Vanilla Bean White Chocolate Macadamia Cookies

1. Preheat Oven and Melt White Chocolate

Begin by adjusting your oven rack to the middle position and preheating the oven to 350°F (180°C). Melt 4 ounces of white chocolate in a microwave-safe bowl using the microwave. Heat it in short bursts of 15 seconds, stirring in between until it’s smooth and fully melted.

2. Prepare Cookie Dough

Transfer the melted white chocolate to the bowl of a stand mixer fitted with a paddle attachment. Add the sugar, Diamond Crystal kosher salt, baking powder, baking soda, nutmeg, and butter to the bowl. Mix on medium speed until the mixture is light and fluffy, which should take about 5 minutes. Remember to pause halfway through to scrape down the sides of the bowl and the beater to ensure everything is well combined.

3. Add Egg and Vanilla

With the mixer still running on medium speed, add the egg and vanilla extract. Continue mixing until these wet ingredients are fully incorporated, then pause again to scrape down the bowl and beater.

4. Add Flour

Reduce the mixer speed to low and add the flour all at once. Mix until the flour is fully combined with the other ingredients.

5. Fold in Nuts and Chocolate

Use a spatula to fold in the chopped macadamia nuts and the remaining 5 ounces of chopped white chocolate.

6. Portion Dough

Using a cookie scoop, divide the dough into 2-tablespoon portions. If you wish to store the dough, you can refrigerate it for up to a week or freeze it for up to three months. Before baking, make sure to soften the dough to about 68°F (20°C).

7. Arrange and Garnish

Arrange the dough portions on a parchment-lined half-sheet pan, leaving about 2 inches of space between each cookie. Flatten each portion into a disk and garnish with extra white chocolate and macadamia nuts, then sprinkle lightly with salt.

8. Bake Cookies

Bake the cookies for about 12 minutes, until they are puffed and firm around the edges. They should remain pale overall, as the low lactose content prevents browning. Allow the cookies to cool on the baking sheet for about 5 minutes to set the crumb.

9. Store Cookies

Store the cooled cookies in an airtight container at room temperature for up to three days.