White Chocolate Macadamia Nut Cookies with Sea Salt
These White Chocolate Macadamia Nut Cookies with Sea Salt are soft, chewy, and perfectly balanced with sweet white chocolate and crunchy nuts topped with flaky sea salt.
Equipment
- Mixing Bowls
- Electric mixer or stand mixer
- Measuring cups and spoons
- Rubber spatula
- Baking sheets lined with parchment paper
- Cooling rack
- Spoon or cookie scoop
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons all-purpose flour
- 0.5 teaspoon baking soda
- 0.5 teaspoon kosher salt
- 1 cup good quality butter softened (1.5 sticks)
- 1 cup light brown sugar packed
- 0.5 cup granulated sugar
- 1 large egg at room temperature
- 1 large egg yolk at room temperature
- 2 teaspoons pure vanilla extract
- 0.5 teaspoon pure almond extract
- 1 cup white chocolate chips
- 0.5 cup chopped macadamia nuts sea salt dry roasted variety preferred
- 1 teaspoon sea salt flakes for sprinkling
Instructions
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.
Mix the Dry Ingredients
- In a medium bowl, whisk together the all-purpose flour, baking soda, and kosher salt to distribute evenly.
Cream Butter and Sugars
- Using an electric mixer, beat the softened butter with the light brown sugar and granulated sugar until light and fluffy, about 3-5 minutes on medium speed.
Add Eggs and Extracts
- Beat in the egg, egg yolk, vanilla extract, and almond extract until fully incorporated.
Combine Wet and Dry Ingredients
- Gradually add the flour mixture to the wet ingredients, mixing on low speed or folding by hand until just combined. Avoid overmixing.
Fold in White Chocolate Chips and Macadamia Nuts
- Gently fold in the white chocolate chips and chopped macadamia nuts.
Scoop and Bake
- Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheets, spacing about 2 inches apart. Bake for 10-12 minutes until edges are golden and centers look set but soft.
Add Sea Salt Flakes and Cool
- Immediately upon removing from oven, sprinkle each cookie with sea salt flakes. Let cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Make sure butter is softened but not melted for easier creaming with sugars.
- Room temperature eggs ensure better incorporation and smoother dough.
- Don’t overbake cookies; they continue cooking on the baking sheet after removal.
- Chill dough for 30 minutes before baking to control spreading for thicker cookies.
- Store cookies in an airtight container at room temperature for up to 5 days.