Inspired by the famous Levain Bakery, these White Chocolate Macadamia Nut Cookies are to die for delicious!! Soft and chewy, with a melt in your mouth texture and crunch from the nuts, these cookies are impossible to put down!
1 2/3CupCake Flour- spooned and leveled (SEE NOTES)
1 1/3CupBread Flour- spooned and leveled (SEE NOTES)
1CupUnsalted Butter– COLD and cut into cubes (SEE NOTES)
¾Cup Light Brown Sugar- packed
2Large Eggs– cold and lightly beaten
1 1/4CupWhite Chocolate Chips- plus more for topping cookie dough balls
1CupMacadamia Nuts- roughly chopped (SEE NOTES)
Prepare cookie dough – dry ingredients: In a medium sized mixing bowl, whisk together the flours, baking powder, baking soda and kosher salt.
Prepare cookie dough – wet ingredients: Place the cold, cubed butter in a large mixing bowl using a hand-held mixer (or in the bowl of a stand mixer with the paddle attachment). Beat the butter on medium-low speed for 1 minute, or until the cubes come together to form one mass. Add both sugars and beat at medium speed for an additional 1-2 minutes, or until the sugar is completely incorporated but small clumps of butter are present, stopping to scrape down the sides of the bowl as necessary. With the mixer running, slowly add the eggs and vanilla to the bowl, stopping to scrape down the sides of the bowl once. Beat until batter is mixed but still lumpy.
Add dry ingredients to wet: Reduce speed to medium-low and slowly add the flour to the cookie dough. Mix until JUST incorporated! Take care not to overmix the dough.
Add in chips and nuts: With a large rubber spatula, stir in the white chocolate chips and macadamia nuts.
Chill dough: Press a piece of plastic wrap against the dough to cover and chill the dough in the refrigerator for at least 2-3 hours, or up to 3 days. (If chilling for longer than 2 hours, allow the cookie dough to sit at room temperature for 5-10 minutes to make the cookies easier to roll out.)
Preheat oven to 350 degrees Fahrenheit. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
Roll out cookies: Roll the dough into balls, about 3 tablespoons (about 1.5 ounces) each. Roll the cookie dough balls to be taller rather than wide – this will ensure cookies will bake up thick versus thin. Transfer balls of cookie dough onto prepared cookie sheet and arrange them to be 3 inches apart. Press a few white chocolate chips on top of the dough balls if desired.
Bake: Bake cookies for 11-13 minutes, or until the edges are just beginning to turn light brown and the middle still looks soft. Note: The cookies will look under-baked, but they will continue to bake on the cookie sheet in next step. DO NOT overbake the cookies.
Cool: Remove from oven and allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Enjoy! Cookies will stay fresh in an airtight container at room temperature for up to 1 week.
For the best results, make sure you properly measure the flours. Use a spoon to fluff the flour within the container or bag. Use a large spoon to scoop the flour into the measuring cup. Use the straight side of a knife to level the flour across the measuring cup.
For the best cookies, make sure both your butter and eggs are cold. Cut the butter into cubes and whisk the eggs first. Then place both back into the refrigerator while you measure the remaining cookie ingredients.
You can use any brand of macadamia nuts in this recipe. For the best tasting cookies, I prefer roasted macadamia nuts!
Cookies can be stored at room temperature, in an airtight container for up to one week.
Recipe yields 28-30 cookies.Nutritional information is an approximation and based upon 30 cookies.