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30 Nov 2022 - 19 Dec 2022 2021 2022 2023 ▾
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White Chocolate
Macadamia Nut Cookies
By Sohla El-Waylly

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Bobbi Lin for The New York Times

Time 1 hour plus 12 hours’ chilling

Rating 4 (231)

Notes Read community notes

These cookies take familiar ingredients into the

realm of something truly special, celebrating the
floral vanilla notes of real white chocolate and
the buttery richness of macadamia nuts. Milk
powder is sizzled in butter, turning into bonus
brown-butter bits that make the cookies sandy
and
Readcrisp
Moreon the outside and fudgy on the

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INGREDIENTS

Yield: About 12 large cookies

1 cup plus 6 tablespoons/280 grams

granulated sugar

1 vanilla bean (optional)

12 tablespoons/168 grams unsalted butter

3 tablespoons/20 grams nonfat milk powder

(see Tip)

2 teaspoons vanilla extract

2 teaspoons kosher salt (such as Diamond

Crystal)

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon almond extract

2 large eggs

2 cups/240 grams all-purpose flour

1 cup/130 grams roughly chopped roasted

and salted macadamia nuts, plus more to
garnish

1 cup/160 grams roughly chopped white

chocolate, plus more to garnish

Flaky salt

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Ingredient Substitution Guide

PREPARATION

Make the recipe with us Watch

Step 1
Add the granulated sugar to the bowl of a stand
mixer (or large bowl if using a hand mixer). If
using the vanilla bean, use a sharp paring knife
to split it in half lengthwise. Use the back of the
knife to scrape out the seeds and add them to
the sugar.

Step 2
In a medium saucepan over medium heat, melt
the butter (with the vanilla pod, if using) and
cook until foamy, swirling the pan occasionally.
Whisk in the milk powder and cook until light
golden brown, whisking constantly, about 2
minutes. Reduce the heat to low and continue
cooking, whisking constantly, until very deeply
browned, about 30 seconds. Remove from heat,
remove and discard the vanilla pod, if using,
and with a stiff spatula, scrape the butter and all
the solids into the bowl with the sugar.

Step 3
Stir to distribute the heat of the butter, then add
vanilla extract, salt, baking powder, baking
soda, almond extract and eggs. Mix with the
whisk attachment on medium-high speed for 6
minutes, stopping once to scrape the bowl and
whisk. (This dissolves some sugar and makes
the cookies extra chewy.)

Step 4
Add the flour and mix with a stiff spatula until
evenly combined into a dough. Add the nuts and
chocolate to the dough and mix until combined.

Step 5
Divide the dough into ¼-cup (75 gram) portions
using a #16 scoop, or a measuring cup. Roll the
portions into balls, flatten them slightly into
disks, and arrange on a parchment-lined
quarter sheet pan or plate. Garnish each portion
by pressing pieces of extra chocolate and nuts
on top of the cookies. Cover, and refrigerate for
at least 12 hours and up to 4 days. (Once chilled,
the portions can be transferred to a resealable
plastic bag and frozen.)

Step 6
When ready to bake, arrange a rack in the
center of the oven and line a sheet pan with
parchment. Heat the oven to 350 degrees.
Arrange 6 dough portions on the pan and lightly
sprinkle each with flaky salt. Bake until puffed,
cracked and golden along the edges, 13 to 15
minutes. (If baking frozen dough, increase the
bake time by 2 minutes.)

Step 7
Using a spatula, transfer the cookies to a rack to
cool. Repeat with remaining cookie dough. (No
need to cool the sheet pan between batches.)

Tip You can find milk powder in the baking aisle of

the grocery store, alongside cans of evaporated
milk.

RATINGS

4 out of 5
231 user ratings

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Recipe Tags
Brown Butter, Christmas Cookie, Freezer Friendly,
Macadamia Nut, Make Ahead, Plan Ahead, Vanilla Bean
, White Chocolate, Dessert, Christmas

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