White Chocolate Macadamia Nut Cookies

White Chocolate Macadamia Nut Cookies

2 hours, 15 minutes prep 12 minutes cook 30 cookies servings cookies dessert baking

Adapted from Sally's Baking Addiction

Ingredients

  • 2 cups + 2 Tablespoons (265g) all-purpose flour
  • 1 teaspoon cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup (12 Tbsp; 170g) unsalted butter, melted and slightly cooled
  • 3/4 cup (150g) packed light or dark brown sugar
  • 3/4 cup (150g) granulated sugar
  • 1 large egg
  • 1 egg yolk, at room temperature
  • 1 and 1/2 teaspoons pure vanilla extract
  • 1 heaping cup (210g) white chocolate chips
  • 1 cup (120g) roughly chopped macadamia nuts

Instructions

  1. Whisk the flour, cornstarch, baking soda, and salt together in a large bowl. Set aside.
  2. Whisk the melted butter, brown sugar, granulated sugar, egg, egg yolk, and vanilla extract together until combined.
  3. Pour the wet mixture into the dry ingredients and mix with a silicone spatula until completely combined.
  4. Fold in the white chocolate chips and macadamia nuts.
  5. Cover and chill the dough in the refrigerator for at least 2 hours and up to 4 days.
  6. If chilling longer than 2 hours, let the dough sit at room temperature for 20 to 30 minutes before rolling and baking.
  7. Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats.
  8. Roll the dough into balls using about 1 to 1.5 tablespoons of dough per cookie.
  9. Arrange the dough balls 3 inches apart on the baking sheets.
  10. Bake for 12 to 13 minutes, or until lightly browned on the sides. The centers will look soft.
  11. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes.
  12. Transfer to a wire rack to cool completely.

Notes

  • Chilling the dough is important for thicker cookies and to prevent overspreading.
  • The dough can be chilled in the refrigerator for up to 4 days before baking.
  • Baked cookies freeze well for up to 3 months.
  • Unbaked cookie dough balls also freeze well for up to 3 months; bake from frozen with about 1 extra minute added.
  • Salted dry-roasted macadamia nuts are recommended for the best flavor.
  • For a fuller white chocolate flavor, the source notes using closer to 1 1/4 cups of white chocolate chips.