White Chocolate Macadamia Nut Cookies with Sea Salt

If you’re craving a cookie that perfectly balances sweet, buttery, and a touch of salty, these White Chocolate Macadamia Nut Cookies with Sea Salt are exactly what you need. Imagine biting into a soft, chewy cookie bursting with creamy white chocolate chips and crunchy macadamia nuts, all topped off with a sprinkle of flaky sea salt that elevates every bite. This recipe is a crowd-pleaser for good reason—each cookie brings a rich and indulgent flavor that’s hard to resist. Whether you’re baking for a special occasion or just because, these cookies are sure to become a favorite in your repertoire.

Why Cooks Rave About It

This recipe stands out because it delivers the perfect texture and flavor combination. The cookies are chewy with just a slight crisp around the edges, thanks to the careful balance of brown and granulated sugars. The macadamia nuts add a delightful crunch, and the white chocolate chips melt into pockets of sweet creaminess. What really sets these White Chocolate Macadamia Nut Cookies with Sea Salt apart is the addition of sea salt flakes sprinkled on top, creating a sophisticated contrast that highlights the sweetness and brings depth to every bite. Plus, the subtle almond extract adds a unique twist that enhances the overall flavor without overpowering it.

Ingredients at a Glance

• 2 cups + 2 tablespoons all-purpose flour
• ½ teaspoon baking soda
• ½ 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
• ½ cup chopped macadamia nuts (I like to use sea salt dry roasted variety)
• 1 teaspoon sea salt flakes, for sprinkling

Cook’s Kit

• Mixing bowls – for dry and wet ingredients
• Electric mixer or stand mixer – to cream butter and sugars smoothly
• Measuring cups and spoons – precise ingredient amounts are key
• Rubber spatula – for folding in chips and nuts gently
• Baking sheets lined with parchment paper – for even baking and easy cleanup
• Cooling rack – to let cookies cool perfectly without sogginess
• Spoon or cookie scoop – to portion dough evenly

Mastering White Chocolate Macadamia Nut Cookies with Sea Salt: How-To

Step 1: Prepare Your Oven and Baking Sheets

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking and promote even baking. This step ensures your cookies bake evenly and don’t burn on the bottoms.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking soda, and kosher salt. Whisking helps distribute the baking soda and salt evenly throughout the flour, which is essential for consistent texture and flavor.

Step 3: Cream Butter and Sugars

Using an electric mixer, beat the softened butter with the light brown sugar and granulated sugar until light and fluffy. This process usually takes about 3-5 minutes on medium speed. Creaming air into the butter and sugar mixture creates the perfect texture for chewy cookies.

Step 4: Add Eggs and Extracts

Beat in the egg, egg yolk, vanilla extract, and almond extract until fully incorporated. The egg yolk adds richness and helps keep the cookies soft, while the almond extract introduces a subtle nutty aroma that pairs beautifully with the macadamia nuts.

Step 5: Combine Wet and Dry Ingredients

Gradually add the flour mixture to the wet ingredients, mixing on low speed or folding by hand with a spatula until just combined. Avoid overmixing, which can develop gluten and make the cookies tough.

Step 6: Fold in White Chocolate Chips and Macadamia Nuts

Gently fold in the white chocolate chips and chopped macadamia nuts. Using sea salt dry roasted macadamia nuts adds an extra layer of flavor, but plain roasted nuts work just as well.

Step 7: Scoop and Bake

Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow spreading. Bake for 10-12 minutes, or until the edges are golden and the centers look set but still soft.

Step 8: Add Sea Salt Flakes and Cool

Immediately upon removing the cookies from the oven, sprinkle each cookie with a pinch of sea salt flakes. The residual heat will help the salt adhere without dissolving completely, creating a perfect sweet-salty bite. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Better Choices & Swaps

• Butter: Use unsalted butter to control salt levels or substitute with plant-based margarine for a dairy-free option.
• Flour: All-purpose flour works best, but a gluten-free blend can be used for those with sensitivities.
• Sugars: Swap light brown sugar for dark brown sugar for a richer molasses flavor.
• White Chocolate Chips: Choose high-quality white chocolate chips with cocoa butter for better melting and flavor.
• Macadamia Nuts: Substitute with chopped pecans or almonds if desired.
• Extracts: If you don’t have almond extract, add an extra ½ teaspoon of vanilla extract.
• Sea Salt Flakes: Use kosher salt as a last resort, but flaky sea salt is best for texture.

Cook’s Notes

• Make sure your butter is softened but not melted for easier creaming with sugars.
• Room temperature eggs ensure better incorporation and smoother dough.
• Don’t overbake—cookies continue to cook on the baking sheet after removal.
• For extra gooey cookies, slightly underbake and allow them to cool on the tray.
• Chilling the dough for 30 minutes before baking can help control spreading for thicker cookies.
• Store cookies in an airtight container at room temperature for up to 5 days.

Refrigerate, Freeze, Reheat

You can refrigerate leftover cookies in an airtight container for up to one week. For longer storage, freeze baked cookies by layering them between sheets of parchment paper in a freezer-safe container for up to three months. To thaw, leave them at room temperature for about 30 minutes. If you prefer warm cookies, reheat them in a 300°F (150°C) oven for 5-7 minutes or microwave for 10-15 seconds, but watch carefully to avoid drying out.

If you want to freeze the dough, scoop it into balls and freeze on a baking sheet. Once frozen solid, transfer dough balls to a freezer-safe bag or container. Bake cookies directly from frozen, adding 1-2 extra minutes to the baking time.

Popular Questions

Can I use salted butter instead of unsalted butter?

Yes, you can use salted butter, but reduce the amount of kosher salt in the recipe by about half to avoid overly salty cookies.

What’s the best way to chop macadamia nuts?

Use a sharp knife to roughly chop the nuts into bite-sized pieces. Avoid chopping them too finely to maintain a nice crunchy texture in the cookies.

Can I substitute white chocolate chips with another type of chocolate?

Absolutely! Semi-sweet or milk chocolate chips work well if you prefer a less sweet cookie. Dark chocolate adds a pleasant bitterness that contrasts nicely with the nuts.

How do I prevent cookies from spreading too much?

Make sure your butter is not melted and consider chilling the dough for at least 30 minutes before baking. Also, avoid using too much sugar, and ensure your baking soda is fresh for proper leavening.

The Last Word

There’s something truly special about White Chocolate Macadamia Nut Cookies with Sea Salt. The delicate balance between the rich sweetness of white chocolate, the buttery crunch of macadamia nuts, and the unexpected pop of sea salt makes these cookies a standout treat. Perfect for sharing or savoring on your own, they’re a delicious way to elevate your cookie game with minimal effort. Once you master this recipe, these cookies will become your go-to for every occasion that calls for a sweet, satisfying bite.

With simple ingredients and straightforward steps, you’ll enjoy the baking process as much as the delicious results. So grab your mixing bowl, preheat your oven, and get ready to create some truly irresistible cookies that everyone will rave about!

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