White Chocolate Macadamia Nut Cookie Recipe
My white chocolate macadamia nut cookies are just as easy to make as classic chocolate chip cookies. But these bakery-style soft and lightly chewy cookies are loaded with sweet white chocolate chips and crunchy macadamia nuts for a more special and indulgent treat!
Servings: 36 cookies
Calories: 196kcal
Ingredients
- 2 ½ cups all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ¾ cup light brown sugar packed
- ¾ cup granulated sugar
- 1 cup unsalted butter softened
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 ½ cups white chocolate chips
- 1 ½ cups macadamia nuts roughly chopped
Instructions
- Preheat the oven to 350°F. Line several baking sheets with parchment paper and set aside.
- Set out a mixing bowl and an electric mixer. In the stand mixer, combine the softened butter with the white sugar and brown sugar. Cream on high for 3-5 minutes, until the butter is light and fluffy.
- In a separate mixing bowl, combine the flour, cornstarch, baking powder, baking soda, salt, and ground cinnamon. Mix well, making sure there are no clumps.
- Once the butter and sugar mixture is very fluffy, scrape the bowl with a rubber spatula. Then turn the mixer on low and beat in the eggs and vanilla extract. Slowly add in the flour mixture until the cookie dough is smooth. Scrape the bowl with a rubber spatula again. Then turn on low and mix in the white chocolate chips and macadamia nuts. As soon as the chips and nuts are evenly dispersed, turn off the mixer as to not over-mix the dough.
- Use a 1 ½ tablespoon cookie scoop to portion out the cookies into balls. Loosely roll the dough balls and set them on the baking sheets, 2 inches apart. Bake for 11-13 minutes until just barely golden around the edges. Allow the cookies to cool completely on the baking sheets before moving.
Video
Notes
These cookies come out soft, chewy, and somewhat thin. For thicker cookies, chill the cookie dough for 30 minutes before scooping and rolling. Then bake for 13 to 14 minutes.
Store homemade cookies in an airtight container and keep them on the counter for up to 1 week.
Nutrition
Serving: 1pc | Calories: 196kcal | Carbohydrates: 21g | Protein: 2g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 76mg | Potassium: 74mg | Fiber: 1g | Sugar: 13g | Vitamin A: 173IU | Vitamin C: 0.1mg | Calcium: 33mg | Iron: 1mg