Step-by-Step Guide: How to Make White Chocolate Macadamia Nut Cookies
Crafting these cookies is a straightforward process, but attention to detail ensures the best results.
Start by combining your dry ingredients—flour, cornstarch, baking soda, and salt. Thoroughly whisking them guarantees even distribution and prevents clumping, which is essential for achieving a consistent dough texture.
In a separate bowl, blend the melted butter with granulated and brown sugar until smooth. This mixture should have a glossy finish, indicating the sugars are properly dissolved. Add the eggs and vanilla extract, ensuring the mixture is thoroughly combined for a cohesive dough.
Once your wet and dry ingredients are combined, fold in the white chocolate chips and chopped macadamia nuts. Evenly distributing these mix-ins ensures that every bite is packed with flavor. Using a silicone spatula helps keep the dough light and airy, while an electric mixer may be used for convenience.
Chilling the dough is a crucial step. By refrigerating it for at least 2 hours, you allow the flavors to meld and the dough to firm up. This step prevents the cookies from spreading too much during baking, resulting in thick, chewy cookies with a beautiful shape.
When ready to bake, preheat the oven and line your baking sheets. This ensures the cookies don’t stick and guarantees even baking. The baking time is short—only 12 to 13 minutes. This timeframe allows for lightly golden edges while keeping the centers soft. The key is to remove them when the centers look slightly underdone; they’ll continue cooking as they cool.
Recipe Tips & Frequently Asked Questions
Substituting Ingredients:
Swap dark chocolate chips for white for a richer taste or use pecans instead of macadamia nuts for a twist on flavor.
Storing Cookie Dough:
The dough can be stored for up to four days in the refrigerator. For longer storage, freeze the dough in scoops so you can bake fresh cookies whenever you crave them.
Achieving Consistent Cookie Sizes:
Use a cookie scoop for even portions, and leave sufficient space between dough balls to allow for spreading.
Can I use salted butter instead of unsalted?
Yes, but reduce the added salt in the recipe to prevent an overly salty flavor.
How do I make the cookies softer or crunchier?
For softer cookies, underbake slightly; for a crispier texture, add an extra minute or two in the oven.
Can I add other mix-ins like dried cranberries or coconut flakes?
Absolutely! These can be incorporated for a festive or tropical twist, adding extra texture and flavor.
What to Serve With This Recipe
These cookies pair beautifully with a cold glass of milk, enhancing their creamy and sweet flavors. For coffee lovers, these cookies provide the perfect sweet contrast to a cup of strong coffee, making them an ideal afternoon snack.
To elevate your dessert game, transform these cookies into ice cream sandwiches. Simply sandwich a scoop of vanilla or caramel ice cream between two cookies for an indulgent treat. They also work wonderfully as part of a larger dessert platter, offering a sweet bite among an assortment of treats.
Storing and Freezing Instructions
To maintain the freshness of your cookies, store them in an airtight container at room temperature. They will stay fresh for up to a week, retaining their chewy texture. For longer storage, freezing is the best option.
Freeze the unbaked dough balls on a baking sheet before transferring them to a freezer bag. This way, you can bake them fresh whenever you want. For baked cookies, ensure they are completely cooled before storing them in the freezer. When ready to eat, thaw them at room temperature or warm them slightly in the oven to enjoy their freshly baked flavor.
To add a gourmet touch, sprinkle a light dusting of sea salt on the tops of the cookies before baking. This will create a delightful balance of sweet and salty flavors.
These cookies are best enjoyed warm, with the chocolate still melty and the centers soft. For an added level of decadence, serve them with a drizzle of white chocolate or caramel sauce. Whether you choose to keep them simple or elevate them with extra touches, these white chocolate macadamia nut cookies are sure to become a favorite in your recipe collection.
