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So, Why Small-Batch?

Well my friend, because the struggle is real. You know how it is—mixing up a huge bowl of cookie dough, filling tray after tray, and then facing the inevitable, too many cookies and not enough zero self-control. That’s where my small-batch baking comes to the rescue. It’s the perfect way to satisfy your need for something sweet without going overboard.

This simple recipe yields just two beautifully golden, soft, and chewy macadamia nut cookies. It’s ideal for sharing with someone special—just enough to enjoy together without the temptation of leftovers (or eat them both yourself, no judgment here).

Ingredient Notes

• Use unsalted butter for these cookies. Make sure it’s at room temperature too, for easy creaming (since we’re not using an electric mixer). The butter, of course, gives these cookies their tender texture and rich flavor.
• Use a little of both white and brown sugar. The brown sugar adds moisture, while the granulated sugar gives the cookies a golden crisp edge.
• We’re using only the yolk, which adds richness and keeps the cookie dough from being too wet. A whole egg would be too much.

Step-By-Step Instructions

1. Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
2. In a small mixing bowl, cream together the softened butter, brown sugar, and granulated sugar with the back of a spoon until the mixture is smooth and light-colored.
3. Stir in the vanilla extract and egg yolk until smooth and combined.
4. Add the flour, baking soda, and sea salt to the bowl. Mix until there are barely any streaks of flour remaining, and the dough is smooth. Be careful not to overmix, as this can make the cookies tough.
5. Gently fold in the white chocolate chips and chopped macadamia nuts.
6. Divide the dough in half. If you want to be precise, use a 4-tablespoon cookie scoop to make two heaping scoops of dough. Place them on the lined baking sheet, leaving enough space for them spread during baking.
7. Pop the cookies into the oven and bake for 10-11 minutes. I always rotate the pan halfway through to ensure even baking. You’ll know the cookies are done when they’re slightly browned around the edges and puffed up in the center.
8. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. The tops of the cookies will fall during cooling and crinkle and crack open.

Recipe Tips & Notes

• Ensure your butter is at room temperature for easy creaming. This helps achieve the perfect texture, since we aren’t using an electric mixer. 
• Be precise with your flour measurements. Too much flour can make the cookies dense and dry. Use a spoon to fill your measuring spoon and level it off with a knife for accuracy.
• These cookies continue to bake slightly after being removed from the oven. Take them out when they’re just starting to turn golden around the edges for a perfectly chewy center.

Storage & Reheating

Store leftover cookies in an airtight container for 3-4 days at room temperature. These baked and cooled cookies freeze great. Wrap them tightly and freeze them for up to 3 months. Allow the cookies to thaw at room temperature before eating.

Macadamia Nut Cookies for Two

By: Kristine Underwood

These small-batch macadamia nut cookies for two are loaded with creamy white chocolate and buttery macadamia nuts. Soft, chewy, and easy to make, these cookies have just the right amount of indulgence without the temptation of leftovers. Perfect for sharing or enjoying solo.

5 from 1 vote

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Prep Time 5 minutes mins

Cook Time 11 minutes mins

Total Time 16 minutes mins

Course Sweets & Dessert

Cuisine American

Servings 2 cookies

Calories 395 kcal

Ingredients

• 2 TBS unsalted butter (room temperature)
• 2 TBS brown sugar
• 1 1/2 TBS sugar
• 1 egg yolk
• 1/2 tsp vanilla extract
• 5 TBS flour (all-purpose)
• 1/4 tsp baking soda
• 1/8 tsp sea salt
• 1 1/2 TBS white chocolate chips
• 1 1/2 TBS macadamia nuts (roughly chopped)

Instructions

• Preheat oven to 350 degrees and line one baking sheet with parchment paper.
• In a small mixing bowl, cream together the softened butter and sugar until smooth and light colored
  2 TBS unsalted butter, 2 TBS brown sugar, 1 1/2 TBS sugar
• Add the vanilla extract and egg yolk and stir to combine.
  1 egg yolk, 1/2 tsp vanilla extract
• Add the flour, sea salt, and baking soda to the bowl and mix until no streaks of flour remain.
  5 TBS flour, 1/4 tsp baking soda, 1/8 tsp sea salt
• Fold in the white chocolate chips and chopped macadamia nuts.
  1 1/2 TBS white chocolate chips, 1 1/2 TBS macadamia nuts
• Divide the dough in half or using a 4 TBS cookie scoop, scoop two heaping scoops of dough and place on the lined baking sheet.
• Bake at 350 degrees for 10-11 minutes, rotating the pan halfway through to ensure even baking. The cookies should be slightly brown around the edges and puffed up in the center when done.
• Allow cookies to cool on the baking sheet for several minutes before transferring to a wire rack to cool completely.
• If you need to store a cookie, place it in an airtight container for 3-4 days or freeze for up to 3 months.

Notes

• There’s no need to weigh ingredients for this recipe, just gently scoop and level off the ingredients before adding them to the bowl.

Nutrition

Serving: 1 cookieCalories: 395kcalCarbohydrates: 43gProtein: 5gFat: 23gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gTrans Fat: 0.5gCholesterol: 130mgSodium: 302mgPotassium: 111mgFiber: 1gSugar: 28gVitamin A: 483IUVitamin C: 0.1mgCalcium: 57mgIron: 2mg