White Chocolate Macadamia Nut Cookies
Prep time
Cook time
Total time
These soft and chewy giant cookies are chock-full of sweet, white chocolate chips and salty chopped macadamia nuts. Recipe source: Adapted from Alton Brown via The Food Network
Serves: 18 large cookies
  • 2 sticks unsalted butter
  • 2 and ¼ cups bread flour
  • 1 teaspoon kosher salt
  • 1 teaspoon baking soda
  • ¼ cup sugar
  • 1 and ¼ cups brown sugar
  • 1 egg
  • 1 egg yolk
  • 2 tablespoons milk
  • 1 and ½ teaspoons vanilla extract
  • 1 cup white chocolate chips
  • 1 cup salted macadamia nuts, chopped
  1. Heat oven to 375 degrees F.
  2. Melt the butter in a heavy-bottom medium saucepan over low heat.
  3. Sift together the flour, salt, and baking soda and set aside.
  4. Pour the melted butter in the mixer's work bowl. Add the sugar and brown sugar.
  5. Cream the butter and sugars on medium speed.
  6. Add the egg, yolk, 2 tablespoons milk and vanilla extract and mix until well combined.
  7. Slowly incorporate the flour mixture until thoroughly combined.
  8. Stir in the white chocolate chips and nuts.
  9. Chill the dough for 15 minutes in the refrigerator, then use an ice-cream scoop to scoop onto silpat-lined baking sheets, 6 cookies per sheet.
  10. Bake for 12-14 minutes or until golden brown, checking the cookies after 5 minutes.
  11. Rotate the baking sheet for even browning.
  12. Allow to cool for 2 minutes on cookie sheet, then transfer to a wire rack.
  13. Cool completely and store in an airtight container.
Recipe by Lemon Sugar at http://lemon-sugar.com/2013/08/white-chocolate-macadamia-nut-cookies.html/