Ingredients
3/4 cup (150g) granulated sugar
3/4 cup (150g) packed light or dark brown sugar
3/4 cup (12 Tbsp; 170g) unsalted butter, melted and slightly cooled
1 large egg and 1 egg yolk, at room temperature
1 and 1/2 teaspoons pure vanilla extract
1 teaspoon baking soda
1 teaspoon cornstarch
1/2 teaspoon salt
2 cups + 2 Tablespoons (265g) all-purpose flour, spooned and leveled
1 cup (120g) roughly chopped macadamia nuts
1 heaping cup (210g) white chocolate chips
Instructions
In a spacious mixing bowl, combine the flour, cornstarch, baking soda, and salt. Whisk until these dry ingredients are fully incorporated and set the bowl aside.
In a separate bowl, whisk together the melted butter, both sugars, the whole egg, egg yolk, and vanilla extract until the mixture is smooth and the sugars have dissolved. Gradually pour this wet mixture into the bowl with the dry ingredients. Using a silicone spatula, mix until the dough forms a uniform consistency. Gently fold in the white chocolate chips and chopped macadamia nuts. If preferred, an electric mixer can be used for this step.
Cover the bowl with plastic wrap and chill the cookie dough in the refrigerator for at least 2 hours, or up to 4 days. If you chill for longer than 2 hours, let the dough sit at room temperature for about 20-30 minutes before rolling and baking, as it will become firm.
Preheat your oven to 350°F (177°C). Line your baking sheets with parchment paper or silicone baking mats to prevent sticking.
Scoop and roll the dough into balls, roughly 1 to 1.5 tablespoons each. Arrange them on the prepared baking sheets, leaving about 3 inches of space between each ball. Bake in the preheated oven for 12-13 minutes, or until the edges are lightly golden brown while the centers remain soft.
Take the cookies out of the oven and let them rest on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature; they’ll stay fresh for up to a week.
White Chocolate Macadamia Nut Cookies Recipe
Ingredients
- 3/4 cup 150g granulated sugar
- 3/4 cup 150g packed light or dark brown sugar
- 3/4 cup 12 Tbsp; 170g unsalted butter, melted and slightly cooled
- 1 large egg and 1 egg yolk at room temperature
- 1 and 1/2 teaspoons pure vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon cornstarch
- 1/2 teaspoon salt
- 2 cups + 2 Tablespoons 265g all-purpose flour, spooned and leveled
- 1 cup 120g roughly chopped macadamia nuts
- 1 heaping cup 210g white chocolate chips
Instructions
- In a spacious mixing bowl, combine the flour, cornstarch, baking soda, and salt. Whisk until these dry ingredients are fully incorporated and set the bowl aside.
- In a separate bowl, whisk together the melted butter, both sugars, the whole egg, egg yolk, and vanilla extract until the mixture is smooth and the sugars have dissolved. Gradually pour this wet mixture into the bowl with the dry ingredients. Using a silicone spatula, mix until the dough forms a uniform consistency. Gently fold in the white chocolate chips and chopped macadamia nuts. If preferred, an electric mixer can be used for this step.
- Cover the bowl with plastic wrap and chill the cookie dough in the refrigerator for at least 2 hours, or up to 4 days. If you chill for longer than 2 hours, let the dough sit at room temperature for about 20-30 minutes before rolling and baking, as it will become firm.
- Preheat your oven to 350°F (177°C). Line your baking sheets with parchment paper or silicone baking mats to prevent sticking.
- Scoop and roll the dough into balls, roughly 1 to 1.5 tablespoons each. Arrange them on the prepared baking sheets, leaving about 3 inches of space between each ball. Bake in the preheated oven for 12-13 minutes, or until the edges are lightly golden brown while the centers remain soft.
- Take the cookies out of the oven and let them rest on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
- Store the cookies in an airtight container at room temperature; they’ll stay fresh for up to a week.
Notes
- Make Ahead: You can chill the cookie dough for up to 4 days in the fridge. Let it sit at room temperature before proceeding with baking. Baked cookies freeze well for 3 months, as do unbaked dough balls. Bake frozen dough without thawing, adding an extra minute to the bake time.
- White Chocolate Chips: Use about 1 1/4 cups (210g) white chocolate chips. For a polished look, press a few extra chips onto the warm cookies after baking.
- Macadamia Nuts: Salted dry-roasted macadamia nuts enhance flavor, but you can use unsalted or raw nuts depending on your preference.