Levain Bakery White Chocolate Macadamia Cookies
This White Chocolate Macadamia Nut cookie recipe creates thick, buttery cookies loaded with creamy white chocolate chips and toasted macadamia nuts.
Servings: 8
Ingredients
- 1 cup Cold Butter (cut into small cubes)
- 1 cup Brown Sugar (packed)
- 1/2 cup Sugar
- 2 large Eggs
- 1 teaspoon Vanilla Extract (optional)
- 1 1/2 cups Cake Flour * (see notes)
- 1 1/2 cups All-Purpose Flour *
- 1 teaspoon Cornstarch
- 3/4 teaspoon Baking Soda
- 3/4 teaspoon Salt
- 2 cups (12 oz) White Chocolate Chips
- 2 cups Macadamia Nuts (roughly chopped)
Instructions
- Preheat oven to 400 degrees. In a large mixing bowl, cream together cold cubed butter, brown sugar, and sugar for 4 minutes or until creamy.
- Add eggs, one at a time, mixing well after each one.
- Stir in flours, cornstarch, baking soda, and salt. Mix until just combined to avoid overmixing.
- Fold in white chocolate chips and macadamia nuts.
- Separate dough into large 6-ounce balls and place on a light colored cookie sheet. I suggest using parchment paper sheets as well. The dough makes 8 extra large cookies.
- Bake for 8-11 minutes or until golden brown on the top. Let them rest for at least 10 minutes to set.
Notes
This recipe calls for 3 cups of flour (1 1/2 cups of cake flour plus 1 1/2 cups of all-purpose flour) but you may use 3 cups of all-purpose flour and skip the cake flour.
Can I make the cookies smaller?
You can, but smaller cookies will bake faster and may lose the iconic Levain thick texture. I recommend to decrease baking time by about 1 minute. Watch for the edges of the cookies to turn slightly golden brown! See recipe post for answers to FAQ's.
You can, but smaller cookies will bake faster and may lose the iconic Levain thick texture. I recommend to decrease baking time by about 1 minute. Watch for the edges of the cookies to turn slightly golden brown! See recipe post for answers to FAQ's.
