Name: White Chocolate Macadamia Nut Cookies with Sea Salt
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Ingredients: 2 cups all-purpose flour; 2 tablespoons all-purpose flour; 1 teaspoon baking soda; 1 teaspoon kosher salt; 1 cup good quality butter (softened (1.5 sticks)); 1 cup light brown sugar (packed); ½ cup granulated sugar; 1 large egg (at room temperature); 1 large egg yolk (at room temperature); 2 teaspoons pure vanilla extract; ½ teaspoon pure almond extract; 1 cup white chocolate chips; 1 cup chopped macadamia nuts ((preferably sea salt dry roasted)); 1 teaspoon sea salt flakes (for sprinkling)

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There’s something undeniably luxurious about biting into a warm cookie that combines the creamy sweetness of white chocolate with the rich, buttery crunch of macadamia nuts. When finished with a sprinkle of sea salt, these White Chocolate Macadamia Nut Cookies become a delightful treat that satisfies every craving. Perfect for sharing (or not!), these cookies are a crowd-pleaser that will leave everyone asking for more. Whether you’re baking for a special occasion or simply indulging in a sweet moment at home, this recipe is a must-try!

Reasons to Love White Chocolate Macadamia Nut Cookies with Sea Salt

These cookies are not just a treat; they are an experience. Here are some reasons to love them:

Irresistible Flavor Combination: The creamy white chocolate pairs perfectly with the buttery macadamia nuts, creating a rich flavor profile that is hard to resist.
Texture Delight: With a crisp exterior and a chewy center, every bite offers a satisfying mix of textures.
Easy to Make: This recipe is straightforward and requires minimal effort, making it perfect for bakers of any skill level.
Perfect for Any Occasion: Whether it’s a holiday gathering, a cozy night in, or a bake sale, these cookies fit right in.
Customizable: You can easily adapt the recipe by adding in your favorite mix-ins or adjusting the sweetness.
Sea Salt Finish: The sprinkle of sea salt enhances the sweetness and adds a gourmet touch that elevates these cookies.

Ingredient Checklist

To make these delectable White Chocolate Macadamia Nut Cookies with Sea Salt, gather the following ingredients:

2 cups + 2 tablespoons all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
1 cup (1.5 sticks) good quality butter, softened
1 cup packed light brown sugar
½ cup granulated sugar
1 large egg, at room temperature
1 large egg yolk, at room temperature
2 teaspoons pure vanilla extract
½ teaspoon pure almond extract
1 cup white chocolate chips
1 cup chopped macadamia nuts (I like to use a sea salt dry roasted variety)
1 teaspoon sea salt flakes, for sprinkling

Hardware & Gadgets

To prepare these cookies, you’ll need a few essential tools:

Mixing Bowls: A large bowl for mixing the dough and a medium bowl for combining dry ingredients.
Electric Mixer: A stand or hand mixer to cream the butter and sugars together efficiently.
Baking Sheet: A sturdy baking sheet lined with parchment paper for easy cookie release.
Cookie Scoop: A scoop for portioning the dough helps ensure uniform cookie sizes.
Cooling Rack: To cool the cookies after baking, allowing them to maintain their texture.

Directions: White Chocolate Macadamia Nut Cookies with Sea Salt

Step 1: Preheat the Oven

Begin by preheating your oven to 350°F (175°C). This ensures that your cookies bake evenly and achieve that perfect golden-brown color.

Step 2: Mix Dry Ingredients

In a medium mixing bowl, whisk together the all-purpose flour, baking soda, and kosher salt. Set this mixture aside while you prepare the wet ingredients.

Step 3: Cream Butter and Sugars

In a large mixing bowl, use your electric mixer to cream the softened butter, light brown sugar, and granulated sugar together until the mixture is light and fluffy, about 2-3 minutes.

Step 4: Add Eggs and Extracts

Add the large egg and the egg yolk to the butter-sugar mixture, mixing until fully incorporated. Then, add in the pure vanilla extract and almond extract, blending until smooth.

Step 5: Combine Wet and Dry Ingredients

Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can lead to tough cookies.

Step 6: Fold in Chocolate and Nuts

Using a spatula, gently fold in the white chocolate chips and chopped macadamia nuts until evenly distributed throughout the dough.

Step 7: Portion the Dough

Using a cookie scoop or tablespoon, drop rounded balls of dough onto your prepared baking sheet, leaving about 2 inches of space between each cookie to allow for spreading.

Step 8: Sprinkle with Sea Salt

Before baking, sprinkle a tiny pinch of sea salt flakes on top of each cookie dough ball. This will enhance the flavor and give your cookies that gourmet touch.

Step 9: Bake

Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden and the centers are still soft. Keep an eye on them to prevent over-baking!

Step 10: Cool and Enjoy

Once baked, remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. Transfer them to a cooling rack to cool completely. Enjoy your delicious White Chocolate Macadamia Nut Cookies with Sea Salt warm or at room temperature!

Substitutions by Diet

If you have specific dietary preferences or restrictions, consider these substitutions:

Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free flour blend.
Dairy-Free: Use a dairy-free butter substitute and dairy-free white chocolate chips.
Vegan: Replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) and use vegan butter.
Lower Sugar: Reduce the amount of granulated sugar or use a sugar substitute that measures like sugar.

Easy-to-Miss Gotchas

Make sure your butter is softened, not melted, for the best texture.
Let the eggs come to room temperature for easier mixing and better cookie structure.
Don’t skip the sea salt sprinkle; it really elevates the flavors!
Watch the baking time closely; cookies will continue to cook slightly after they’re removed from the oven.

Meal Prep & Storage Notes

These cookies can be made ahead of time and stored for later enjoyment. Here are some tips:

Store baked cookies in an airtight container at room temperature for up to 5 days.
For longer storage, freeze the cookie dough balls on a baking sheet until solid, then transfer to a freezer bag. They can be baked straight from the freezer—just add a couple of extra minutes to the baking time.
You can also freeze baked cookies. Just make sure to layer them with parchment paper to prevent sticking.

Weekend Projects

Sally’s Baking Addiction for more amazing cookie recipes.
Pinch of Yum for delicious dessert ideas.
Minimalist Baker for simple recipes with a twist.

The Last Word

In the world of cookies, few combinations can rival the classic pairing of white chocolate and macadamia nuts. Add a hint of sea salt, and you’ve got a cookie that is not only delicious but also beautifully balanced. The process of making these White Chocolate Macadamia Nut Cookies with Sea Salt is as enjoyable as eating them, from mixing the dough to watching them bake to perfection. So gather your ingredients, roll up your sleeves, and treat yourself and your loved ones to a batch of these delightful cookies. Happy baking!