White Chocolate Macadamia Cookie
This white chocolate macadamia cookie has a sweet chewy center and buttery crisp edge that will make your taste buds crave for more
Ingredients
- 1 cup + 3 tbsp all purpose flour
- 1/2 cup unsalted butter
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 egg
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp vanilla
- 1/2 cup macadamia nuts roughly chopped
- 1/2 cup white chocolate roughly chopped
Instructions
Preparing the Cookie Dough
- Sift the all purpose flour, baking soda, baking powder, and salt in a bowl.
- Whisk the dry ingredients together and set the bowl aside.
- Melt the unsalted butter in a saucepan on medium heat.
- Swirl the melted butter in the saucepan and stir occasionally.
- Once the butter turns into a golden brown color, remove the saucepan from the heat and transfer to a heatproof bowl to cool.
- Add both sugars to the bowl of butter and whisk until it is all incorporated.
- Add vanilla and eggs to the butter-sugar mixture until it is smooth.
- Fold the dry ingredients until there are no dry flour bits left.
- Fold in the nuts and white chocolate.
- Let the white cholate macadamia cookie dough rest in the refrigerator for at least one hour.
Baking
- Preheat the oven to 350F.
- Scoop the chilled cookie dough on a parchment paper lined cookie sheet with a small ice cream scoop.
- Bake the cookies in the oven for 16-18 minutes.
- Remove the tray about halfway through the baking process and firmly tap the tray on your work surface to create a textured, ripple effect for your cookie.
- Rotate the tray and place it in the oven for the remaining half of the bake time.
- Once the cookie is golden brown, remove the cookies from the oven and place them on a wire rack to cool.