There’s something undeniably nostalgic about a white chocolate and macadamia cookie—the golden, crisp edges giving way to a chewy center, with pockets of creamy sweetness and buttery-rich crunch throughout. This version leans into indulgence, with oversize cookies that boast deep caramel notes from brown sugar, enriched further by an extra egg yolk. And while patience is required (at least a two-hour chill, ideally overnight), the reward is a perfectly proportioned, bakery case-worthy cookie with just the right balance of crisp and chew.
Servings 6cookies
Ingredients
⅔cup(147 grams) firmly packed light brown sugar
½cup(113 grams) unsalted butter, melted and cooled slightly
⅓cup(67 grams) granulated sugar
1large egg(50 grams), room temperature
1large egg yolk(19 grams), room temperature
1teaspoon(4 grams) vanilla extract
2cups(250 grams) all-purpose flour
½teaspoon(2.5 grams) baking powder
½teaspoon(1.5 grams) kosher salt
¼teaspoon(1.25 grams) baking soda
1cup(128 grams) macadamia nuts, roughly chopped
⅔cup(120 grams) white chocolate chips, plus more for topping
Instructions
Line a baking sheet with parchment paper.
In a large bowl, whisk together brown sugar, melted butter, granulated sugar, egg, egg yolk, and vanilla.
In a medium bowl, whisk together flour, baking powder, salt, and baking soda. Gradually fold flour mixture into sugar mixture until almost completely combined. Fold in nuts and white chocolate.
Using a ½-cup dry-measuring cup, scoop dough (about 140 grams each), and place 2 inches apart on prepared pan. Press a 3-tablespoon spring-loaded scoop, rounded side up, into middle of each dough scoop to create a mounded center with a border. Cover and refrigerate for at least 2 hours or overnight.
Preheat oven to 375°F (190°C). Line a large baking sheet with parchment paper.
Place dough 3 inches apart on prepared pans. Top with white chocolate.
Bake until golden brown, 12 to 15 minutes, rotating pan halfway through baking. While cookies are still hot, gently swirl a 4- to 5-inch round cutter in a circular motion around each cookie to create an even round. Let cool on pan for 5 minutes. Remove from pan, and let cool completely on a wire rack. Store in an airtight container for up to 3 days.
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