With crisp edges, soft and chewy centers, and plenty of texture throughout, these white chocolate macadamia nut cookies are heaven! The dough comes together in one bowl, and the cookies bake in just about 10 minutes. Easy and delicious!
At first glance, this white chocolate macadamia nut cookie recipe, from Yossy Arefi’s Snacking Bakes , looks like a classic, but upon closer inspection, you’ll see it’s so much more. For one, they are made with brown butter, which in addition to lending a lovely nuttiness also allows the batter to be mixed without a stand mixer. And two, they call for salted macadamia nuts, which not only provide a texturally pleasing buttery crunch but also nicely balance the sweet white chocolate chips.
What’s more, this recipe is a one-bowl job, and the formed cookie dough balls do not require chilling before baking, which means roughly 10 minutes after you mix the dough, you can be enjoying one of these nut-and-chocolate studded beauties!
Crisp at the edges, soft and chewy within, these cookies are heaven, evoking, as Yossy writes in the headnotes of the recipe, the vanilla-scented Mrs. Fields classics that beckoned 1990s mall shoppers everywhere. Memories!
PS: Brown Butter Blondies
White Chocolate Macadamia Nut Cookies, Step by Step
First, gather your ingredients:
Measure everything, then…
… place 8 tablespoons of butter in a skillet and melt it over medium heat until…
… it turns brown (which is hard to see from the photo but if you stir constantly while the butter melts, you’ll be able to see), at which point…
… you’ll pour it into a bowl with brown sugar and two more tablespoons of butter.
Stir to combine.
Add vanilla, salt, and 1 egg.
Whisk to combine.
Add baking powder and baking soda.
Stir again to combine.
Add the flour and stir with a spatula to incorporate.
When the flour is just about incorporated…
… add the chopped macadamia nuts and white chocolate chips.
Stir to combine.
Portion the dough into 21 to 22 balls.
Place on a sheet pan and flatten lightly (if you’ve refrigerated the dough balls). Sprinkle with flaky sea salt if you wish.
Bake for 9 to 11 minutes. Let cool completely on the sheet pan.
Transfer cookies to a rack or a storage vessel while you continue baking the remaining dough balls.
Description
With crisp edges, soft and chewy centers, and plenty of texture throughout, these white chocolate macadamia nut cookies are destined to land in your forever file. This dough comes together in one bowl, and the cookies bake in just about 10 minutes. Heaven!
The recipe comes from Yossy Arefi’s Snacking Bakes
Notes:
Salted Macadamia nuts might be hard to find — I found them at Whole Foods.
For best results, please use a scale to measure.
10 tablespoons ( 142 g ) cold unsalted butter, cut into tablespoons
1 cup ( 200 g ) packed light brown sugar
1 large egg, cold from the fridge
2 teaspoons vanilla extract or vanilla bean paste
3/4 teaspoon fine sea salt or 1 teaspoon Diamond Crystal kosher salt ( 3 g )
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 1/3 cups ( 170 g ) all-purpose flour
3/4 cup ( 100g ) chopped salted macadamia nuts
1/2 cup ( 85 g ) white chocolate chips or chopped white chocolate
Flaky sea salt (optional), for sprinkling
- Position an oven rack in the center of the oven. Preheat the oven to 350ºF. Line a rimmed sheet pan with parchment paper.
- In a small skillet or saucepan with a light-colored interior, melt 8 tablespoons (113 g) of the butter over medium heat. Once melted, cook the butter, stirring constantly, until the milk solids are deep golden brown, about 3 minutes.
- In a large bowl, combine the brown butter, the remaining 2 tablespoons (29 g) cold butter, and the brown sugar. Whisk until combined and the butter melts, about 1 minutes. The mixture will be a bit grainy and separated.
- Add the egg, vanilla, and salt and whisk until smooth, thick, and glossy, about 30 seconds.
- Whisk in the baking powder and soda. Fold in the flour with a spatula and when a few streaks of flour remain, add the nuts and chocolate. Mix until no streaks of flour remain and the chocolate and nuts are evenly distributed in the dough.
