White Chocolate Macadamia Nut Cookies

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 19.

	this recipe	typical
fat	84%	67%
total sugar	118%	101%
brown sugar share of total sugar	100%	62%
egg	29%	28%
leavener	3%	2%
salt	2%	1%
mix-ins	109%	109%
flour strength	1.0	1.0

Where it stands out

• #2 of 19 for chew
• #17 of 19 for sweetness perceived
• #19 of 19 for center texture
• #19 of 19 for spread

Adapts cleanly: dairy-free, egg-free, gluten-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

142 g	10 tablespoons (142 g) cold unsalted butter, cut into tablespoons
200 g	1 cup (200 g) packed light brown sugar
50 g	1 large egg, cold from the fridge
9 g	2 teaspoons vanilla extract or vanilla bean paste
3 g	3/4 teaspoon fine sea salt or 1 teaspoon Diamond Crystal kosher salt (3 g)
2 g	1/2 teaspoon baking powder
2 g	1/2 teaspoon baking soda
170 g	1 1/3 cups (170 g) all-purpose flour
100 g	3/4 cup (100g) chopped salted macadamia nuts
85 g	1/2 cup (85 g) white chocolate chips or chopped white chocolate
	Flaky sea salt (optional), for sprinkling

Method: 7 steps, published by alexandracooks.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“Thanks for posting this recipe. The cookies came out beautifully with the temperature and timing. Next time I am going to use 1/4 the amount of salt in the recipe because the salted macadamia nuts have plenty of salt. I also think it needs more white chocolate” — a cook, 4.0★

“Absolutely fantastic. The only change I would make would be to place parchment paper under the rolls before baking. They tend to stick to the pan. We have an egg allergy in the family and I substituted Rob's Red Mill egg substitute - no problem turned out b” — a cook, 5.0★