Levain Bakery-Style White Chocolate Macadamia Nut Cookies
These Levain Bakery-Style White Chocolate Macadamia Nut Cookies are crazy good! Intensely gooey and sweet with rich nuttiness from the macadamia nuts and melty pockets of white chocolate chips, done in the signature style of famed NYC Levain Bakery!
Servings: 9 cookies
Equipment
- Digital kitchen scale, for accuracy
Ingredients
- 1 cup COLD unsalted butter, cut into small cubes (226 grams)
- 3/4 cup light brown sugar (approx. 137 grams)
- 1/2 cup granulated white sugar (approx. 95 grams)
- 2 large eggs
- 2 tsp vanilla extract
- 1 tsp cornstarch
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup cake flour (approx. 121 grams)
- 1¾ cups all-purpose flour (approx. 191 grams)
- 2 cups white chocolate chips (approx. 300 grams)
- 2 cups roasted and unsalted macadamia nuts, roughly chopped if large
Instructions
- Preheat oven to 410° degrees F. Line a baking sheet with parchment paper; set aside.
- In a large bowl of a stand mixer, add in the cubed cold butter, brown sugar and granulated sugar and beat on low speed with the paddle attachment for 30 seconds. Increase speed to medium and continue beating for another 30 seconds. Finally, increase speed to high and beat for a remaining 30 seconds. Mixture will be creamy and combined.
- Add in the eggs and vanilla and mix well. Next, beat in the baking soda, cornstarch, salt, cake flour, and AP flour slowly until combined. Lastly, beat in the white chocolate chips and macadamia nuts and mix until just combined. Refrigerate the dough for 30 minutes to chill.
- Using a digital cooking scale for accuracy, measure out a roughly textured, tall ball of cookie dough and place 3" apart on a baking sheet, only 4 dough balls per sheet. Bake for approximately 8-12 minutes or until cookies appear set (the exterior will be dull and dry looking but centers will be gooey and slightly underbaked. I recommend testing 1 cookie at first to gauge what your ideal baking time is first since there is such a vast difference between oven temperatures and times). Allow cookies to cool for at LEAST 30 minutes on the baking sheets before serving as they are quite fragile when still warm. Remember, cookies will continue to finish up their cooking on the baking sheets as they cool.
Notes
This recipe was tested with Ghirardelli white chocolate chips and Mauna Loa macadamia nuts.