Get the Recipe: Dulcey White Chocolate Macadamia Cookies
Ingredients
- 2 1/4 cups (11.25 ounces) all-purpose flour
- 2 teaspoons kosher salt
- 1 teaspoon baking soda
- 1 cup (2 sticks // 8 ounces) unsalted butter, at room temperature
- 3/4 cup (5.25 ounces) granulated sugar
- 3/4 cup (5.60 ounces) dark brown sugar, tightly packed
- 2 large eggs,
- 2 teaspoons pure vanilla extract
- 14 ounces dulcey blond white chocolate feves (see baker's notes for sources)
- 1 cup (4.5 ounces) roasted and salted macadamia nuts, roughly chopped
- flaky sea salt, (like Maldon), for finishing
Instructions
- Center a rack in the oven and preheat to 375 (F). Line two baking sheets with parchment paper, and set aside.
- In a medium bowl, combine 2 1/4 (11.25 ounces) all-purpose flour, 2 teaspoons kosher salt, and 1 teaspoon baking soda. Set aside.
- In the bowl of a freestanding electric mixer fitted with a paddle attachment, combine 1 cup (2 sticks // 8 ounces) unsalted butter, 3/4 cup (5.25 ounces) granulated sugar, and 3/4 cup (5.6 ounces) dark brown sugar. Beat on medium-high speed for AT LEAST 5 minutes, until the mixture is light, fluffy, and has doubled in size. Reduce the mixer speed to its slowest setting and add 2 large eggs, one at a time, only adding the second egg when the first has been fully incorporated. Add 2 teaspoons pure vanilla extract and continue mixing until incorporated.
- With the mixer still on its slowest setting, add the dry ingredients (from the 2nd step). Continue mixing on slow speed until most (but not ALL) of the dry ingredients have disappeared. At this point, it's okay to still have a few flour streaks here and here! You don't want to overmix the dough, or you'll have a weird, puffy cookie and I'll cry for you. Add 14 ounces dulcey blond white chocolate feves all at once. Don't panic if you hear some of them snap and break in the mixer bowl, that's normal. After the feves have incorporated into the batter, add 1 cup (4.5 ounces) macadamia nuts, stopping the mixer JUST as the nuts have dispersed evenly throughout the batter.
- Use a 3-tablespoon cookie dough scoop to measure out dough balls and place them on the parchment-lined baking sheets, leaving at least 2 to 3 inches of space between each dough ball. Sprinkle each dough ball with a couple flakes of the finishing salt. Bake each sheet in the preheated oven, one at a time, for 11 to 12 minutes or until the cookies are golden brown, before turning out onto a wire rack to cool. Be careful not to overbake, or your cookies will be too crispy and crunchy! You want a cookie with crisp edges and a chewy middle, so it's okay if the cookie seems underbaked when you pull it out. It'll continue to bake on the pan on the wire rack. Enjoy!
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