Callebaut White Chocolate Chip-Macadamia Nut Cookies

Enjoy these exquisite, buttery white chocolate chip cookies with their wonderful notes of caramel perfectly complemented by the crunchy, earthy macadamia nuts. Beautiful amber-colored interior with delightfully crispy edges. Over the top delicious!

BY: JERILYN BRUSSEAU, WITH PERMISSION BY MARCIA SISLEY-BERGER, PASTRY CHEF AND CALLEBAUT GOURMET BRAND SPECIALIST

Prep Time

20 minutes

Bake Time

9 minutes

Total Time

2 hours 29 minutes

Yield

42 34-gram cookies

Varietal

Organic Edison T85 All-Purpose Flour

Ingredients

 
 

1 cup (228g) butter, unsalted, softened

⅔ cup (130g) beet sugar, light brown

⅔ cup (130g) beet sugar, white granulated

2 large eggs, whole

1 ¼ teaspoon vanilla extract

1 teaspoon (5g) sea salt

2 ⅓ cup (340g) Organic Edison all-purpose flour

½ teaspoon (4g) baking soda

2 ½ cups (398g) Callebaut white chocolate chips

1 cup (120g) macadamia nuts, chopped

Baker's Notes

We usually find beet sugar at Safeway. It is sold under their Signature Select brand. We feel that it is quite a bit lighter and smoother than cane sugar, which works really well in this recipe.

Instructions

  1. Cream butter and sugar until light.
  2. Add eggs and vanilla.
  3. Add the sifted dry ingredients. Mix until well combined.
  4. Add white chocolate chips and chopped nuts. Mix again until combined.
  5. Scoop the dough into 1.2 oz (34g) balls. Place on a parchment-lined baking sheet.
  6. Cover with a parchment sheet. Chill for 2 hours in the refrigerator.
  7. Preheat the oven to 350°F.
  8. Remove the dough balls from the refrigerator. Place 8 cookies, 4 inches apart on baking sheets.
  9. Bake for 9-10 minutes. Cool on a wire rack.

Baker's Notes

We usually find beet sugar at Safeway. It is sold under their Signature Select brand. We feel that it is quite a bit lighter and smoother than cane sugar, which works really well in this recipe.

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