White Chocolate Macadamia Nut Cookies
Soft, thick white chocolate macadamia nut cookies with crisp edges and a bakery-style texture that stays soft even the next day.
Servings 14 to 16 cookies
Calories 310kcal
Equipment
- mixing bowls For separating wet and dry ingredients.
- hand mixer or stand mixer. For creaming butter and sugar properly.
- baking sheet Allows even baking and proper spread.
- parchment paper or silcone mats. Prevents sticking and promotes even browning.
- cookie scoop (2 oz / 56 g) Keeps cookies uniform size.
- cooling rack Allows cookies to cool and set without overbaking.
- oven thermometer (optional). Let's you figure out if your oven runs hot or cold.
Ingredients
- ¾ cup (170 g) unsalted butter softened
- ¾ cup (150 g) packed light brown sugar
- ¼ cup (50 g) granulated sugar
- 1 large egg room temperature
- 1 egg yolk room temperature (separate egg while it's still cold)
- 1½ tsps (7.5 ml) vanilla extract
- 2 cups (240 g) all-purpose flour
- 1 tsp (3 g) cornstarch
- ¾ tsp (4 g) baking soda
- ½ tsp (2 g) baking powder
- ½ tsp (3 g) table salt
- 1 cup (170 g) white chocolate chips or chunks
- 1 cup (135 g) roasted and salted macadamia nuts roughly chopped
Instructions
- Preheat oven to 340°F (170°C). If your oven can’t be set to that exact temperature, use 350°F (175°C) and start checking the cookies early. Line a baking sheet with parchment paper to prevent sticking.
- In a large bowl, cream the softened butter, brown sugar, and granulated sugar until light and fluffy. This step helps create a softer cookie.¾ cup (170 g) unsalted butter, ¾ cup (150 g) packed light brown sugar, ¼ cup (50 g) granulated sugar
- Add the egg, extra yolk, and vanilla extract. Mix until smooth and fully combined for a richer, softer center.1 large egg, 1 egg yolk, 1½ tsps (7.5 ml) vanilla extract
- In a separate bowl, whisk together the flour, cornstarch, baking soda, baking powder, and salt.2 cups (240 g) all-purpose flour, 1 tsp (3 g) cornstarch, ¾ tsp (4 g) baking soda, ½ tsp (2 g) baking powder, ½ tsp (3 g) table salt
- Add the dry ingredients to the wet ingredients in thirds, mixing just until combined each time. Do not overmix or the cookies will turn dense instead of soft.
- Fold in the white chocolate chips and chopped macadamia nuts until evenly distributed.1 cup (170 g) white chocolate chips, 1 cup (135 g) roasted and salted macadamia nuts
- Scoop the dough using a #16 cookie scoop (2 ounces / 56 g each) and place on the prepared baking sheet, spacing the cookies well apart so they bake evenly.
- Bake for 11–13 minutes, until the edges are lightly golden and the centers look slightly underbaked. They will finish setting as they cool, which keeps the centers soft.
- Immediately after baking, be ready with an upside-down glass to use over the top of the cookie to gently shape them into a more uniform round if desired. This is key if you want perfectly round shaped cookies.
- Let the cookies cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely so they set without overbaking.
Notes
- Pull the cookies while the centers still look slightly underbaked for the best soft texture.
- Do not overmix once the flour is added, or the cookies can turn dense.
- If your oven runs hot, chill the baking pan with the cookie dough on it for 30–60 minutes to help control spread.
Nutrition
Serving: 85g | Calories: 310kcal | Carbohydrates: 34g | Protein: 4g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 55mg | Sodium: 140mg | Potassium: 90mg | Fiber: 1g | Sugar: 20g | Vitamin A: 350IU | Calcium: 40mg | Iron: 1mg