White Chocolate Macadamia Cookies
Tender, buttery bakery-style cookies with creamy white chocolate chips, crunchy macadamias and lightly golden edges. Makes 28 cookies, with nutrition estimated per cookie. Batch yield: 28 cookies, approximately 1,120 g after baking and cooling. One serving: 1 cookie, approximately 40 g after baking and cooling. Allow approximately 181 minutes from starting to soften the butter until the final batch is completely cool. Prep time is total non-oven elapsed time: 25 minutes hands-on preparation, 30 minutes butter softening, 60 minutes mandatory chilling and 30 minutes cooling after the final batch. Cook time is three sequential 12-minute oven batches. Preheating overlaps the final 20 minutes of chilling; earlier batches cool and waiting dough stays refrigerated while other batches bake, so these overlapping periods are not added again. No frosting is required. Appliances: Oven; Refrigerator; Electric hand mixer. Equipment: Three 33 × 46 cm baking sheets; Baking parchment; Digital kitchen scales; Two mixing bowls; Whisk; Flexible spatula; Bowl cover; Knife and chopping board; Wire cooling racks. Allergens: Butter and white chocolate contain milk. White chocolate chips may contain soy lecithin; check the product label for soy and other allergen or cross-contact information. Choose white chocolate chips labelled suitable for vegetarians. Storage: Once completely cool, store airtight at room temperature for up to 4 days or refrigerate for up to 7 days. Bring refrigerated cookies to room temperature for a softer texture. Freeze cooled cookies in an airtight container, separating layers with baking parchment, for up to 3 months. Thaw in the closed container at room temperature for approximately 1 hour.
145 min
Prep
36 min
Cook
28
Serves
205
Calories
Macros · per serving
3g protein
24g carbs
11g fat
Ingredients
For 28 servings
- 170 g Unsalted butter
- 325 g Plain all-purpose flour
- 5 g Baking soda
- 3 g Fine salt
- 200 g Light brown sugar
- 100 g Granulated sugar
- 2 eggs Large eggs, approximately 100 g without shells
- 10 ml Vanilla extract
- 170 g Vegetarian white chocolate chips
- 140 g Unsalted shelled macadamia nuts, roughly chopped
Instructions
- 1
Cut the butter into small cubes and leave at cool room temperature for approximately 30 minutes, until pliable but still cool rather than greasy. Line three 33 × 46 cm baking sheets with baking parchment; do not grease them.
- 2
Whisk the flour, baking soda and salt together in a bowl.
- 3
In a separate large bowl, beat the softened butter, brown sugar and granulated sugar with an electric hand mixer on medium speed for 2–3 minutes, until creamy and slightly lighter. Scrape down the bowl. Beat in the eggs one at a time, mixing until incorporated after each, then mix in the vanilla.
- 4
Add the flour mixture and mix on low speed just until a few flour streaks remain. Use a spatula to fold in the white chocolate chips and chopped macadamias until evenly distributed and no dry flour remains. The dough should be thick and soft.
- 5
Cover the bowl and refrigerate the dough for 60 minutes. During the final 20 minutes of chilling, preheat the oven to 180°C (355°F) conventional or 160°C (320°F) fan, with a rack in the middle.
- 6
Divide all the dough into 28 equal portions of approximately 43–44 g each, scraping the bowl thoroughly. Roll into rough balls and gently press into thick discs approximately 2 cm tall. Arrange 10 portions on the first sheet and 9 on each remaining sheet, leaving approximately 9 cm between their centres.
- 7
Bake one sheet at a time on the middle rack for approximately 12 minutes, rotating it halfway through if your oven browns unevenly. The edges should be lightly golden, the tops matte and the centres set but still tender, with no glossy, wet dough visible. Bake the second and third sheets in turn, allowing approximately 36 minutes of sequential oven time for the full batch.
- 8
Let each batch rest on its baking sheet for 10 minutes, then carefully transfer the cookies to wire racks for approximately 20 minutes more, until completely cool. Cool the earlier batches while the later batches bake. The cooled cookies should weigh approximately 40 g each; some variation from moisture loss is normal.
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