Triple Chocolate Chip Cookies with Macadamia Nuts
Soft, buttery cookies feature white chocolate chips, milk chocolate chips, semisweet chocolate chips, and macadamia nut pieces. Baked until lightly golden, these cookies are firm on the edges and soft in the center.
Ingredients
- 226 grams unsalted butter (1/2 pound), melted and cooled slightly
- 150 grams packed light brown sugar (3/4 cup)
- 100 grams granulated sugar (1/2 cup)
- 50 grams egg (1 large), lightly beaten
- 10 grams vanilla bean paste (2 teaspoons)
- 30 grams heavy cream (2 tablespoons)
- 256 grams all-purpose flour (2 cups)
- 3 grams fine sea salt (1/2 teaspoon)
- 3 grams baking powder (1/2 teaspoon)
- 1 gram baking soda (1/4 teaspoon)
- 112 grams white chocolate chips (4 ounces)
- 112 grams milk chocolate chips (4 ounces)
- 112 grams semisweet chocolate chips (4 ounces)
- 112 grams macadamia nut pieces (4 ounces)
Instructions
- Preheat the oven to 375 degrees F. Line 2 cookie sheets with parchment paper.
- Add melted butter, light brown sugar, and granulated sugar to large mixing bowl. Stir until smooth and completely combined. Add lightly beaten egg, vanilla bean paste, and heavy cream. Stir until mix is smooth and glossy.
- Add all-purpose flour, fine sea salt, baking powder, and baking soda to small mixing bowl. Whisk to combine.
- Add the flour mixture to the sugar mixture. Stir until just combined.
- Add white chocolate chips, milk chocolate chips, semisweet chocolate chips, and macadamia nuts to cookie batter. Fold in with spatula until evenly dispersed.
- Use a large cookie scoop to portion cookie batter. Place on parchment lined cookie sheets 3-inches apart, 6 per cookie sheet. Do not press cookies down.
- Bake cookies in preheated oven until cookies are set on the outside, slightly soft in the middle, and edges are lightly golden brown in color, from 9 to 11 minutes.
- Remove cookie sheets from oven and place on wire racks to cool.