White Chocolate Macadamia Nut Cookies
This sumptuous homemade white chocolate macadamia nut cookie recipe is studded with luxurious white chocolate and crunchy macadamia nuts. A true flavor and texture delight in your mouth!
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Servings: 30 Cookies
Calories: 136kcal
Ingredients
- 2 cups + 2 tbsp all-purpose flour
- 1 tsp baking soda
- 1 tsp cornstarch
- ½ tsp salt
- ¾ cup unsalted butter, cooled and melted
- ¾ cup granulated sugar
- ¾ cup brown sugar, packed
- 1 ⅓ tsp vanilla extract
- 1 egg + 1 egg yolk, room temperature
- 1 ¼ cups macadamia nuts. roughly chopped
- 1 ¼ cups white chocolate chips
Instructions
- Whisk together salt, baking soda, cornstarch, and flour in a bowl.
- Combine sugar, butter, egg yolks, whole egg, and vanilla extract in a separate bowl. Whisk until smooth.
- Mix the ingredients in two bowls together. Use a rubber spatula to mix until smooth with no visible flour pockets.
- Fold in white chocolate chips and macadamia nuts using a wooden spoon.
- Cover the dough and refrigerate it for 2 hours or more (up to 4 days).
- Set the oven to 350°F. Line baking sheets with parchment paper.
- Scoop the prepared dough into balls ( 1-1 ½ tbsp each) and arrange on prepared sheets, 3 inches apart.
- Bake the cookie dough balls for 12-15 minutes until their edges are golden and centers are slightly underdone.
- Let the cookies cool on the sheet. After 5 minutes, transfer them to a wire rack to cool completely.
Notes
- Chilling the dough helps prevent spreading and adds more texture.
- Focus on a single batch at a time to get more even baking.
- Add some extra chocolate chips to warm cookies for a visual boost.
- The dough can be prepared and refrigerated up to 4 days in advance.
- Store baked cookies at room temperature for up to a week or freeze for up to 3 months in a freezer-safe container.
Nutrition
Calories: 136kcal | Carbohydrates: 20g | Protein: 1.9g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 24mg | Sodium: 75mg | Potassium: 53mg | Fiber: 0.6g | Sugar: 13g | Calcium: 18mg | Iron: 0.6mg
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