White Chocolate Macadamia Nut Cookie
White Chocolate Macadamia Nut Cookie
Scroll to find recipe and step by step instructions.
Servings Size:
makes approximately 12-14 cookies
Measurements:
3/4 cup butter
3/4 cup white sugar
1/3 cup brown sugar
1 egg
2 tsp vanilla
2 3/4 cup all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1 cup white chocolate chunks (you can replace with chips if you want)
1 cup macadamia nuts
How to put in macadamia nuts?
You can always dump the macadamia nuts into your cookies, though I recommend chopping them up or add them to a food processor for a couple seconds. This way you’re not stuck with giant lumps in your cookies.
Why measure in grams?
If you ask any bakery how they measure, most will say they measure in grams. Measuring by weight is more reliable for desserts because some recipes don’t specify if you should pack your ingredients and do not take into account how different people measure their ingredients. A common mistake people make in measuring ingredients is when measuring brown sugar. Brown sugar is clumpier than normal sugar because it is mixed with molasses. 100 grams of white sugar is equivalent to 100 grams of packed brown sugar—though most people don’t pack their brown sugar the same way, so you will most likely not get the same measurement unless using a scale.
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Measurements In Grams:
170 grams butter
150 grams white sugar
60 grams brown sugar
1 egg (60 grams)
4 grams vanilla
300 grams all-purpose flour
4 grams baking powder
2 grams baking soda
170 grams white chocolate chunks (you can replace with chips if you want)
125 grams macadamia nuts
Instructions:
Step 1
Preheat oven to convection 350 degrees fahrenheit.
Beat room temperature butter in stand mixer/by hand for 1-2 minutes (or until butter turns off-white).
Step 2
Add in brown sugar and white sugar.
Beat the sugar with the butter until the mixture is fluffy (about 30 seconds).
Step 3
Add egg in mixture.
Mix in vanilla.
Step 4
Add flour, baking powder, and baking soda to form your dough.
Step 5
Add chocolate and nuts and mix well to distribute it evenly into your dough.
Step 6
Use a 1/3 cup scoop and place a single ball of dough on baking tray.
Step 7
Bake cookies for 11-13 minutes (for 1/3 cup scoop), or until edges are slightly golden. You want to partially under-bake the dough, to get the crispy outside and gooey inside
Step 8
For perfectly circular cookies, use a circular bowl/cup and swirl around your fresh cookie to make edges clean.
Step 9
Store in fridge for up to 12 days or store at room temperature for 8 days!