Levain Bakery (inspired White Chocolate Chip & Macadamia Nut Cookies

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 1 tsp Baking powder
  • 1/4 tsp Baking soda
  • 1/2 cup Granulated sugar
  • 3/4 tsp Kosher salt
  • 1 tsp Vanilla extract

• Nuts & Seeds

  • 1 cup Macadamia nuts

• Dairy

  • 1 cup Butter, unsalted

• Other

  • 1 ½ Cups (10.15 ounces by weight White Chocolate Chips

Found on nospoonnecessary.com

Description

Ingredients

• 3 Cups (13 ½ ounces by weight) Bread Flour
• 1 tsp Baking Powder
• ¼ tsp Baking Soda
• ¾ tsp Kosher Salt
• 1 Cup Unsalted Butter – cold and cut into cubes
• ¾ Cup + 4 tsp (5.5 ounces by weight) Light Brown Sugar
• ½ Cup Granulated Sugar
• 2 Large Eggs – cold and lightly beaten
• 1 tsp Vanilla Extract
• 1 ½ Cups (10.15 ounces by weight) White Chocolate Chips
• 1 Cup Macadamia Nuts (4.6 ounces by weight) – roughly chopped

Directions

• Prepare a baking sheet by lining it with parchment paper, set aside.
• In a medium sized mixing bowl, add flour, baking powder, baking soda and salt. Whisk to combine and set aside.
• Add cold, diced butter to the bowl of a stand mixer. Beat on medium speed (#4), for about 1 minute, or until the butter comes together to form a ball. Scrape down the sides of the bowl.
• Add both sugars to the bowl and continue to beat at medium speed for an additional 1-2 minutes, or until all of the sugar is incorporated into the butter. Scrape down the sides of the bowl.
• Slowly add the beaten eggs and vanilla to the bowl and continue to beat on medium speed, stopping to scrape down the sides of the bowl once, until batter is mixed, but still lumpy.
• With the mixer speed reduced to medium low (#2), slowly add the flour to the batter and mix until just incorporated. (Do not over mix!).
• With a large rubber spatula, stir in the white chocolate chips and macadamia nuts.
• Using a scale, or simply eyeball amount, divide the dough into 12 pieces, each roughly weighing 4 ounces. Using your hands, roughly form each piece into a rustic ball. (you don’t want these to look perfect). Transfer each piece to the prepared baking sheet, spacing them about 1-2’’ apart. **I needed two baking sheets**
• Transfer baking sheet(s) to the refrigerator and allow the dough to chill for 30 minutes – 1 hour.
• Preheat oven to 350 degrees F, and place rack in center position. Bake cookies for 16-20 minutes, or until light gold in color. (mine took 18 minutes) Remove from oven and allow cookies to cool on baking sheet for 5 minutes. Use a spatula to transfer the cookies to a wire rack to cool completely.