By Sohla El-Waylly
- Total Time
- 1 hour plus 12 hours’ chilling
- Rating
- 5(524)
- Notes
- Read community notes
These cookies take familiar ingredients into the realm of something truly special, celebrating the floral vanilla notes of real white chocolate and the buttery richness of macadamia nuts. Milk powder is sizzled in butter, turning into bonus brown-butter bits that make the cookies sandy and crisp on the outside and fudgy on the inside, all while amping up the macadamia’s nuttiness. If using the optional vanilla bean, the hit of vanilla is amplified by steeping the pod in butter and adding the seeds to the dough along with the extract. An overnight chilling before baking deepens all the flavors and improves the cookies’ final texture.
or to save this recipe.
Print Options
Include recipe photo
Advertisem*nt
Ingredients
Yield:About 12 large cookies
- 1cup plus 6 tablespoons/280 grams granulated sugar
- 1vanilla bean (optional)
- 12tablespoons/168 grams unsalted butter
- 3tablespoons/20 grams nonfat milk powder (see Tip)
- 2teaspoons vanilla extract
- 2teaspoons kosher salt (such as Diamond Crystal)
- 1teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon almond extract
- 2large eggs
- 2cups/240 grams all-purpose flour
- 1cup/130 grams roughly chopped roasted and salted macadamia nuts, plus more to garnish
- 1cup/160 grams roughly chopped white chocolate, plus more to garnish
- Flaky salt
Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)
501 calories; 25 grams fat; 12 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 1 gram polyunsaturated fat; 66 grams carbohydrates; 1 gram dietary fiber; 49 grams sugars; 5 grams protein; 256 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
Step
1
Add the granulated sugar to the bowl of a stand mixer (or large bowl if using a hand mixer). If using the vanilla bean, use a sharp paring knife to split it in half lengthwise. Use the back of the knife to scrape out the seeds and add them to the sugar.
Step
2
In a medium saucepan over medium heat, melt the butter (with the vanilla pod, if using) and cook until foamy, swirling the pan occasionally. Whisk in the milk powder and cook until light golden brown, whisking constantly, about 2 minutes. Reduce the heat to low and continue cooking, whisking constantly, until very deeply browned, about 30 seconds. Remove from heat, remove and discard the vanilla pod, if using, and with a stiff spatula, scrape the butter and all the solids into the bowl with the sugar.
Step
3
Stir to distribute the heat of the butter, then add vanilla extract, salt, baking powder, baking soda, almond extract and eggs. Mix with the whisk attachment on medium-high speed for 6 minutes, stopping once to scrape the bowl and whisk. (This dissolves some sugar and makes the cookies extra chewy.)
Step
4
Add the flour and mix with a stiff spatula until evenly combined into a dough. Add the nuts and chocolate to the dough and mix until combined.
Step
5
Divide the dough into ¼-cup (75 gram) portions using a #16 scoop, or a measuring cup. Roll the portions into balls, flatten them slightly into disks, and arrange on a parchment-lined quarter sheet pan or plate. Garnish each portion by pressing pieces of extra chocolate and nuts on top of the cookies. Cover, and refrigerate for at least 12 hours and up to 4 days. (Once chilled, the portions can be transferred to a resealable plastic bag and frozen.)
Step
6
When ready to bake, arrange a rack in the center of the oven and line a sheet pan with parchment. Heat the oven to 350 degrees. Arrange 6 dough portions on the pan and lightly sprinkle each with flaky salt. Bake until puffed, cracked and golden along the edges, 13 to 15 minutes. (If baking frozen dough, increase the bake time by 2 minutes.)
Step
7
Using a spatula, transfer the cookies to a rack to cool. Repeat with remaining cookie dough. (No need to cool the sheet pan between batches.)
Tip
- You can find milk powder in the baking aisle of the grocery store, alongside cans of evaporated milk.
Ratings
5
out of 5
524
user ratings
Your rating
or to rate this recipe.
Have you cooked this?
or to mark this recipe as cooked.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
Mata
Sohla's cookie recipes seem to create wet doughs and and moist cookies. But I have learned to trust her!! Last year's ginger cookies quickly became legendary, far beyond others according to aficionados of the genre. Get the right ingredients, follow the instructions, chill the dough, re-chill the shaped cookies, let baked cookies cool completely on the racks, even overnight. The result will be better than you imagined. Sohla's sweets bring complexity and depth of flavor hard to find elsewhere.
Tom
These are very sweet with a salty undertone. Maybe reduce the sugar to ¾ cup and a bit less salt. Also VERY big if you follow the size in recipe. I made about 40-45 gr. size and they're about 3 in. wide. Even so, they are tasty.
