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"Pan-Banging" White Chocolate Macadamia Nut Cookies #cookies

White Chocolate Orange Macadamia Nut Cookies

Angelina
These White Chocolate Orange Macadamia Nut Cookies are crisp on the edges with soft and chewy centers. Loaded with chunks of white chocolate, roasted macadamia nuts, and bursting with fresh orange flavor, these cookies will be a new favorite!
Prep Time 15 mins
Cook Time 16 mins
Total Time 40 mins
Course Dessert
Servings 12 cookies

Ingredients 

  • 1 cup 147 g flour
  • ¼ tsp baking soda
  • ½ tsp salt
  • ½ cup 113 g butter, room temperature
  • 1 cup 184 g sugar
  • 2 tbsp 25 g brown sugar
  • zest of 1 orange
  • 1 egg
  • 4 oz 113 g white chocolate, chopped
  • ½ cup 85 g macadamia nuts, lightly roasted

Instructions 

  • Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper and set aside.
  • Whisk together flour, baking soda, and salt. Set aside.
  • Using a hand mixer, or in the bowl of a stand mixer fitted with the paddle attachment, beat the butter until creamy. Add sugar, brown sugar, and orange zest. Beat on medium speed until light and fluffy, about 2-3 minutes.
  • Beat in egg and vanilla.
  • Add flour mixture and mix until just combined. Mix in chopped white chocolate and macadamia nuts.
  • Form dough into large balls (about 2 tablespoons) and arrange 6 on a prepared baking sheet. Place baking sheet with cookie dough in freezer for 15 minutes. Remove chilled cookie dough from freezer and place the second baking sheet in the freezer.
  • Place the chilled cookie dough in the oven and bake in preheated oven for 10 minutes. After 10 minutes, lift the baking sheet up (about 4 inches) and then gently drop it against the oven rack. The cookies will deflate on themselves. Continue baking for another 2 minutes, then repeat the lifting and dropping. Repeat 4 more times, in 2 minute increments, until cookies are baked for a total of 16 minutes, or until they are golden brown around the edges.
  • Remove cookies from oven and let cool for 5 minutes before transferring to wire rack to cool completely. Repeat process with second baking sheet.

Notes

Recipe adapted from Sarah Kieffer's Pan-Banging Chocolate Chip Cookies.
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