When it comes to these deliciously sweet and nutty cookies, we like white chocolate in the form of a bar or block that can be chopped into bits that have an organic appearance and bake up nicely (not to mention that they taste better!). Before baking (or cooling for later), decorate the tops of cookie dough scoops using additional chopped nuts and chocolate.
This will result in desserts that are more visually appealing and deserving of being photographed.
Ingredients
- 2 c. all-purpose flour
- 1 tsp. baking soda
- 1/3 c. granulated sugar
- 1 large egg
- 1 1/2 tsp. pure vanilla extract
- 1/2 tsp. kosher salt
- 3/4 c. (11/2 sticks) unsalted butter, at room temperature
- 2/3 c. packed light brown sugar
- 6 oz. white chocolate, chopped (or white chocolate chips)
- 1 c. roasted salted macadamia nuts, chopped
Directions
Step 1
Flour, baking soda, and salt should be mixed together in a medium basin using a whisk.
Step 2
Using a stand mixer, beat the butter and both sugars on medium speed for approximately three minutes, scraping the bowl halfway through the process, until the mixture is frothy and light. After beating in the egg, add the vanilla extract, scraping the bowl as necessary.
Put the mixer on low speed and gradually add the flour mixture while mixing until it is almost completely mixed. The white chocolate and macadamia nuts should be folded in. Wrap the bowl with plastic wrap and place it in the refrigerator for hour.
Step 3
Heat the oven to 350 degrees Fahrenheit and position racks in the top and bottom thirds of the oven. Parchment paper should be used to line two baking sheets. Place heaping quantities of dough, each measuring two tablespoons, onto sheets that have been prepared, at a distance of two inches apart (see Recipe Tip). During the baking process, rotate the sheets and switch places on the racks halfway through. Bake for 12 to 14 minutes, or until the sides are golden brown and the center is just set.
Cookies should be allowed to cool for five minutes on the sheets before being transferred to wire racks to finish cooling. Before repeating the scooping and baking process with the remaining dough, wait until the baking sheets have fully cooled down (you may reuse the parchment paper).