Maria
Actually, cashews work pretty well in place of macadamia nuts. The taste is more similar to macadamias than walnuts.
Amy
I’m getting ready to make these, and reading the notes makes me wonder if 2 teaspoons of kosher salt *must* be Diamond Crystal salt. If so, the equivalent amount of Morton’s kosher salt would be about 1 1/4 teaspoons. This might explain why some would think the cookies too salty if they added 2 tsps of Morton’s?
bar
I don’t know why this cookie doesn’t have more reviews. It is THE best cookie I’ve ever made, and I’ve made lots of cookies. I refrigerate for a few hours than just scoop regular size cookies onto parchment paper and then freeze and then bag up for baking on demand.
Brandon
These are fantastic made as is - nutty, salty, vanilla scented goodness - or made with any combination of toasted sugar, caramelized white chocolate, and a tablespoon of malted milk powder added with the nonfat milk powder. Marcona almonds worked well in a pinch when I was short on macadamia nuts. My dough has been pretty easy to handle - never too wet - but the overnight rest really helps make a moist cookie.
Nora
These won my company bake off for what it’s worth. The batter’s consistency is wet before it rests. As a work around, I portioned everything out, let it rest overnight, then formed the discs from the portioned dough. Worked like a charm.
Tom
Made exactly as described but used 1/2 brown sugar and 1/2 white sugar to add a little bit more flavor. These have rave reviews from everyone who eats them!
Ames
Chewy without tasting underdone, nutty, salty, exactly what I wanted from this cookie. Perfect! I let the butter cool a few minutes before I poured it into the sugar lest it liquify the sugar entirely, and I froze the dough and cooked straight from frozen. I didn't have a vanilla bean, but they're still decadent and flavorful.
liz smith
1/4 cup is too much dough!!!!!
Nicole
Omg DELICIOUS. Wow. I selfishly want to keep this recipe a secret! It’s so good. My only change was to use malted milk powder since it’s what I had. Worth buying macadamias for this recipe!!
nathaniel David
These cookies were extraordinary. I made them without variation to the specified recipe. They are among the single best cookies I’ve ever had. I am confused as to why there are only four stars, but I hope that my words will echo in eternity and those searching for great cookies shall look no further.
Diana
Sohla’s done it again - these are delicious! I followed the recipe, including browning the butter with the vanilla bean pod skin, and also rested the dough for one day: these turned out amazing, with a beautiful vanilla undertone. I saw some comments about the dough coming out too wet. I didn’t have that issue and weighed everything out. The dough had some slack, but wasn’t too wet.
mam
Made these as directed and they were amazing. The only thing I would change is that the macadamia nuts were a little to big for easy consumption, in my opinion. But overall great cookie and I highly recommend.
veronica
I’ve made these 4 times now and 3/4 times they’ve turned out really puffy instead of spreading out and being chewy. What am I doing wrong?
Michelle
My husband doesn’t like white chocolate so more for me!
Ylva S
Milk powder does not seem to be available where I live. Could I use rice powder? Or just omit it?
Hannah
I was very worried these cookies wouldn’t turn out. Adding hot butter, that I borderline burned, to sugar is not my usual cookie recipe. I also didn’t realize until it was too late, that I used malted milk powder instead of plain milk powder. No regrets. Sohla created an amazing cookie recipe that I will cherish until the end of time. I’ve wasted so many wccmn cookie cravings on subway T_T
Truly Addicted
Delicious and addictive cookie. I loved the macadamia and white chocolate. But the addition of the milk powder knocked it out of the park.I reduced the sugar to 3/4 cup and it was perfect for my taste.
bar
I don’t know why this cookie doesn’t have more reviews. It is THE best cookie I’ve ever made, and I’ve made lots of cookies. I refrigerate for a few hours than just scoop regular size cookies onto parchment paper and then freeze and then bag up for baking on demand.
Brandon
These are fantastic made as is - nutty, salty, vanilla scented goodness - or made with any combination of toasted sugar, caramelized white chocolate, and a tablespoon of malted milk powder added with the nonfat milk powder. Marcona almonds worked well in a pinch when I was short on macadamia nuts. My dough has been pretty easy to handle - never too wet - but the overnight rest really helps make a moist cookie.
Heather
Maybe it’s because I roasted and salted my own nuts, but these were a bit too salty, and I didn’t even put the flaky salt on top! And I love salty baked goods! So just be sure to double check the seasoning in the dough, like I didn’t, if you’re having to roast your own nuts. Or maybe just don’t salt them at all.
Private notes are only visible to you.
