White Chocolate Macadamia Nut Cookies

5 from 1 vote

White Chocolate Macadamia Nut Cookies

These White Chocolate Macadamia Nut Cookies are the perfect blend of salty and sweet with the white chocolate chips and salted macadamia nuts. Crisp edges with a soft and chewy center makes these the best cookies!

Prep Time 5

Cook Time 8

Chill Time 30

Total Time 43

Servings cookies

Author Melissa Williams

Ingredients

1 cup unsalted butter softened to room temperature
¾ cup light brown sugar packed
½ cup granulated white sugar
2 large eggs
1 teaspoon vanilla extract
2 ½ cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cornstarch
1 cup Private Selection Macadamia Nuts coarsely chopped
1 cup Private Selection White Chocolate Chips

Instructions

To a large mixing bowl add the butter, brown sugar, and white sugar. Cream together with a hand mixer until creamy and fully incorporated.
1 cup unsalted butter, ¾ cup light brown sugar, ½ cup granulated white sugar
One at a time and mixing in between, add each egg. Mix in the vanilla extract.
2 large eggs, 1 teaspoon vanilla extract
To a small mixing bowl, add the flour, baking soda, salt, and cornstarch and whisk together.
2 ½ cups all purpose flour, 1 teaspoon baking soda, 1 teaspoon salt, 1 teaspoon cornstarch
In thirds, add the dry ingredients to the wet ingredients, mixing in between each addition.
Stir in the chopped macadamia nuts and white chocolate chips until evenly distributed.
1 cup Private Selection Macadamia Nuts, 1 cup Private Selection White Chocolate Chips
Cover and chill the dough for at least 30 minutes.
While the dough is chilling, preheat the oven to 350° F and line baking sheets with parchment paper or silicone baking mats.
Once chilled, use a cookie scoop to portion out 12 cookie dough balls to each sheet, approximately 2" apart. Repeat until you're out of dough.
Bake for 8-9 minutes or until edges are just golden brown. Remove from the oven and let cool on the pan for approximately 5 minutes before moving to a wire rack to finish cooling.

Video

Notes

Cornstarch can be omitted, but it helps prevent the cookies from spreading and makes for a tender cookie.
Prepared dough should be chilled for at least 30 minutes before baking but will last up to 3 days covered in the fridge before baking.
This recipe should make approximately 4 dozen cookies if using a 1.5 Tb cookie scoop.

Nutrition