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White Chocolate Macadamia Nut Cookies

Prep Time 20 mins
Cook Time 12 mins
Rest Time 60 mins
Total Time 1 hr 32 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Easy
Servings: 22
Description
Bakery-style white chocolate macadamia nut cookies with crunchy toasted nuts and a thick, chewy center.
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 (for bakery-style thickness)
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 cups white chocolate chips
  • 1 cup macadamia nuts, toasted and chopped (must be toasted, not raw)
Instructions
  1. 1
    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.
  2. 2
    Preheat the oven to 350°F (175°C) and line two baking sheets with parchment.
  3. 3
    Beat the butter, brown sugar, and granulated sugar for 2 to 3 minutes until light and fluffy.
  4. 4
    Beat in the eggs one at a time, then the vanilla, until just combined.
  5. 5
    Whisk the flour, cornstarch, baking soda, and salt together in a separate bowl.
  6. 6
    Fold the dry ingredients into the wet mixture, then fold in the white chocolate chips and cooled toasted macadamia nuts.
  7. 7
    Rest the dough 30 minutes to 2 hours in the refrigerator.
  8. 8
    Scoop 2 to 3 tablespoon portions onto the prepared sheets.
  9. 9
    Bake 11 to 13 minutes, until edges are golden and centers still look pale and soft.
  10. 10
    Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Keywords: white chocolate macadamia nut cookies, white chocolate macadamia nut cookie recipe, bakery style macadamia cookies
Read it online: https://www.bakingcakee.com/recipes/white-chocolate-macadamia-nut-cookies-recipe-card/