There’s something magical about the combination of sweet, creamy white chocolate and the rich, buttery flavor of macadamia nuts. When you add a sprinkle of sea salt, it creates an irresistible balance that makes these cookies truly unforgettable. Whether you’re baking for a special occasion or simply indulging your sweet tooth, these White Chocolate Macadamia Nut Cookies with Sea Salt are sure to impress.
Why You’ll Love This Recipe
These cookies are a delightful twist on a classic favorite. The white chocolate brings a luxurious sweetness, while the macadamia nuts add a satisfying crunch. The addition of sea salt enhances the flavors, making each bite a perfect blend of sweet and salty. Plus, they’re incredibly easy to make, which means you can enjoy freshly baked cookies in no time.
What Goes In
- 2 cups + 2 tablespoons all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- ¾ cup good quality butter (1.5 sticks), 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 (sea salt dry roasted variety recommended)
- 1 teaspoon sea salt flakes, for sprinkling
Recommended Tools
- Baking Sheet: A sturdy sheet ensures even baking.
- Parchment Paper: For easy cleanup and to prevent sticking.
- Mixing Bowls: A medium bowl for dry ingredients and a large bowl for wet ingredients.
- Electric Mixer: For creaming butter and sugars smoothly.
- Cookie Scoop: To portion out cookies evenly.
- Cooling Rack: To cool cookies properly after baking.
Mastering White Chocolate Macadamia Nut Cookies with Sea Salt: How-To
Step 1: Preheat Your Oven
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prepare for your cookie dough.
Step 2: Combine Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking soda, and kosher salt. Set this mixture aside as you prepare the wet ingredients.
Step 3: Cream Butter and Sugars
In a large mixing bowl, use an electric mixer to cream together the softened butter, light brown sugar, and granulated sugar until the mixture is light and fluffy. This should take about 2-3 minutes.
Step 4: Add Eggs and Extracts
Add in the large egg, egg yolk, vanilla extract, and almond extract. Mix until well combined.
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.
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: Scoop and Bake
Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, leaving enough space between each cookie to allow for spreading. Sprinkle a little sea salt on top of each cookie.
Step 8: Bake the Cookies
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, but they will continue to cook as they cool.
Step 9: Cool and Enjoy
Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy your delicious White Chocolate Macadamia Nut Cookies with Sea Salt!
Substitutions by Diet
- Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free flour blend.
- Vegan: Use vegan butter and a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) instead of the egg and yolk.
- Dairy-Free: Use dairy-free white chocolate chips and butter alternative.
- Nut-Free: Omit the macadamia nuts and replace with additional white chocolate chips or another mix-in of your choice.
Behind the Recipe
The classic combination of white chocolate and macadamia nuts has long been a favorite in cookie recipes. The rich, buttery flavor of the nuts pairs beautifully with the sweetness of the white chocolate, creating a decadent treat that is hard to resist. This recipe enhances the experience with a sprinkle of sea salt, which adds depth and complexity to each bite. These cookies are perfect for sharing with friends, family, or simply indulging in a well-deserved treat after a long day.
Refrigerate, Freeze, Reheat
If you have leftover cookie dough, you can refrigerate it for up to 3 days or freeze it for up to 3 months. To freeze, scoop the dough onto a baking sheet and freeze until solid. Then transfer the frozen dough balls to a zip-top bag. When you’re ready to bake, no need to thaw; just add a couple of extra minutes to the baking time.
Baked cookies can be stored in an airtight container at room temperature for up to a week, or you can freeze them for up to 3 months. To reheat, simply pop them in a microwave for a few seconds or warm them in the oven at 350°F (175°C) for about 5 minutes.
FAQ
Can I use dark chocolate instead of white chocolate?
Absolutely! Dark chocolate will give a different flavor profile, but it will still be delicious. Just ensure you adjust the sweetness if necessary.
What can I substitute for macadamia nuts?
You can use any nut of your choice, such as walnuts, pecans, or even skip the nuts entirely and use more chocolate chips for a double chocolate flavor.
Why are my cookies flat?
Flat cookies can be a result of melted butter or not enough flour. Ensure your butter is softened and not melted, and measure your flour correctly.
How do I know when my cookies are done baking?
Cookies are done when the edges are golden and the centers look slightly underbaked. They will continue to firm up as they cool.
Serve with These
Hungry for More?
If you loved these White Chocolate Macadamia Nut Cookies with Sea Salt, be sure to check out more delicious recipes on our blog. From decadent brownies to refreshing summer salads, there’s always something new to discover!
Indulging in the sweet, buttery goodness of these White Chocolate Macadamia Nut Cookies with Sea Salt is an experience you won’t soon forget. Happy baking!
White Chocolate Macadamia Nut Cookies with Sea Salt
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- ¾ cup good quality butter (1.5 sticks), 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 (sea salt dry roasted variety recommended)
- 1 teaspoon sea salt flakes for sprinkling
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prepare for your cookie dough.
- In a medium bowl, whisk together the all-purpose flour, baking soda, and kosher salt. Set this mixture aside as you prepare the wet ingredients.
- In a large mixing bowl, use an electric mixer to cream together the softened butter, light brown sugar, and granulated sugar until the mixture is light and fluffy. This should take about 2-3 minutes.
- Add in the large egg, egg yolk, vanilla extract, and almond extract. Mix until well combined.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Using a spatula, gently fold in the white chocolate chips and chopped macadamia nuts until evenly distributed throughout the dough.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, leaving enough space between each cookie to allow for spreading. Sprinkle a little sea salt on top of each cookie.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, but they will continue to cook as they cool.
- Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy your delicious White Chocolate Macadamia Nut Cookies with Sea Salt!
Equipment
- Baking Sheet
- Parchment Paper
- Mixing bowls
- Electric Mixer
- Cookie Scoop
- Cooling rack
Notes
- For gluten-free cookies, use a gluten-free flour blend.
- Store baked cookies in an airtight container at room temperature for up to a week.
- Freeze cookie dough for up to 3 months for easy baking later.
