Go Back
yeg cookies recipe canada food chocolate recipes
Print Recipe

WHITE CHOCOLATE MACADAMIA NUTS COOKIES

Ingredients

  • 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

Instructions

  • 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!