- Use a 1.5-tablespoon cookie scoop or heaping tablespoon to portion the dough into 22 cookies. Alternatively, portion the dough into 35-gram balls. At this point you can refrigerate the cookie dough balls until you are ready to bake or you can proceed: I find I can bake 8 cookies at a time on my half sheet pan. I like to flatten my portioned dough balls slightly after I transfer them to the sheet pan. Sprinkle lightly with flaky sea salt, if using.
- Bake the cookies until just set with a few cracks on top, 9 to 11 minutes. Let the cookies cool completely on the baking sheet. Repeat with remaining cookie dough balls. Store in an airtight container at room temperature for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Cookies
- Method: Oven
- Cuisine: Amerian
Description
With crisp edges, soft and chewy centers, and plenty of texture throughout, these white chocolate macadamia nut cookies are destined to land in your forever file. This dough comes together in one bowl, and the cookies bake in just about 10 minutes. Heaven!
The recipe comes from Yossy Arefi’s Snacking Bakes
Notes:
Salted Macadamia nuts might be hard to find — I found them at Whole Foods.
For best results, please use a scale to measure.
10 tablespoons ( 142 g ) cold unsalted butter, cut into tablespoons
1 cup ( 200 g ) packed light brown sugar
1 large egg, cold from the fridge
2 teaspoons vanilla extract or vanilla bean paste
3/4 teaspoon fine sea salt or 1 teaspoon Diamond Crystal kosher salt ( 3 g )
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 1/3 cups ( 170 g ) all-purpose flour
3/4 cup ( 100g ) chopped salted macadamia nuts
1/2 cup ( 85 g ) white chocolate chips or chopped white chocolate
Flaky sea salt (optional), for sprinkling
- Position an oven rack in the center of the oven. Preheat the oven to 350ºF. Line a rimmed sheet pan with parchment paper.
- In a small skillet or saucepan with a light-colored interior, melt 8 tablespoons (113 g) of the butter over medium heat. Once melted, cook the butter, stirring constantly, until the milk solids are deep golden brown, about 3 minutes.
- In a large bowl, combine the brown butter, the remaining 2 tablespoons (29 g) cold butter, and the brown sugar. Whisk until combined and the butter melts, about 1 minutes. The mixture will be a bit grainy and separated.
- Add the egg, vanilla, and salt and whisk until smooth, thick, and glossy, about 30 seconds.
- Whisk in the baking powder and soda. Fold in the flour with a spatula and when a few streaks of flour remain, add the nuts and chocolate. Mix until no streaks of flour remain and the chocolate and nuts are evenly distributed in the dough.
- Use a 1.5-tablespoon cookie scoop or heaping tablespoon to portion the dough into 22 cookies. Alternatively, portion the dough into 35-gram balls. At this point you can refrigerate the cookie dough balls until you are ready to bake or you can proceed: I find I can bake 8 cookies at a time on my half sheet pan. I like to flatten my portioned dough balls slightly after I transfer them to the sheet pan. Sprinkle lightly with flaky sea salt, if using.
- Bake the cookies until just set with a few cracks on top, 9 to 11 minutes. Let the cookies cool completely on the baking sheet. Repeat with remaining cookie dough balls. Store in an airtight container at room temperature for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Cookies
- Method: Oven
- Cuisine: Amerian
Find it online : https://alexandracooks.com/2023/11/18/white-chocolate-macadamia-nut-cookies/
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- 22”>
I am always envious of people, like my sister, who complete their holiday shopping before Thanksgiving. I have never done this nor do I think I ever will. If you fall into this latter camp, there are some ideas below.
My perennial favorite kitchen (and other) items can be found in The Shop . And at the very end of the post, I’ve included my favorite local and online retailers.
PS: These Mother’s Day Gift Ideas might provide additional inspiration.
An Avocado Subscription from Primavera Avocados
Last year, I joined Primavera Avocado’s first subscription season, and I loved it so much for so many reasons, namely the avocados were delicious. If you live on the East Coast, you have likely at some point spent many dollars on a couple of avocados only to have them ripen and be inedible. I got tired of doing this. A monthly subscription was such a treat, and truly, the avocados were perfect every time. My kids loved consistently having a supply of delicious avocados on hand.
