White Chocolate Macadamia Nut Cookies Recipe

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White Chocolate Macadamia Nut Cookies Recipe
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These soft, tender white chocolate macadamia nut cookies are loaded with vanilla flavor, thanks to white chocolate melted directly into the dough.

, roughly chopped , from brands such as MacFarms, plus more for garnishing, minimum 30% cocoa butter , from brands such as Green & Black's, plus more for garnishingAdjust oven rack to middle position and preheat oven to 350°F . In a microwave-safe bowl, melt the white chocolate using three or four 15-second bursts at normal power; to prevent scorching, pause to stir the white chocolate between rounds.

Using a cookie scoop, divide dough into 2-tablespoon portions. If you like, these can be transferred to a zipper-lock bag and refrigerated for up to 1 week, or frozen for up to 3 months; soften to about 68°F before baking.Arrange portions on a parchment-lined half-sheet pan, leaving about 2 inches between cookies to account for spread. Gently flatten each portion into a disk, then top each with a few extra pieces of white chocolate and macadamia nuts and sprinkle lightly with salt.

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