Difficulty: Easy
Yield: 20 to 22 cookies
Nutritional Information (Per Serving, 1 of 21 servings): Calories 195, Total Fat 12 g, Saturated Fat 5 g, Carbohydrates 20 g, Dietary Fiber 1 g, Sugar 12 g, Protein 3 g, Cholesterol 25 mg, Sodium 105 mg
Total Time: 2 hr 30 min (includes chilling and cooling time)
Active Time: 30 min

Embrace rhubarb season with these irresistible cookies that boast a crunchy, savory exterior and a soft, chewy heart. Bursting with sweet white chocolate chips, crunchy walnuts, and vibrant pink rhubarb chunks, they're the ultimate bake to tantalize your taste buds and impress your loved ones.

Ingredients

1 ⅔ cups all-purpose flour (see Cook's Note)
teaspoon kosher salt
teaspoon baking powder
teaspoon baking soda
1 sticks (10 tablespoons) unsalted butter, softened
cup packed light brown sugar
1 large egg plus 1 large yolk
1 teaspoon pure vanilla extract
1 cup white chocolate chips (about 6 ounces)
1 cup walnut halves (about 4 ounces), coarsely chopped
1 stalks rhubarb (approximately 4 ounces), diced into -inch pieces
1 tablespoon flaky sea salt

Instructions

Combine the flour, kosher salt, baking powder, and baking soda by sifting them into a large bowl.
In a separate big bowl, beat the butter and brown sugar with an electric mixer (or stand mixer with paddle attachment) on medium-high speed until fluffy and pale, about 3 minutes. Incorporate the egg and yolk, then add the vanilla extract and mix.
Lower the mixer speed to low, then add the dry ingredients and mix until just combined, roughly 1 minute. Gently fold in the white chocolate chips and walnuts, then fold in the rhubarb. Cover the bowl with a clean kitchen towel and refrigerate the dough for a minimum of 1 hour, or up to overnight.
Preheat your oven to 375F. Line two baking sheets with reusable nonstick mats or parchment paper.
Using a 1-ounce ice cream scoop, portion dough balls onto the baking sheets, spacing them about 2 inches apart (there should be about 10 cookies per sheet, weighing roughly 1 ounces each). Sprinkle the flaky sea salt evenly on top of the dough balls.
Bake, rotating the baking sheets from top to bottom and front to back halfway through the baking process, until the cookies show golden edges but remain soft in the center, between 14 to 16 minutes. Let cookies cool on the sheets for 10 minutes, then move them to a wire rack to cool fully, about 30 minutes.
Store cookies in an airtight container at room temperature for up to five days.

Cook's Note: When measuring flour, be sure to spoon it into your dry measuring cup and level it off instead of scooping directly from the package, which compacts the flour and can lead to dense baked goods.