White Chocolate Macadamia Nut Cookies
Take a bite into these White Chocolate Macadamia Nut Cookies, where buttery, rich dough meets chunks of premium white chocolate and crunchy macadamia nuts. These cookies strike the perfect balance between sweet and salty, with crispy edges and a perfectly soft center that'll have you reaching for just one more!
Servings: 24 cookies
Ingredients
- 2 ¼ cups (315 g) flour
- 1 ½ teaspoons cornstarch
- 1 teaspoon baking soda
- ⅛ teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup (1 1/2 sticks) salted butter room temperature, see note
- 1 cup (225 g) packed brown sugar
- ½ cup (104 g) white sugar
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 1 tablespoon vanilla extract
- 1 ½ cups (210 g) white chocolate chips
- 1 cup (120 g) macadamia nuts salted, roughly chopped
Instructions
- Whisk together the flour, cornstarch, baking soda, baking powder, and salt in a medium mixing bowl.
- In the bowl of a stand mixer with a paddle attachment cream the butter, brown sugar, and white sugar together till light and creamy, at least 3 minutes. Scrape the sides of the bowl at least 2 times during this time.
- Add the egg, egg yolk, and vanilla and cream together another 2 minutes. Add the dry ingredients and mix till just combined. Add the white chocolate chips and macadamia nuts and mix till just combined.
- Refrigerate the dough for at least 2 hours or up to 2 days.
- About 20 minutes before ready to bake, preheat the oven to 350 Fahrenheit and line 2 baking sheets with parchment paper.
- Scoop the dough into about 1 ½ -2 tablespoon-sized balls and bake for about 12-14 minutes.
- The edges should be browning but the center will look soft and underbaked still. Let cool on the cookie sheets for 5-7 minutes before transferring to a wire cooling rack to finish cooling.
Notes
- If you use unsalted butter, increase the salt to ½ teaspoon.
- Keep at room temperature in an airtight container for up to 4-5 days.
- If you refrigerate the dough for more than 3 hours, you may need to let the dough rest at room temperature for 20 minutes to soften enough to scoop.
- You can freeze the cookies in dough balls before baking or freeze the cookies after they are baked. Both will stay good in the freezer for about 3 months. Cook the cookie dough balls for an additional 1-2 minutes; no need to thaw.
- If you want these to be extra pretty, press a few nut pieces and white chocolate chips on the top of each dough ball before baking.
- There are lots of types of macadamia nuts. Using salted nuts will give a saltier, sweet taste to the cookie. While using unsalted, it will be a sweeter cookie. Both taste great, it just depends on your preference.
Nutrition
Serving: 1serving | Calories: 348kcal | Carbohydrates: 42g | Protein: 4g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 34mg | Sodium: 140mg | Potassium: 121mg | Fiber: 1g | Sugar: 24g | Vitamin A: 210IU | Vitamin C: 0.2mg | Calcium: 54mg | Iron: 2mg
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https://www.soulfullymade.com/white-chocolate-macadamia-nut-cookies/