These white chocolate macadamia nut cookies are soft and chewy in the center with golden, slightly crisp edges. Creamy white chocolate and buttery macadamia nuts add sweetness and crunch in every bite. They bake in just 10 minutes and are a bakery-style classic you can easily make at home.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 2 minutes
- Yield: undefined
- Category: undefined
- Method: Baking
- Cuisine: American
Ingredients
- 1/2 cup (115 g) unsalted butter, softened
- 1/2 cup (100 g) packed light brown sugar
- 1/4 cup (50 g) granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 3/4 cups (220 g) all-purpose flour
- 1 teaspoon cornstarch
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 3/4 cup (130 g) white chocolate chips or chopped white chocolate
- 3/4 cup (100 g) roasted macadamia nuts, roughly chopped
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a large bowl, beat the softened butter with the brown sugar and granulated sugar for 2 minutes, until light and creamy.
- Beat in the egg and vanilla extract until fully combined.
- In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt.
- Add the dry ingredients to the butter mixture and mix on low speed until just combined. Do not overmix.
- Fold in the white chocolate chips and chopped macadamia nuts.
- Cover the dough and chill for 30 minutes. This helps the cookies keep their shape and develop more flavor.
- Scoop the dough into balls, about 1 1/2 tablespoons each, and place them 2 inches apart on the prepared baking sheets.
- Bake for 10 to 12 minutes, until the edges are lightly golden and the centers still look soft.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Use roasted, unsalted macadamia nuts for the best flavor. If using salted nuts, reduce the salt in the dough to 1/4 teaspoon.
- Do not overbake. The cookies will look slightly underdone in the center but will set as they cool.
- Chilling the dough prevents spreading and gives thicker, chewier cookies.
- Press a few extra white chocolate chips and macadamia pieces on top of the dough balls before baking for a bakery-style look.
- Store in an airtight container at room temperature for up to 5 days.
- The unbaked dough balls can be frozen for up to 3 months. Bake from frozen, adding 1 to 2 minutes.
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 14 g
- Sodium: 100 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 25 mg
