Description
These White Chocolate Macadamia Nut Cookies with Sea Salt are soft and chewy on the inside and crispy on the outside. And finished off with a sprinkling of flaky sea salt. So good!
From Brenda Score of A Farmgirls’ Dabbles.
Ingredients
- 2-½ cups All-purpose Flour
- 1 teaspoon Baking Soda
- ¼ teaspoons Kosher Salt
- ½ cups Unsalted Butter, At Room Temperature
- ½ cups Shortening
- 1 cup Brown Sugar
- ½ cups Sugar
- 2 Large Eggs
- 2 teaspoons Pure Vanilla Extract
- ¼ teaspoons Pure Almond Extract (Add Another 1/4 Teaspoon If You Really Like Almond)
- 8 ounces, weight Good White Chocolate Bar (I Used Ghirardelli), Chopped Into 1/4 To 3/8 Inch Pieces, Divided
- 7 ounces, weight Macadamia Nuts, Roughly Chopped, Divided
- Flaky Sea Salt
Preparation
In a medium bowl, whisk together flour, baking soda, and kosher salt. Set aside.
In a large bowl, or in the bowl of a stand mixer, cream together the butter, shortening, brown sugar, and sugar until well combined. Add eggs, vanilla extract, and almond extract, and beat on medium high speed until just combined. Add flour mixture and beat on medium speed just until fully incorporated. Fold in 6 ounces of the chopped white chocolate and 6 ounces of the chopped macadamia nuts, taking care to not over-mix the dough. Place bowl of dough in refrigerator to chill for 30 minutes.
While dough is chilling, preheat oven to 375°F.
Drop dough by compact spoonful onto baking sheets. Aim for each cookie to be about 1 tablespoon of dough, and do not roll or smooth out dough. Press a few of the reserved 2 ounces of chopped white chocolate and 1 ounce of macadamia nuts into the tops of the cookie dough and then sprinkle sea salt fairly generously over the tops. Bake for about 9 minutes, or until edges and tops are lightly browned. Remove from oven and let cookies rest on pan for 1 minute before transferring to a wire rack to cool completely.
