Late Summer Letters — the journal

She’s the Goose

From the Oven · Every Season

White Chocolate Macadamia Cookies

Toasted macadamias, white chocolate chopped from a good bar, and a whisper of almond. The quiet one that goes first.

Chill 2 hrs+18–20 large cookiesOven 375°F · 12 min

Toasting the nuts takes eight minutes and no skill at all.

Ingredients

The dry

  • 2¼ cups (270 g) bread flour
  • ½ cup (60 g) all-purpose flour
  • 1 tsp baking soda
  • 1 tsp cornstarch
  • ¾ tsp kosher salt

The wet

  • 1 cup (227 g) unsalted butter, softened
  • 1 cup (200 g) light brown sugar, packed
  • ½ cup (100 g) granulated sugar
  • 1 large egg
  • 1 egg yolk
  • 2 tsp vanilla extract
  • ½ tsp almond extract (optional)

The folding in

  • 1½ cups toasted macadamia nuts, roughly chopped
  • 1½ cups high-quality white chocolate, chopped
  • Flaky sea salt, for finishing (optional)

Method

  1. 01

    Toast the macadamias at 325°F for 8–10 minutes, until fragrant and golden; cool completely.

  2. 02

    Whisk together the dry ingredients.

  3. 03

    Cream the butter with both sugars for 3–4 minutes, until light and fluffy.

  4. 04

    Beat in the egg, yolk, vanilla, and almond extract if using.

  5. 05

    Mix in the dry ingredients until just combined.

  6. 06

    Fold in the white chocolate and toasted macadamias.

  7. 07

    Cover and chill at least 2 hours; overnight is better.

  8. 08

    Heat the oven to 375°F; scoop the dough in 3-tablespoon portions onto parchment, well spaced.

  9. 09

    Bake 11–13 minutes, until the edges are lightly golden and the centers look slightly underdone. Finish with sea salt while warm if you like; cool on the pan 10 minutes before moving.

Notes

Chop the white chocolate from a bar — it melts into the crumb in a way chips never do.

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Bakery-Style Chocolate Chip Cookies

 

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