Inspired by the famous Levain Bakery, these White Chocolate Macadamia Nut Cookies are to die for delicious!! Soft and light, with a melt in your mouth texture and crunch from the nuts, these cookies are impossible to put down!
I am super-de-duper excited to share these cookies with you guys today. Not just because they are exceptionally delicious, but because they are my personal favorite cookie. Ever.
On top of that, I can actually
eat devour these with abandon. (Insert jumping for joy here). For those of you who do not know, I am highly allergic to cocoa… A.K.A. no dark or milk chocolate for this girl.
You can pick your jaw up off the floor, because I have been allergic for most of my life. I can’t even remember what non-white chocolate tastes like. Therefore, it only creates a tinge of jealousy when I am perusing food porn or watching Boy scarf down triple chocolate cupcakes. Or Ben and Jerry’s brownie ice cream, or chocolate lava cake… okay, fine. It creates an abundance of jealousy, frequently. But, I don’t see red or anything. I guess I am just used to it at this point in life.
These cookies are heavenly delicious. Their texture is dense, yet light as air. They are soft and melt in your mouth, with bits and pieces of slight crunch from the macadamia nuts. Flavor wise, they are sweet like candy, but not overwhelmingly so. Overall, they are impossible to put down.
While I may seem biased towards these white chocolate macadamia cookies, I can say, with utmost confidence, that these cookies rock the house. Why? Because my chocolate addict of a husband, Boy, gobbles them up like they are going out of style, which is impossible because these decadent beauties will be in style until the end of time.
Before I shoo you off the computer and into the kitchen, I want to leave you with a few notes for these bad boys:
2. Cube your butter and then put it back into the refrigerator while you measure out the remaining ingredients.
3. Do NOT overbeat the cookie dough. You want the flour to be just incorporated.
4. Chill the dough. This is not a suggestions. This is a must.
Now that we have the bases covered, I implore you to make these white chocolate chip macadamia nut cookies. They are divinely delectable, and seriously quick and easy to make. Your family, and your belly, will totally love you for baking these. Until next time, Cheers and happy baking!
- 3 Cups Bread Flour (13 ½ ounces by weight)
- 1 tsp Baking Powder
- ¼ tsp Baking Soda
- ¾ tsp Kosher Salt
- 1 Cup Unsalted Butter – cold and cut into cubes
- ¾ Cup + 4 tsp Light Brown Sugar (5.5 ounces by weight)
- ½ Cup Granulated Sugar
- 2 Large Eggs – cold and lightly beaten
- 1 tsp Vanilla Extract
- 1 ½ Cups White Chocolate Chips (10.15 ounces by weight)
- 1 Cup Macadamia Nuts (4.6 ounces by weight) – roughly chopped
- Prepare a baking sheet by lining it with parchment paper, set aside.
- In a medium sized mixing bowl, add flour, baking powder, baking soda and salt. Whisk to combine and set aside.
- Add cold, diced butter to the bowl of a stand mixer. Beat on medium speed (#4), for about 1 minute, or until the butter comes together to form a ball. Scrape down the sides of the bowl.
- Add both sugars to the bowl and continue to beat at medium speed for an additional 1-2 minutes, or until all of the sugar is incorporated into the butter. Scrape down the sides of the bowl.
- Slowly add the beaten eggs and vanilla to the bowl and continue to beat on medium speed, stopping to scrape down the sides of the bowl once, until batter is mixed, but still lumpy.
- With the mixer speed reduced to medium low (#2), slowly add the flour to the batter and mix until just incorporated. (Do not over mix!).
- With a large rubber spatula, stir in the white chocolate chips and macadamia nuts.
- Using a scale, or simply eyeball amount, divide the dough into 12 pieces, each roughly weighing 4 ounces. Using your hands, roughly form each piece into a rustic ball. (you don’t want these to look perfect). Transfer each piece to the prepared baking sheet, spacing them about 1-2’’ apart. **I needed two baking sheets**
- Transfer baking sheet(s) to the refrigerator and allow the dough to chill for 30 minutes – 1 hour.
- Preheat oven to 350 degrees F, and place rack in center position. Bake cookies for 16-20 minutes, or until light gold in color. (mine took 18 minutes) Remove from oven and allow cookies to cool on baking sheet for 5 minutes. Use a spatula to transfer the cookies to a wire rack to cool completely.
Inactive Time: 30 minutes
*Cookies can be stored at room temperature, in an airtight container for up to 5 days.
*Recipe adapted from Brown Eyed Baker