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.
- 2 cups flour
- 1 tsp. kosher salt
- 1⁄4 tsp. baking soda
- 1 1⁄2 cups packed light brown sugar 1 1/2 cups sugar
- 16 tbsp. unsalted butter, softened
- 2 eggs
- 1 tbsp. vanilla extract
- 1 1⁄2 lb. roughly chopped white chocolate
- 1 lb. roughly chopped roasted and salted macadamia nuts
- 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.
- Heat oven to 325°. Using a 1-oz. ice cream scoop or 2 spoons, portion and shape dough into balls, and place balls 2 1⁄2″ apart on parchment paper-lined baking sheets. Bake until golden brown, about 14 minutes.