Note: You will be gifting the promise of perfect avocados in the recipient’s future: the season starts in March and goes through July but you can pre-order now. Use “alexandracooks” at checkout for 15% off or follow this link for the discount to be automatically applied: Primavera Avocados .
Iwachu Cast Iron Omelet/Egg Pan
The little nonstick pan I used for a number of years needed replacing earlier this year, so I tried out this pan, and I love it. I bought mine through Milkstreet , which is sold out, but it’s being sold in other places like here and here . One note: the handle gets hot, so you need to hold it with a towel as you make eggs — I don’t mind this, but if you’re used to a handle that stays cool, this will be an adjustment. Worth it!
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- 24”>
Sardine (or other) Felt Ornament
How cute is this sardine ornament? I have several sardine lovers in my life who I know will love this. Unfortunately, Food52 is sold out, but check out Craftspring for other adorable felt ornaments .
Should you find the sardine ornament somewhere, you could pair it with…
… a selection of sardines! I found these all at Whole Foods.
Anything from Truffleist
My friend Danny works for Truffleist and gave me a few goodies one day, and I was kind of blown away — the mayonnaise (not pictured, because I ate it too quickly) was so delicious as was the olive oil (made with Italian olive oil and truffles) and everything else I eventually tasted. I served the mayonnaise with roasted (from frozen) artichokes, and it was such a treat, and I drizzled the oil over this mushroom-polenta bake one night, and it was heavenly.
The Bread Mat from Rosehill Sourdough
I read about The Bread Mat on Andrew Janjigian’s Word Loaf and I’ve been so pleased with it — for the bread baker in your life who likes to make crusty boules in Dutch ovens, this would be a lovely gift.
You could pair it with a sourdough starter stirrer, handmade by Andrew Janjigian: Sourdough Starter Stirrer :
Pizza
For the pizza lover in your life, I have several ideas below from condiments to baking equipment.
A Rubirosa Sauce + Olive Oil Kit
I still have not made it to Rubirosa but I have long admired their pizzas from afar. This sauce and olive oil kit would be perfect for the…
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- 32”>
The Ooni Koda 16
I do not own this oven (yet), but my friend Christy Alia, who is an Ooni ambassador, swears by it, and I’m very tempted. Christy and I recently cooked 4 pizzas from Pizza Night in it and made a video about it, during which Christy shares some great tips and tricks along the way. Watch the full video here .
Hank’s Giardiniera
Chicago-style giardiniera (pickled first, then marinated) is wonderful on pizza but also in sandwiches of all kinds. Two jars of Hank’s Giardiniera would make the pizza lover, Italian-beef lover, or The Bear-watcher in your life very happy. Also: If you live near Sprouts Market , look for Hank’s Giardiniera in the deli section — it’s currently being sold at all Sprouts locations nationwide .
Zab’s Hot Honey
You likely know about Mike’s Hot Honey, which you can find everywhere now and which is great, but have you heard of Zab’s ? For the real pizza nerd in your life, a bottle of Zab’s would be a real treat.
A New Baking Steel
If the pizza maker in your life still does not own a Baking Steel , it’s time! I have the original but I recently added the Pro to my collection, which I like for its slightly larger size. Warning: it is HEAVY. The Original Baking Steel is great and much easier to maneuver in and out of the oven.
R. Murphy Pizza Rocker
Every time I use this rocker in a video, someone asks where it’s from. I love it.
Vintage (or other) Plates
I received a set of 4 glass plates as a wedding gift, which I loved for many reasons, including how they looked in food photos. When the last one broke earlier this year, I set out to replace them and found this simple set on Replacements, LTD , which I do love for photographs but also for salads, toast, desserts, etc. They are unfortunately sold out (though the slightly larger size is in stock ), but available on Ebay. The point here is not to necessarily get this set, but a set of vintage plates you think the vintage-plate-loving person in your life might like.
I also love these Hellerware plates , both the dinner and salad plates.
