White Chocolate Macadamia Nut Cookies
White Chocolate Macadamia Nut Cookies
Scroll to find recipe and step by step instructions.
Servings Size:
makes approximately 15-16 cookies
Measurements:
(Recipe in grams below!)
1 cup butter
1 cup white sugar
1/4 cup brown sugar
1 egg
2 tsp vanilla extract
2 & 1/2 cups All-Purpose Flour
1 tsp baking soda
1/2 tsp baking powder
3/4 cup chopped macadamia nuts
1 cup white chocolate chips/chunks
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.
Food scales are such an amazing and cheap investment to make for your kitchen because they will allow you to copy recipes perfectly because they are far more reliable and allow you to not use as many dishes! Click here to order a food scale!
Measurements In Grams:
226 grams butter
200 grams white sugar
50 grams brown sugar
1 egg
10 grams vanilla extract
310 grams All-Purpose Flour
6 grams baking soda
2 grams baking powder
130 grams chopped macadamia nuts
170 grams white chocolate chips/chunks
Kitchen Equipment
Stand mixer with paddle attachment OR medium sized bowl with whisk and rubber spatula
oven tray
parchment paper
large cookie scooper (~1/3 cup)
circular cup/cookie cutter (optional)
Instructions:
Step 1
Preheat oven to convection 350 degrees Fahrenheit.
Beat room temperature butter, brown sugar, and white sugar, with a whisk or paddle attachment (stand mixer) until mixture turns an off-white color (1-2 minutes).
Step 2
Add your large egg and stir into mixture. Do not mix too much because the excess air will make your cookie cakey.
Mix in vanilla extract until just combined.
Step 3
Add flour, baking powder, and baking soda into the mixture. Fold dry ingredients into your dough until fully incorporated.
Fold in chopped macadamia nuts and white chocolate.
Step 4
Place a 1/3 cup scoop (70 grams) of cookie dough onto a parchment paper lined tray.
Start by baking a single cookie on your tray. THIS IS YOUR TEST COOKIE! Always start with baking a single cookie, to make sure you didn’t forget an ingredient and/or your oven isn’t too hot (some ovens have hot-spots or cook things quicker/slower than others). This is also a good indicator of how much your cookie will spread.
Step 5
After baking your test cookie, place cookie dough balls on your tray. Use your test cookie to estimate how many cookies you can fit on your tray.
Bake cookies for 10 minutes.
Step 6
For perfectly circular cookies, use a circular bowl/cup/cookie cutter and swirl around your fresh cookie to make edges clean. Then let cookies sit on tray for about 10 minutes before removing.
Step 7
Eat fresh or store at room temperature or keep chilled for up to 8 days!