Name: White Chocolate Macadamia Nut Cookies
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Yield: 28 servings
Cuisine: American
Ingredients: . Dry Ingredients; 3 cups all-purpose flour (Approximately 381 grams); 2 teaspoons cornstarch; 1 teaspoon baking soda; 1 teaspoon baking powder; 1 teaspoon fine sea salt; . Wet Ingredients; 2 sticks unsalted butter (At cool room temperature, approximately 226 grams); 1 cup light brown sugar (Lightly packed, approximately 200 grams); 1/2 cup granulated sugar (Approximately 100 grams); 2 large eggs (At cool room temperature); 1 large egg yolk (At cool room temperature); 2 teaspoons vanilla extract; . Mix-Ins; 1 1/2 cups white chocolate chips; 1 1/2 cups chopped macadamia nuts (Unsalted)

Get ready to indulge in some heavenly White Chocolate Macadamia Nut Cookies! These delightful treats are perfect for any occasion, combining creamy white chocolate with the crunch of macadamia nuts. Let's dive into the deliciousness!

Tips for Perfect Cookies

For the best flavor, refrigerate your dough for at least 24 hours before baking. This step really enhances the taste!

Why You'll Love Them

These cookies are chewy, sweet, and oh-so-satisfying! With that rich combination of white chocolate and nuts, they’re bound to be a hit!

Ingredients

Instructions

Prepare to Bake:
Step 1

- Preheat Oven: If baking right away, preheat the oven to 350°F. Line baking sheets with parchment paper.
Step 2

- Mix Dry Ingredients: In a medium bowl, whisk together the flour, cornstarch, baking soda, baking powder, and salt.
Step 3

- Cream Butter and Sugars: In a large bowl, use an electric mixer on medium-high speed to cream the butter and sugars until light and fluffy, 2 to 3 minutes. Add the eggs and yolk, one at a time, beating well after each addition. Add the vanilla. Slowly beat in the flour mixture. Stir in the white chocolate chips and nuts with a rubber spatula.
Step 4

- Chill Dough: If time permits, wrap dough in plastic wrap and refrigerate for at least 24 hours but no more than 72 hours. Let dough sit at room temperature until it is just soft enough to scoop.
Step 5

- Scoop Dough: Using a large (3-tablespoon) spring-loaded scoop, drop balls of dough onto prepared baking sheets, spacing at least 2 1⁄2 inches apart.
Step 6

- Bake Cookies: Bake for 11-12 minutes, or until golden brown. Cool for 5 minutes before removing to wire racks to cool completely. Cookies can be stored in an airtight container at room temperature for up to 3 days.

Nutrition

Calories: 200, Fat: 10g, Carbs: 28g, Protein: 2g

Cooking techniques

Mixing, creaming, and baking are key techniques in this recipe. Make sure to cream the butter and sugars well for a light texture!

Variations or substitutions

You can substitute the macadamia nuts with walnuts or pecans for a different flavor. Feel free to use milk chocolate chips instead of white for a sweeter twist!

Storage tips

Store the cookies in an airtight container at room temperature for up to 3 days to maintain their freshness.

Notes

Ensure the macadamia nuts are unsalted for the best taste balance. Enjoy your baking!