Ingredients
- 1 cup (2 sticks / 226g) unsalted butter, at room temperature
- 1 1/2 cups (300g) packed light brown sugar
- 1/2 cup (100g) granulated sugar
- 2 tsp pure vanilla extract
- 2 large eggs
- 2 large egg yolks
- 3 1/2 cups (420g) all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 1/4 tsp Kosher salt
- 7 oz (200g) bittersweet chocolate bar (70-80% cacao), roughly chopped
- 1 1/2 cups white chocolate chips, divided
- 1 cup macadamia nuts, roughly chopped
Combine the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
Whisking ensures everything is evenly distributed before it gets added to the wet ingredients; this prevents pockets of baking soda in the finished cookies. Set the bowl aside.
Cream the Butter, Sugars, and Eggs
Set your oven to 350F. In the bowl of a stand mixer fitted with the paddle attachment, beat the room-temperature butter with the brown and granulated sugars on medium speed for ~2 minutes. You may need to scrape down the sides of the bowl once.
The mixture should look creamy and lighter in color.
The goal is to incorporate air and dissolve the sugar into the fat.
Add the whole eggs, egg yolks, and vanilla extract. Mix on medium for another minute until everything is creamy and fully combined.
The extra egg yolks contribute fat and emulsifiers, which is key for a richer, chewier cookie.
Finish the Dough
Turn the mixer to its lowest speed and add the dry ingredient mixture all at once. Mix only until the last streaks of flour disappear.
Over-mixing at this stage develops gluten, which will result in a tougher cookie.
Pull the bowl from the mixer. With a spatula, stir in the chopped bittersweet chocolate, 1 cup of the white chocolate chips, and the chopped macadamia nuts.
The dough will be thick and slightly sticky, which is normal.
Scoop and Bake the Cookies
Line two baking sheets with parchment paper. Use a 2-tablespoon cookie scoop to portion the dough into balls (~55-60g each). Place them on the prepared baking sheets, leaving a few inches between them to allow for spread.
Bake for ~10-12 minutes. The cookies are done when the edges are set and golden brown, but the centers still look soft and slightly underdone.
They will continue to cook from the residual heat of the pan.
As soon as the cookies come out of the oven, press the remaining 1/2 cup of white chocolate chips into their tops. Let the cookies cool on the baking sheet for 5-10 minutes to set up before transferring them to a wire rack to cool completely.
Double Chocolate Macadamia Nut Cookies
Ingredients
- 1 cup unsalted butter 2 sticks / 226g, at room temperature
- 1 1/2 cups packed light brown sugar 300g
- 1/2 cup granulated sugar 100g
- 2 tsp pure vanilla extract
- 2 large eggs
- 2 large egg yolks
- 3 1/2 cups all-purpose flour 420g
- 2 tsp baking powder
- 1 tsp baking soda
- 1 1/4 tsp Kosher salt
- 7 oz bittersweet chocolate bar (70-80% cacao) 200g, roughly chopped
- 1 1/2 cups white chocolate chips divided
- 1 cup macadamia nuts roughly chopped
Instructions
- Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
- Beat butter with both sugars in stand mixer on medium speed for 2 minutes until light and creamy.
- Add eggs, egg yolks, and vanilla extract. Mix on medium for 1 minute until combined.
- Add dry ingredients on low speed, mixing just until flour disappears.
- Fold in chopped bittersweet chocolate, 1 cup white chocolate chips, and macadamia nuts.
- Preheat oven to 350°F. Line baking sheets with parchment.
- Scoop 2-tablespoon portions onto sheets, spacing well apart.
- Bake 10-12 minutes until edges are golden but centers remain soft.
- Press remaining white chocolate chips into warm cookies.
- Let cool 5-10 minutes on sheets, then transfer to wire rack.
