Some people are cake people. Some are brownie people. Some don’t like dessert (if you’re one of these people, let’s talk). But for me, I’m a cookie person. I would choose cookies over most things. New to my cookie recipe Rolodex is these white chocolate macadamia nut cookies. They are crispy on the outside, chewy on the inside, and packed with white chocolate and salted macadamia nuts. I’m drooling just thinking about them.
Here is what you need to know about these cookies:
- Keep your ingredients at room temperature – this is important and will help blend the ingredients. I use melted butter in these cookies because it adds a chewier texture, and an egg yolk adds some extra richness.
- Don’t overbake the cookies. When the edges are light brown and the centers are soft, take your cookies out of the oven – they will continue to cook on the baking sheet as they cool. Underbaking keeps your cookies chewy and soft for days. Store the cookies covered, at room temperature, for up to one week.
- Chill the dough. I know it’s a pain, but it’s worth it. Because this recipe uses melted butter, chilling the cookie dough is imperative. The colder the dough, the less likely the cookies will spread into greasy globs.
- Macadamia nuts are expensive, I know. I googled “why are macadamia nuts so expensive?” and apparently, macadamia nuts take longer to grow than other nuts and are trickier to harvest (i.e. they’re handpicked), therefore cost more. If you don’t feel like splurging on macadamia nuts, I hear you. You can replace them with different chopped nuts (I recommend walnuts). If anyone knows more about macadamia nuts and where to purchase them for a great price, please let me know in the comments below!
If you love this recipe, try my Toffee Hazelnut Chocolate Chip Cookie Recipe.
WHITE CHOCOLATE MACADAMIA NUTS COOKIES
2 cups + 2 tbsps all-purpose flour (spooned and levelled)
1 tsp cornstarch
1 tsp baking soda
½ tsp salt
1 ½ sticks (¾ cup) unsalted butter, melted and slightly cooled
¾ cup brown sugar
¾ cup white sugar
1 egg + 1 egg yolk, at room temperature
1 ½ tsp vanilla extract
1 ¼ cups white chocolate chips
1 cup macadamia nuts, chopped
- Whisk the flour, cornstarch, baking soda, and salt in a medium bowl. Set aside.
- In a large bowl, whisk the melted butter, brown sugar, white sugar. Add the egg, egg yolk and vanilla. Whisk until everything is well mixed.
- Add the dry ingredients to the wet. Using a rubber spatula, mix until everything is thoroughly combined. Fold in the chocolate chips and nuts. Cover and chill the dough in the refrigerator for at least two hours and up to four days. As a note – if chilling for over two hours, let the dough sit at room temperature for 20-30 minutes before baking.
- Preheat the oven to 350F. Line a baking sheet with parchment or a silicone baking mat.
- Using a medium cookie scoop, roll the cookies into balls about 1-1 ½ tbsps in size, and arrange 3-inches apart on the baking sheet. Bake for 12-14 minutes or until the edges are golden brown and the cookie’s center is still doughy. Let the cookies cool on the baking sheet for five minutes before transferring to a wire rack to cool completely. Enjoy!