White chocolate macadamia nut cookies are the bee’s knees. And you know it. This is a small batch recipe that makes 6 cookies, and I ate all 6 of them in a day.
There are things you do for love, and there are things you do for the love of cookies.
In my case, I made these white chocolate macadamia nut cookies around the clock for 12 hours. I started with a tip from a reader that my small-batch chocolate chip cookies could not be modified into white chocolate macadamia nut cookies, and it perplexed me. How can adding nuts and replacing dark chocolate with white chocolate chips make so much difference?
But it did.
I started out scaling down this recipe by making Sally’s full-size batch of white chocolate macadamia nut cookies. Her recipe is perfect–soft and chewy and full of macadamia nuts. But, 3 dozen cookies was too much for my house (you know this). So, I cut the recipe in half, and made it 6 different ways until I settled on this version you see pictured.
These cookies do the pretty ripple thing around the edges when they bake, and as they cool, they crack a bit, too. They look like they came from a bakery (and they taste like it, too!).
I get asked often why I only use egg yolks in my cookie recipes. One egg is made up of 1 tablespoon of fat (the yolk) and 2 tablespoons of binding protein (the egg white). When it comes to cookies, we just want the richness of the fat. I rely on butter to bind my cookies together and leave out the egg whites.
If you’re wondering what to do with the leftover egg whites, I have a whole page full of recipes that use egg whites only. And one for recipes that use egg yolks only. Because we all want perfect small batch desserts, but no wasted eggs!
Tips for white chocolate macadamia nut cookies:
- Softened butter is not room temperature butter. When I troubleshoot failed/ flat cookies, this is almost always the cause. Softened butter is butter that has been sitting on the counter at room temperate for about 20-30 minutes. You can press a finger into it and make an indent, but your finger does not go all the way through easily.
- Use just the egg yolk for this small-batch white chocolate macadamia nut cookies.
- Measure your flour by scooping it, heaping it over the measuring spoon, and then wiping off the excess with a butter knife (or other flat surface). Oh, and 7 tablespoons of flour is 1/2 cup of flour, minus 1 tablespoon.
- 3 tablespoons unsalted butter, softened
- 1/4 cup light brown sugar
- 2 tablespoons granulated sugar
- 1/2 teaspoon vanilla extract
- 1 large egg yolk (white reserved for another use)
- 7 tablespoons all-purpose flour*
- 1/8 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- scant 1/4 cup chopped macadamia nuts
- scant 1/4 cup white chocolate chips
- Preheat the oven to 350, and line a baking sheet with parchment paper.
- In the medium bowl, add the softened butter, brown sugar, granulated sugar, and vanilla extract. Beat until light and fluffy, about 40 seconds.
- Next, add the egg yolk and beat until combined.
- Finally, sprinkle the flour, baking soda and salt evenly over the surface, and beat to combine everything.
- Stir in the macadamia nuts and white chocolate chips by hand.
- Divide the dough equally into 6 cookies (about 46 grams each), and space evenly on a baking sheet.
- Bake for 9-11 minutes, until the cookies are light golden brown on the edges and the surface begins to crack.
- Let cool completely, and store in an air-tight container at room temperature for up to 2 days (if they last that long).
*Tip: 7 tablespoons of flour is 1/2 cup of flour, minus 1 tablespoon.
Amount Per Serving: Calories: 205 Total Fat: 18g Saturated Fat: 3g Sodium: 740mg Carbohydrates: 8g Sugar: 2g Protein: 6g