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White Chocolate Lime and Macadamia Nut Cookies

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Prep Time:20 minutes
Cook Time:16 minutes
Resting Time:4 hours
Servings: 12 Cookies

Equipment

  • Cutting Board
  • Chefs Knife
  • Microplane
  • Small Pot
  • Kitchen Scale
  • Measuring Spoons
  • Baking Sheet
  • Parchment Paper

Ingredients

  • 128 g Unsalted Butter
  • 150 g White Sugar
  • 2 Limes
  • 50 g Brown Sugar
  • 2 Large Eggs, Plus One Yolk
  • 240 g All Purpose Flour
  • 1/2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp Salt
  • 45 g Macadamia Nuts
  • 170 g White Chocolate
  • Flaky Salt Optional

Instructions

  • Melt the butter in a small pot over medium heat. Continue to cook stirring constantly with a heatproof spatula. The milk solids will separate and you will see little flecks, these are the milk solids. Continue to stir until those milk solids turn a deep golden brown then remove from the heat and set aside to cool.
  • In a medium mixing bowl sift together the flour, baking soda, baking powder and salt then set aside.
    Roughly chop the macadamia nuts and white chocolate and set aside.
  • Add both sugars to the bowl of your stand mixer then use your microplane to zest the limes directly into the sugars.
    Turn the mixer on low and allow to mix for 1 minute, this will express the oils of the zest to blossom into the sugar.
  • Pour the brown butter into the sugars and mix on medium-high until fully combined and the mixture has lightened in colour, 1-2 minutes.
  • Stop the mixer and use your spatula to scrape the edges of the bowl then increase the speed to medium. Add the eggs and yolk one at a time, ensuring each egg is fully incorporated before adding the next. You may need to stop the mixer to scrape the edges of the bowl
    Once the eggs are incorporated increase the speed to medium-high and mix until the batter has lightened significantly in colour and is thick and creamy. This will take 2-3 minutes and you may need to stop the mixer to scrape the bowl.
  • Add the dry ingredients to the wet ingredients and mix with your rubber spatula until just barely combined before folding in the white chocolate and macadamia nuts.
  • Cover and transfer to the fridge overnight. This is super important, this dough is very soft and it needs this time to firm up as well as develop flavour.
  • When you are ready to bake the cookies preheat your oven to 350F and line two sheet pans with parchment paper.
  • Divide the dough into 12 equal portions, each approximately 70g, and place six on each tray. Sprinkle with flaky salt.
    Bake at 350F for 14-16 minutes, rotating the pans half-way, until the cookies have golden edges and are fully set on top. Allow to cool on the tray for at least 20 minutes. Enjoy!