← All Recipes
White Chocolate Macadamia Nut Cookies
Sarah Jampel · kingarthurbaking.com · Original Recipe
Compared to chocolate chip cookies and snickerdoodles, white chocolate macadamia nut cookies are a recent invention, coming onto the cookie scene only in the 1980s. But they’ve quickly become a classi
4
chewiness
1
crispiness
3
cakeyness
3
thickness
2
spread
2
richness
2
sweetness
2
complexity
chewy
Ingredients
unsalted butter(113g, softened)8 tbsp (114g)
light brown sugar(107g, packed)0.5 cup (70g)
granulated sugar(66g)0.333 cup (67g)
egg1 each (50g)
egg yolk1 each (18g)
vanilla extract2 tsp (8g)
table salt0.75 tsp (2g)
baking powder0.5 tsp (2g)
baking soda0.5 tsp (3g)
king arthur unbleached all-purpose flour(180g)1.5 cup (188g)
macadamia nuts(100g, roasted and coarsely chopped)0.667 cup (93g)
white chocolate(85g, chopped from a bar*)0.5 cup (70g)
Total dough weight685g
Process
- Mixing
- creaming
- Butter
- browned
- Eggs
- whole
- Bake Temp
- 350°F (177°C)
- Bake Time
- 16-18 min
- Chill
- None
- Yield
- ~16 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:Fat1.65 (60th percentile)
Flour:Sugar1.37 (58th percentile)
Brown:White Sugar1.05 (55th percentile)
Egg:Flour0.36 (84th percentile)
Chocolate:Flour0.37 (17th percentile)
Fat %16.6 (56th percentile)
Sugar %20.0 (52th percentile)
Hydration0.36 (77th percentile)
Bake Temp350 (42th percentile)
Key Ratios
Flour:Fat
1.65
Flour:Sugar
1.37
Brown:White Sugar
1.05
Egg:Flour
0.36
Chocolate:Flour
0.37
Fat %
16.6
Sugar %
20.0
Flour %
27.4
Hydration
0.36