Bakery Style White Chocolate Macadamia Nut Cookies
Bakery Style White Chocolate Macadamia Nut Cookies are extra large thick cookies, chewy throughout and studded with white chocolate chips and macadamia nuts.
1½cupswhite chocolate chips (high quality such as Ghirardelli)
Maldon sea salt flakes for sprinkling
Instructions
Preheat the oven to 350℉.
In a large mixing bowl, combine the butter, brown sugar, and granulated sugar.
Add the eggs and combine.
Add the baking powder, baking soda, salt, and vanilla and combine.
Add the flour and mix until just combined.
Add the macadamia nuts and white chocolate chips and stir to incorporate.
Using a quarter-cup measuring cup, portion out a quarter cup worth of cookie dough. Shape into a thick round disk, like a small hockey puck or a burger slider.
Place 8 on a baking sheet and bake for 10-12 minutes.
Immediately upon removing from the oven sprinkle with flaky sea salt.
Notes
The dough can be mixed by hand with a large spoon, with a hand mixer, or with a stand mixer.
Adding the baking powder, baking soda, vanilla, and salt to the bowl with the wet ingredients allows you to incorporate them evenly before adding the flour. This way you do not need to pull out a separate bowl to combine the dry ingredients first. Just one bowl: less to pull out, less to clean!
Macadamia nuts can be quite large, so to incorporate them into the dough, chop the nuts lightly. Don't worry about being too precise, but cut them roughly in half or quarters. You still want big chunks, but if they are whole they will be too big for the cookies.
The cookies are done when they are lightly browned in just a couple of places. They will continue to firm up on the still-warm baking sheet.
Add the flaky sea salt after removing the cookies from the oven while they are still warm. This will allow the salt to stick to the cookies. Don't wait until they cool or the salt won't stick. Adding the flaky sea salt after baking the cookies gives you a larger surface area to add the salt.