Description
These Macadamia Nut White Chocolate Cookies blend crunchy nuts and sweet white chocolate for a treat that’s irresistible. Easy to prepare, these cookies are perfect for any occasion, providing a delightful home-baked flavor everyone will love.
Ingredients
Scale
- 16 tablespoons (1 cup) unsalted butter, cold
- 1 cup light brown sugar, lightly packed
- 2/3 cup granulated sugar
- 2 large eggs
- 1-1/2 teaspoons vanilla extract
- 1/4 teaspoon coconut extract, optional
- 2 teaspoons cornstarch
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 cups all-purpose flour
- 3/4 cup dry roasted and lightly salted macadamia nuts, coarsely chopped
- 1-1/4 cups white chocolate chips
Instructions
- Cut butter into small cubes. Combine butter, brown sugar, and granulated sugar in a large bowl or stand mixer. Beat until smooth and creamy.
- Incorporate eggs, vanilla extract, and coconut extract (if using). Mix until fully combined.
- Add cornstarch, baking powder, baking soda, and salt. Mix briefly. Gradually add flour, mixing until just combined.
- Fold in white chocolate chips and chopped macadamia nuts until evenly distributed.
- Preheat the oven to 350°F and line a sheet pan with a silicone baking mat.
- Scoop dough into 40-gram balls (about 2 packed tablespoons), placing 6 per tray, spaced at least 2 inches apart.
- Freeze the dough balls on the tray for 10 minutes.
- Bake directly from the freezer for 9 to 12 minutes, until the tops are dry but slightly underbaked.
- Remove from the oven and optionally press extra white chocolate chips on top. Allow to cool on the tray for 5 minutes before transferring to a cooling rack.
Notes
Ensure butter is cold for the best texture.
Adjust baking time for preferred cookie softness.
Store in an airtight container for maximum freshness.
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 14g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg