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Lawrence D. Smith

Soft-Baked White Chocolate Macadamia Cookies

Soft, chewy cookies packed with creamy white chocolate chips and roasted salted macadamia nuts, finished with lightly crisp golden edges. Chilling the dough helps achieve their signature texture.
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Prep Time 3 hours 35 minutes
Cook Time 30 minutes
Total Time 4 hours 5 minutes
Servings: 28 Cookies
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 2 1/2 cups 325g all-purpose flour, measured accurately
  • 1 tsp baking soda
  • 1/2 tsp salt
Wet Ingredients
  • 3/4 cup 168g unsalted butter, room temperature
  • 1 cup 225g light brown sugar
  • 1/2 cup 104g granulated sugar
  • 1 large egg
  • 1 large egg yolk
  • 2 tsp vanilla extract
  • 1 –2 tsp milk
Mix-Ins
  • 1 1/4 cups 211g white chocolate chips
  • 1 cup 120g roasted salted macadamia nuts, chopped

Equipment

  • Medium mixing bowl
  • Large mixer bowl
  • Stand mixer or electric hand mixer
  • Rubber spatula
  • Measuring cups and spoons
  • Cookie scoop or spoon
  • Baking sheets
  • Parchment paper or silicone baking mats
  • Wire cooling rack

Method
 

  1. Combine Dry Ingredients: Whisk the all-purpose flour, baking soda, and salt together in a medium bowl. Set the mixture aside.
  2. Cream Butter and Sugars: Place the room-temperature butter, light brown sugar, and granulated sugar in a large mixer bowl. Beat on medium speed until the mixture becomes noticeably lighter in color and fluffy.
    Scrape down the sides of the bowl several times during mixing as needed.
  3. Add Egg and Egg Yolk: Add the large egg, followed by the egg yolk, mixing until each addition is thoroughly incorporated before adding the next.
  4. Add Vanilla: Mix in the vanilla extract until evenly combined.
  5. Combine Dough: Add the dry ingredients to the butter mixture and mix just until the dough comes together. Avoid overmixing.
  6. Adjust Dough Consistency: Add 1 teaspoon of milk and mix on low speed just until incorporated. Use a rubber spatula to finish bringing the dough together. Add the second teaspoon of milk only if it is really needed.
    Avoid adding excess milk, as too much liquid can cause the cookies to spread more than desired.
  7. Add Chocolate and Macadamias: Stir the white chocolate chips and chopped roasted salted macadamia nuts into the dough until they are distributed throughout.
  8. Shape Dough: Portion the dough into balls approximately 2 tablespoons in size, using all of the dough.
  9. Chill Cookie Dough: Refrigerate the shaped cookie dough for at least 2–3 hours or overnight. After chilling, let the dough sit at room temperature for about 1 hour so it can come closer to room temperature before baking.
  10. Prepare Oven and Baking Sheets: Preheat the oven to 350°F (180°C). Line the baking sheets with parchment paper or silicone baking mats.
  11. Bake Cookies: Arrange the prepared dough on the lined baking sheets and bake for 8–9 minutes. Remove the cookies from the oven as soon as the edges begin to turn golden. Do not overbake.
    The cookies will be slightly puffy when first removed from the oven and will settle somewhat as they cool.
  12. Cool Cookies: Leave the cookies on the baking sheets for 4–5 minutes after removing them from the oven. If they have spread slightly more than desired, gently push the edges inward with a spoon while they are still warm.
    Transfer the cookies to a wire rack and allow them to cool completely.

Notes

  • Measure the all-purpose flour accurately to maintain the intended dough consistency.
  • Use butter that is at room temperature so it creams properly with the sugars.
  • Add the egg and egg yolk separately, mixing well after each addition.
  • Mix the dry ingredients into the dough only until combined. Overmixing should be avoided.
  • Start with 1 teaspoon of milk and add the second teaspoon only if necessary. Too much milk can cause excessive spreading.
  • Chill the shaped dough for at least 2–3 hours or overnight before baking.
  • Let the chilled dough sit at room temperature for about 1 hour before it goes into the oven.
  • Remove the cookies when their edges have just begun turning golden. They will still look slightly puffy at this stage.
  • Allow the baked cookies to remain on the baking sheets for 4–5 minutes before transferring them to a wire rack.
  • If the cookies spread more than preferred, gently reshape their edges with a spoon while they are still warm.