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White Chocolate Macadamia Nut Cookies
Tessa Arias · handletheheat.com · Original Recipe
White Chocolate Macadamia Nut Cookies are soft and chewy in the middle yet crisp at the edges, studded with white chocolate chips and crunchy macadamia nuts. Easy 30-minute recipe!
3
chewiness
1
crispiness
2
cakeyness
3
thickness
2
spread
2
richness
2
sweetness
2
complexity
balancedclassic
Ingredients
all-purpose flour(381 grams)3 cup (375g)
cornstarch2 tsp (5g)
baking soda1 tsp (6g)
baking powder1 tsp (5g)
fine sea salt1 tsp (3g)
unsalted butter(226 grams, (at cool room temperature))2 stick (226g)
lightly packed light brown sugar(200 grams)1 cup (140g)
granulated sugar(100 grams)0.5 cup (100g)
eggs plus 1 egg yolk(at cool room temperature)2 each (36g)
vanilla extract2 tsp (8g)
white chocolate chips(255 grams)1.5 cup (255g)
chopped macadamia nuts(210 grams)1.5 cup (210g)
Total dough weight1.4kg
Process
- Mixing
- creaming
- Butter
- browned
- Eggs
- whole
- Bake Temp
- 350°F (177°C)
- Bake Time
- 12-14 min
- Chill
- 720 min
- Yield
- ~28 cookies
- Sheet Prep
- parchment
Recipe Radar
How this recipe's ratios compare to the dataset. Gray = population median.
Outlier Profile
Uniqueness score: 1.1. Shows how many standard deviations each ratio diverges from the mean.
Percentile Rankings
Where this recipe falls compared to all 669 recipes in the dataset.
Flour:Fat1.66 (67th percentile)
Flour:Sugar1.56 (74th percentile)
Brown:White Sugar1.40 (65th percentile)
Egg:Flour0.10 (24th percentile)
Chocolate:Flour0.68 (36th percentile)
Fat %16.5 (55th percentile)
Sugar %17.5 (36th percentile)
Hydration0.10 (17th percentile)
Bake Temp350 (42th percentile)
Key Ratios
Flour:Fat
1.66
Flour:Sugar
1.56
Brown:White Sugar
1.40
Egg:Flour
0.10
Chocolate:Flour
0.68
Fat %
16.5
Sugar %
17.5
Flour %
27.4
Hydration
0.10