¾ cup unsalted butter , at room temperature (200 grams)
1 cup packed light or dark brown sugar (215 grams)
⅓ cup granulated sugar (66 grams)
2 large eggs
2 ¾ cup all-purpose flour (330 grams)
2 teaspoons cream of tartar
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon , divided
1 cup white chocolate chips (170 grams)
1 cup macadamia nuts , roughly chopped (150 grams)
½ cup white chocolate , melted (optional) (85 grams)
Additional macadamia nuts , for topping (optional)
2 tablespoons granulated sugar , for sprinkling


1.Preheat oven to 350°F. Line a 9-inch square baking pan with greased foil or parchment paper.
2.In the bowl of a stand mixer fitted with a paddle attachment, or in a large bowl with a hand-held mixer, beat the butter, brown sugar, and 1/3 cup granulated sugar on high speed until light and creamy, about 2-3 minutes.
3.Add the eggs one at a time, mixing after each and scraping the bowl down after each addition.
4.Add the flour, cream of tartar, baking soda, salt, and 1/2 teaspoon cinnamon. Mix until just combined.
5.Add the white chocolate chips and macadamia nuts and mix until combined.
6.Spread the batter into the prepared baking pan. Combine the remaining 2 tablespoons of sugar and 1/2 teaspoon cinnamon and sprinkle on top.
7.Bake until edges are golden and center is set, about 25-30 minutes. Let cool to room temperature.
8.Drizzle with melted chocolate and macadamia nuts, if desired. Chill in the fridge 15 minutes to set, then slice and serve.

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