White Chocolate Macadamia Nut Cookies

Ingredient notes and substitutions

• Butter: I use salted butter. If you’d like to use unsalted butter, you may want to increase the salt to 3/4 teaspoon.
• Brown sugar: Brown sugar helps to add moisture, flavor, and chew to the cookies.
• Vanilla extract: The cookies have a little more vanilla extract than most cookies. This helps to enhance the white chocolate flavor.
• All-purpose flour: It’s important to properly measure the flour. Weighing the flour is the most accurate method. If you don’t weigh it, sift or stir it to break it up, lightly spoon into the measuring cup, and level. Avoid packing the flour as that will give you dry, heavy, or cakey cookies.
• Kosher salt: Kosher salt has larger grains and is less salty than table salt. Sea salt makes a good substitute.
• Macadamia nuts: I recommend using unsalted nuts. Also, coarsely chopping the nuts will give you nice-sized bites of nut in the cookie.
• White chocolate chips: Feel free to substitute a different type of chocolate chip in this cookie, or you could use half white chocolate chips and half chocolate chips.

How to freeze

Dough

To freeze the dough, make as directed through step 6. Roll the scoop of dough, and place them on a baking tray. Flash freeze until frozen through.

Once frozen, place the balls of dough into a resealable freezer-safe container. Freeze for up to 3 months.

To bake, place the frozen dough balls onto the baking sheet as directed, and bake. You will need to add about 2-3 minutes to the baking time.

Baked cookies

To freeze the baked cookies, let the cookies cool to room temperature on a wire cooling rack. Once cooled, place them in a single layer in a freeze-safe container. If layering, place sheets of wax paper in between layers of cookies to avoid sticking.