The Best Small Batch White Chocolate Macadamia Nut Cookies
These small batch white chocolate macadamia nut cookies are my #1 dream cookie. Like, I could eat them every single day. They have creamy white chocolate chips, toasty macadamia nuts, and a hint of brown sugar for a hint of caramel flavor. And this recipe makes just 6 perfectly-thick and chewy cookies. They're the best!
Ingredients
- 60 grams unsalted butter, melted & cooled (¼ cup)
- 52 grams brown sugar, light or dark (¼ cup, packed)
- 25 grams granulated sugar (2 Tablespoons)
- 1 large egg yolk, room temperature
- 1 teaspoon pure vanilla extract
- 60 grams all purpose flour (½ cup)
- 10 grams cornstarch (1 Tablespoon)
- ¼ teaspoon baking soda
- ¼ teaspoon Kosher salt
- 50 grams white chocolate chips (¼ cup)
- 35 grams roughly chopped macadamia nuts, roasted & unsalted (¼ cup)
Instructions
- Preheat the oven to 350°F (177°C). Line a sheet pan with parchment paper and set it aside for later.
- Combine the cooled, melted butter, brown sugar, and granulated sugar in a medium mixing bowl. Whisk until the mixture is light and thick, about 1-2 minutes. Then, whisk in the egg yolk and vanilla extract until smooth.
- Add the flour, cornstarch, baking soda, and salt. Using a rubber spatula, fold the dry ingredients into the wet ingredients until the dough is about 90% combined. Then, add the white chocolate chips and macadamia nuts and continue folding the dough just until everything is well-mixed and there are no more streaks of flour. Don't over-mix the dough!
- Using a #20 cookie scoop (~3 Tablespoons), divide the dough into 6 balls. Line the cookie dough balls on the prepared sheet pan about 3 inches apart. Freeze the cookie dough balls for about 15 minutes, or refrigerate for at least 30 minutes, until the dough is well-chilled.
- Bake the cookies for 9-11 minutes, flipping the pan halfway through, until the edges are set and the centers are still a bit under-done. Let the cookies cool for 5 minutes on the sheet pan and then transfer them to a wire rack to cool completely. Enjoy!
Notes
For small-batch baking, I always recommend using a scale to measure the ingredients. If you don't have a scale, here's how to measure the flour. First, whisk the flour until it's light and fluffy. Then, spoon the fluffed flour into a measuring cup until it's overflowing. Lastly, use a straight edge to level it off without packing the flour into the cup.
If you're using salted macadamia nuts, reduce the salt to ⅛ teaspoon.
Good white chocolate is key in this recipe! I like Guittard or Ghirardelli.
Don't skip chilling the dough! Otherwise, the cookies will spread too much in the oven.
Feel free to press extra nuts & chocolate chips to the cookies right after they come out of the oven. This will make them look even prettier!
You want to under-bake these cookies just a little so they come out nice & chewy. They're ready when there's a baked ring around the cookies, but the centers are still a little under-cooked. They'll finish cooking as they cool.
Nutrition
Serving: 1cookieCalories: 261kcalCarbohydrates: 27gProtein: 2gFat: 16gSaturated Fat: 7gCholesterol: 55mgSodium: 155mgPotassium: 0mgFiber: 0.8gSugar: 17gVitamin C: 0mgCalcium: 36mgIron: 0.9mg
Tried this recipe?Let us know how it was!