These white chocolate macadamia nut cookies are soft-baked style with extra chewy centers. They're absolutely packed with white chocolate and salted macadamia nuts.
~Ingredients:
2 Cups + 2 Tablespoons All Purpose Flour.
1 Teaspoon Cornstarch.
1 Teaspoon Baking Soda.
1/2 Teaspoon Salt.
3/4 Cup Unsalted Butter, melted + slightly cooled.
3/4 Cup Packed Brown Sugar.*
3/4 Cup Granulated Sugar.
1 Large Egg + 1 Egg Yolk, room temperature.**
1 1/2 Teaspoons Pure Vanilla Extract.
1 Cup White Chocolate Chips.
1 Cup Macadamia Nuts, chopped.***
~Directions:
Step 1: Whisk the flour, cornstarch, baking soda, and salt together in a large bowl. Set aside.
Step 2: Whisk the melted butter, brown sugar, granulated sugar, egg, egg yolk, and vanilla extract together until combined.
Step 3: Pour into dry ingredients and mix everything together with a rubber spatula until completely combined.
Step 4: Fold in the white chocolate chips and macadamia nuts.
Step 5: Cover and chill the dough in the refrigerator for at least 2 hours and up to 4 days. If chilling for longer than 2 hours, allow to sit at room temperature for at least 20 - 30 minutes before rolling and baking because the dough will be quite hard.
Step 6: Preheat oven to 350 degrees fahrenheit. Line a cookie tray with parchment paper or lightly grease.
Step 7: Roll cookie dough into balls, about 1 - 1 1/2 Tablespoons of dough per cookie, and arrange 3 inches apart on the baking sheets.
Step 8: Bake for 12 - 13 minutes or until lightly browned on the sides. The centers will look soft.
Step 9: Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Step 10: Cookies stay fresh covered at room temperature for up to 1 week.
Step 11: Eat and Enjoy!
~Recipe Notes:
*You can use either light or dark brown sugar.
**The extra egg yolk makes the cookie chewy.
***We used salted dry - roasted macadamia nuts. You can use unsalted, raw, and / or whichever macadamia nuts you love most. Salted dry-roasted adds great flavor.
1) Make Ahead Instructions: You can make the cookie dough and chill it in the refrigerator for up to 4 days. Allow to come to room temperature then continue with step 6. Baked cookies freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw.
Enjoy!
Please leave us a picture in the comments below if you make it or have any questions!
XoXo Hailey and Hannah :)