Ingredients
Scale
- 2¼ cups (280g) all-purpose flour
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup (1½ sticks / 170g) unsalted butter, softened
- ½ cup granulated sugar
- ⅓ cup honey (preferably wildflower or clover)
- 1 large egg + 1 egg yolk
- 1 tsp vanilla extract
- 1 cup white chocolate chips or chopped bars
- ¾ cup chopped macadamia nuts, toasted
- Flaky sea salt, for finishing
Instructions
- Prep: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Mix dry ingredients: Whisk flour, baking soda, and salt.
- Cream wet ingredients: Beat butter, granulated sugar, and honey until light and fluffy (~3 min). Add egg, yolk, and vanilla; mix well.
- Combine: Gradually add flour mixture until just incorporated. Fold in white chocolate and toasted macadamia nuts.
- Chill dough 30 minutes (helps prevent overspreading and enhances flavor).
- Scoop: Roll into 2-tbsp balls. Place 3″ apart on sheets.
- Bake 10–12 minutes, until edges are golden but centers look soft.
- Finish: Immediately sprinkle with flaky sea salt. Cool on pan 5 minutes before transferring to a rack.
💡 Pro Tips:
– Toast macadamia nuts in a dry skillet over medium heat for 3–4 minutes until fragrant.
– Use real honey—avoid “honey-flavored syrup” for best taste and texture.
– For extra chew, store cooled cookies with a slice of bread in an airtight container.
Prep Time & Nutrition (per cookie, makes 18):
Prep Time: 15 min (+ chilling) | Cook Time: 12 min | Total Time: 1 hr
Servings: 18 | Calories: 190 | Net Carbs: 20g | Fats: 12g | Protein: 3g
Servings: 18 | Calories: 190 | Net Carbs: 20g | Fats: 12g | Protein: 3g