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