I also think these Bread and Butter plates are super cute:
Stackable Bodega Glasses : I love these. I bought the set of 18, and they are so nice to have on hand especially if you’re having people over — you can use them for water or drinks.
2-Quart Storage Containers
This size is so handy for so many things: pizza dough, soup, sauces, etc. This year I transported all of the pie fillings, gravy, and stock in these containers — I now have 6! — to my sister’s house for Thanksgiving. A friend gave them to me, and I want to give them to everyone I know. This would be a good gift for the cook who has everything. Other practical gifts include: parchment paper , vanilla , and flour sack towels .
Cookbooks (and other books)
Erin French who runs The Lost Kitchen in Maine and who wrote Finding Freedom has a new book out Big Heart Little Stove . A friend gave me this — hi Kathleen 👋 — and I spent the car ride down to my sister’s for Thanksgiving reading and flagging recipes, including one for green olives with honey, olives, and rosemary…yum.
For the breakfast-lover and baker in your life: Sarah Keiffer’s 100 Morning Treats .
Yossy Arefi’s Snacking Bakes : Filled with simple recipes, like these heavenly white chocolate macadamia nut cookies , this one would be perfect for the baker in your life.
I loved Adeena Sussman’s Sababa , and I’m so looking forward to cooking through her latest: Shabbat .
Barbara Kingsolver’s latest: Demon Copperhead . Like many, I loved this book, and I loved this interview with her on The Armchair Expert . The Times also just named its top 10 Books of 2023 .
For the reluctant reader in your family, a Carl Hiassen book: Wrecker or Hoot . These came highly suggested by The Open Door Bookstore in Schenectady, and my son loved them. If you’re looking for other ideas, a few years ago I compiled 50+ reader-suggested books for kids in this post .
Other
Colibri Healing Herbal Drinking Cacao
My cousin sent me these herbal drinking cacaos, and they’re really lovely — I’ve been enjoying an afternoon oat milk hot cocoa daily in recent weeks, and my children have been loving them, too (with cow’s milk).
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- 49”>
The Steepster from The Whistling Kettle + Tea : I use this daily.
For the Via Carota lover in your life: Cocktails in a bottle . You could pair it with their cookbook and a Via Carota print (just learned about this site from Jenny Rosenstrach’s substack .)
Art
I recently discovered this artist, Emma Make , and I love her style. I ordered this print , and I’m so looking forward to framing it.
Pimsleur Subscription
For the person in your life wanting to learn a language: Pimsleur ! I spend lots of time walking my dog and in the car driving kids around, and there are only so many podcasts to help pass the time. I signed up for Pimsleur on a whim one day earlier this year, and I love it so much. You don’t need to be at a computer to learn, which is fantástico!
Crossbody bag
Can’t imagine walking my dog without it! This one’s made by Fjallraven . My kids like it, too.
For the space lover in your life: Schoolhouse Lunar Calendar. I also love this Solar System Print and this Big Picture Calendar.
Curology Lip Balm : Love the passionfruit flavor.
Work Sharp Rolling Knife Sharpener: This works really well, and better, my husband loves it.
In addition to the items above, a gift certificate to a local shop or restaurant, such as The Vischer Ferry General Store or Arthur’s Market or The Broken Inn would make a great gift. Here are some local and online shops I love:
Local Shops
Vischer Ferry General Store
Arthur’s Market
Studio 4 Hot Yoga
Hatchet Hardware Store
Forts Ferry Farm
Fort Orange General Store
The Open Door Bookstore
Bluebird
Schenectady Trading Co
Niskayuna Co-op
Great Flats Brewery
Hillsdale General Store
The Broken Inn
And here are some online shops I return to again and again:
Online Shops
Bloomscape
Burlap and Barrel
Milk Street
Bombas
Food52
Vuori
Glerups
Schoolhouse
Framebridge
Beauty Counter
Elsie Green
GoldBelly
Dot and Army
The Orange Shop
Temecula Olive Oil Company
Please share any ideas of your own! Happy Shopping, Friends 🎁🎁🎁
