American Drop Cookie: Macadamia White Chocolate

American Drop Cookie: Macadamia White
Chocolate
Ingredients
Equipment Timing
180 g Butter, unsalted, soft  Breville Bakery Chef™ Stand 15 minutes active; 1 to 12 hours
150 g Brown sugar  Mixer  inactive (for resting)
50 g Sugar  Silicone spatula 
50 g Honey  Digital scale  Yield
12 g Vanilla extract  Portion scoop(s) 
50 g Large egg(s), 1 each Breville Joule® Oven Air Fryer 24 50-gram cookies (1200 g of
15 g Egg yolk(s), 1 each Pro  dough)
270 g All-purpose flour  Jelly roll pan(s) 
5g Kosher salt  Parchment paper 
4g Baking soda  Baking/Cooling rack(s) 
150 g Macadamia nuts, raw  Storage container(s) 
350 g White chocolate, chopped or chips 
1 Gather your goodies
Set up your baking mise en place by scaling all of the

ingredients. This will make mixing easier and faster
later on. Make sure your butter and eggs are tempered
(room temperature).
2 Cream together butter, sugars, honey, and eggs

180 g Butter, unsalted, soft 
150 g Brown sugar  Combine butter, sugars, honey, and vanilla extract in
50 g Sugar 
50 g Honey  the bowl of a stand mixer fitted with the paddle
12 g Vanilla extract 
50 g Egg(s), large, 1 each
attachment. Mix on low speed until just combined.
15 g Egg yolk(s), 1 each Pause to scrape down the paddle and the sides and
bottom of the bowl. Add the whole egg and mix until
incorporated, then add the yolk and mix until
homogeneous. Scrape down the paddle and bowl once
more. This should take two to three minutes total.
3 Incorporate dry ingredients
270 g All-purpose flour 
5g Kosher salt  Whisk together flour, salt, and baking soda, then add
4g Baking soda 
150 g Macadamia nuts  them to the wet mixture. Mix on low speed just until
350 g White chocolate, chopped or
chips 
the dough comes together, about one minute. Scrape
down the paddle and sides and bottom of the bowl to
ensure there are no dry spots and the flour is fully
incorporated. Add the nuts and chocolate and mix until
just combined.
4 Portion and rest
Use a #20 scoop (or spoons) to portion dough into 50-

gram cookies onto a parchment-lined baking pan,
plate, or platter. You do not need to worry about
leaving lots of space between each cookie.
Let rest at room temperature for one hour, or cover the

pan and transfer to the refrigerator to chill for a few
hours and up to overnight. You can bake the cookies
straight from the fridge, but we recommend tempering
at room temperature for 20 to 30 minutes for best
results.
Tip: You can store the raw dough in the refrigerator for
up to 60 days before baking, as long as the cookies are
well-wrapped. You can also freeze the dough for longer
storage (up to six months).
5 Preheat the oven
Preheat the oven to 350 °F / 177 °C. If you have a convection

fan, turn it on.
If you’re baking with a standard wall oven, position one

rack in the center and the other rack one notch up from
the center. (These ovens bake from the bottom, so your
cookies will brown too much and too quickly if they’re
closer to the bottom heating element.)
If you’re baking with a countertop oven, set one rack in

the middle (position 5).
Cooking with a Smart Oven
Air?
Bake mode at 350

°F / 177 °C with
Convection on.
Rack set on
position 5.
Preheat for at
least 10 minutes.
6 Pan and press
Line your baking pan(s) with parchment paper. Transfer

six cookies to a rimmed jelly roll pan, leaving space between
each to accommodate any spreading that may happen
during baking.
Use the heel of your palm or the bottom of a glass to

lightly press each cookie to flatten about halfway.
Tip: A jelly roll pan is the ideal size for baking in a countertop
oven. If you’re baking in a standard home oven, you can
size up and use a half-sheet pan (this should hold eight
cookies).
7 Bake
Bake for eight to nine minutes, rotating the pan halfway

through for even baking and coloring.
Note: If you’re baking in a standard home oven, you can

bake two half-sheet pans at a time (on separate oven
racks). Make sure to rotate the pans left to right, front
to back, and top to bottom to ensure even baking.
Countertop ovens heat from both the top and bottom,

so you should only bake one pan at a time for optimal
results.
Cooking with a Smart Oven
Air?
Bake at 350 °F /
177 °C with
Convection on.
Baking sheet on
rack position 5.
Bake for 8-9
minutes, rotating
the tray left-to-
right halfway
through.
8 Cool
Let the cookies rest on the baking pan for at least five
minutes, then transfer them to a wire cooling rack.
Cool completely before enjoying! This allows the

starches to gel and set, giving your cookie better
structural integrity. (If you prefer your cookies warm,
you can gently reheat them after they’re cooled—you’ll
get the best of both worlds then!)
If you only have one baking pan, make sure it is

completely cool before baking the next batch.
Store remaining cookies in an airtight container at

room temperature for up to one week, or freeze to
enjoy at a later date.
Easy upgrades!
You can upgrade your cookies with one or a

combination of these ideas.
Caramelize the white chocolate: There are many ways to

caramelize white chocolate. We filled 4-ounce and 8-
ounce Mason jars 75% full with chocolate, placed the
lids on fingertip tip, and then pressure-cooked them at
full pressure for 45 minutes. Let the pressure release
naturally. Replace the same quantity of white chocolate
with this caramelized chocolate in your next batch of
cookies.
Orange you glad: Mix in 170 g of chopped candied orange

peel at the end of Step 3 above.
Be cheery with cranberries: Mix in 240 g of chopped or minced

dried cranberries at the end of Step 3 above.
There’s something about strawberry: Mix in 65 g of freeze-dried

strawberries at the end of Step 3 above.
Build your cookie-baking skills
Level up
Drop cookies: Gotta bake ’em all!

American Drop Cookie: Macadamia White Chocolate

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American Drop Cookie: Macadamia White

1 Gather your goodies

Set up your baking mise en place by scaling all of the

2 Cream together butter, sugars, honey, and eggs

4 Portion and rest

Use a #20 scoop (or spoons) to portion dough into 50-

Let rest at room temperature for one hour, or cover the

Preheat the oven to 350 °F / 177 °C. If you have a convection

If you’re baking with a standard wall oven, position one

If you’re baking with a countertop oven, set one rack in

Cooking with a Smart Oven

Bake mode at 350

Line your baking pan(s) with parchment paper. Transfer

Use the heel of your palm or the bottom of a glass to

Bake for eight to nine minutes, rotating the pan halfway

Note: If you’re baking in a standard home oven, you can

Countertop ovens heat from both the top and bottom,

Cooking with a Smart Oven

Cool completely before enjoying! This allows the

If you only have one baking pan, make sure it is

Store remaining cookies in an airtight container at

You can upgrade your cookies with one or a

Caramelize the white chocolate: There are many ways to

Orange you glad: Mix in 170 g of chopped candied orange

Be cheery with cranberries: Mix in 240 g of chopped or minced

There’s something about strawberry: Mix in 65 g of freeze-dried

Build your cookie-baking skills

Drop cookies: Gotta bake ’em all!

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