White Chocolate Macadamia Nut Cookies Baked Until the Edges Set

Set out all-purpose Flour 325g, baking soda, and kosher salt before you start White Chocolate Macadamia Nut Cookies Baked Until the Edges Set. The batch is written for 28 cookies.

Count on 25 minutes of prep, 10 minutes of cooking, 2 hours of resting, about 2 hours from the first measurement to the plate.

Ingredients Method

What goes in the bowl

• 2 ⅔ cups all-purpose Flour 325g
• 1 teaspoon baking soda
• ¾ teaspoon kosher salt
• ¾ cup unsalted butter cold but pliable
• 1 cup light brown sugar very well packed
• ½ cup granulated sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 1 cup white chocolate chips
• 1 cup macadamia nuts chopped

How the cooking goes

1. In a mixing bowl combine flours, baking soda, and salt. Whisk together and keep it to one side.
2. Combine butter and sugars in the bowl of a electric mixer fitted with the paddle attachment. Beat on medium high until a smooth paste forms that lightens slightly. Add the eggs one at a time, beating between each addition. Scrape down the sides of the bowl when necessary. Add the vanilla with the second egg.
3. Reduce the mixer speed to low and gradually add the mixture of dry ingredients. You usually do 4-5 additions. To minimize gluten development, you add the next bit of the flour mixture before the last one has incorporated completely.
4. After the flour has been incorporated, add the white chocolate chips and macadamia nuts. Stir to combine and distribute the mix-ins.
5. Roll dough into balls approximately the size of a golf ball. Refrigerate at least 2 hours or until firm. Cookie dough balls can also be frozen at this point. For perfectly shaped cookies, chill the dough then roll the balls perfectly round before chilling again.
6. Heat the oven to 325°F (convection or standard) and line several sheet pans with baking paper or silpat.
7. Set on a sheet pan 2 inches apart. Bake for 10-12 minutes or until the sides begin to brown and the edges are set. The centers will look matte but still soft.
8. Allow it to cool for 5 minutes on the sheet pan and then remove to a wire rack to cool until it is no longer warm.

After it comes off the heat

Cool the sheet on a rack before the pieces are stacked. A covered tin keeps them for a few days.

If you want another plate from Cookies, open The Snickerdoodle after Supper and Cowboy Cookie with a Soft Middle.