Name: White Chocolate Macadamia Nut Cookies
Prep time: 20 min
Cook time: 12 min
Total time: 1 h 32 min
Yield: 22
Ingredients: 1 cup unsalted butter, softened; 3/4 cup light brown sugar, packed; 1/2 cup granulated sugar; 2 large eggs; 1 tsp vanilla extract; 2 1/4 cups all-purpose flour; 1 tsp cornstarch; 1 tsp baking soda; 1/2 tsp salt; 1 1/2 cups white chocolate chips; 1 cup macadamia nuts, toasted and chopped

Print Recipe

White Chocolate Macadamia Nut Cookies

Author: Baking Cakee Kitchen Cooking Method: Baking Cuisine: American Courses: Dessert

Difficulty: Easy Prep Time 20 mins Cook Time 12 mins Rest Time 60 mins Total Time 1 hr 32 mins

Servings: 22

Description

Bakery-style white chocolate macadamia nut cookies with crunchy toasted nuts and a thick, chewy center.

Instructions

Spread the macadamia nuts on a baking sheet and toast at 325°F (163°C) for 8 to 10 minutes until golden and fragrant. Cool completely, then roughly chop.

This step keeps the nuts crunchy.
Preheat the oven to 350°F (175°C) and line two baking sheets with parchment.
Beat the butter, brown sugar, and granulated sugar for 2 to 3 minutes until light and fluffy.
Beat in the eggs one at a time, then the vanilla, until just combined.
Whisk the flour, cornstarch, baking soda, and salt together in a separate bowl.
Fold the dry ingredients into the wet mixture, then fold in the white chocolate chips and cooled toasted macadamia nuts.
Rest the dough 30 minutes to 2 hours in the refrigerator.
Scoop 2 to 3 tablespoon portions onto the prepared sheets.
Bake 11 to 13 minutes, until edges are golden and centers still look pale and soft.
Cool on the baking sheet for 5 minutes, then transfer to a wire rack.

White Chocolate Macadamia Nut Cookies