Nov 11, 2012

White Chocolate-Macadamia Nut Cookies

Copious amounts of crunchy, buttery macadamia nuts find their match in large, creamy white chocolate chunks in these classic American cookies. This recipe first appeared in our December 2012 issue along with Ben Mims's story Beyond the Pale.

Credit: Todd Coleman

MAKES ABOUT 5 DOZEN

INGREDIENTS

2 cups flour
1 tsp. kosher salt
¼ tsp. baking soda
1½ cups packed light brown sugar 1½ cups sugar
16 tbsp. unsalted butter, softened
2 eggs
1 tbsp. vanilla extract
1½ lb. roughly chopped white chocolate
1 lb. roughly chopped roasted and salted macadamia nuts

INSTRUCTIONS

1. Whisk together flour, salt, and baking soda in a bowl; set aside. In a large bowl, beat sugars and butter on medium speed of a hand mixer until fluffy, about 3 minutes. Add eggs one at a time, beating after each addition until smooth; beat in vanilla. Add dry ingredients, and beat until just combined; stir in chocolate and nuts.

2. Heat oven to 325°. Using a 1-oz. ice cream scoop or 2 spoons, portion and shape dough into balls, and place balls 2½" apart on parchment paper-lined baking sheets. Bake until golden brown, about 14 minutes.

This article was first published in Saveur in Issue #152

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Ratings & Reviews (12)

by mwelsch on 2012-12-10

i believe that the flour in this recipe was not enough or the white and brown sugar was too much. My cookies spread out across the pan and didn't rise at all. After seeing the result of the first batch I added a 1/2 cup of flour and the didn't spread out as much. Please have your testers check the recipe card again.

Thanks Mark

by brubrenda on 2012-12-11

I haven't made this recipe yet, but this same problem has happened with other recipes. I solved the problem by refrigerating the dough for at least one hour (best if longer) before baking. Then the cookies don't spread out, and you haven't changed the recipe to the point where it affects the texture and flavor of the original recipe.

by KLANCELOTTA on 2012-12-11

Agree with Mark. These cookies are sugar-bombs! They are so incredibly over-sweet that I have to assume there was a typo in the sugar measurements. I have never seen any other cookie recipe where the sugar content is 1.5x the flour content.

Despite the overly high sugar content, there are some good flavors in the background. So, I am guessing that if the sugar amounts are reduced appropriately there will be a good cookie here

by cwb@cybermesa.com on 2012-12-12

Just checked Ghiradelli White Chocolate Macadamia Nut Cookie recipe: 3 c flour to 2 1/2 c sugar and 2 sticks butter!

by bhiraga on 2012-12-27

These cookies are very sweet and they do not take 14 minutes to bake - more like 10 to 12.

by malarkey on 2013-01-01

I'm about to make these cookies and I hesitated on the sugars. I came up here to see if there is a typo and found these comments :-> I'm going to cut the sugar in half & see what happens. No way should there be more sugar than flour in this recipe. I'm sorta thinking it maybe should have been a "1.5 cups of brown sugar OR 1.5 cups of white sugar" kinda thing....? Or maybe a 1/2 cup of each?

I'll post my results!

by UPPERVALLEYGAL on 2013-01-29

Made these cookies and they are. GREAT! They did spread a bit will try getting them cold first next time. But don't mess with anything that goes into these they are a real winner.....

by ERHARRISSON on 2013-03-02

Hi, I'm not sure about the sugar vs flour part, but I thought on first review that the amount of white chocolate and nuts was 2xs what you see in other recipes. Anyone else have the same thought? I am going to try these, but with the Ghiardelli nuts, w.c. proportions and sugar. I'll let y'all know what I think. ERH

by MARILYNNE on 2013-04-04

I halved the recipe. Way to sweet. Next time less sugar.

by MARILYNNE on 2013-04-04

Oh, I forgot to mention - Mine were done in 10 mins.

by MARILYNNE on 2013-04-10

Left the dough in frig 6 days. They still spread out. Baked 10 minutes, checked, baked another 2 minutes.

by PITACHIP on 2013-04-28

I wish I had read the reviews first... My first batch spread considerably, and they seem greasy. I am going to add some additional flour for the next batches in hopes of salvaging these.

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