White Chocolate Macadamia Nut Cookies
User Reviews
5
White Chocolate Macadamia Nut Cookies
Description
This cookie recipe starts by creaming room temperature butter with granulated sugar for a creamy base. An egg and vanilla extract add moisture and flavor. Dry ingredients including all-purpose flour, kosher salt, baking powder, baking soda, and corn starch produce a tender crumb with structure. Chopped macadamia nuts provide a buttery crunch, complemented by sweet white chocolate chips folded in before chilling the dough.
Chilling the dough for an hour firms it for easier shaping and helps control spreading during baking. Scooped dough balls are spaced on parchment-lined sheets, topped with extra white chocolate chips and nuts, and optionally sprinkled with flaked salt to enhance flavor contrast. Baking at 350°F for 10 to 12 minutes yields cookies with lightly browned edges and a soft, chewy interior.
These cookies can be cooled on the baking sheet before transfer to a rack, preserving their texture. Proper flour measurement contributes to the right texture, preventing dry or dense cookies. The dough can be frozen for up to three months, making this recipe convenient for make-ahead batches.
Ingredients
- 8 oz white chocolate
- 1/2 cup butter room temperature, unsalted
- 3/4 cup granulated sugar
- 1 egg
- 1 tsp. vanilla extract
- 1 1/4 cups all-purpose flour 150g
- ½ tsp. baking powder
- ½ tsp. baking soda
- 1 tsp corn starch
- ¼ tsp. kosher salt
- 1 cup macadamia nuts chopped
Instructions
Make the Cookies:
- Using a stand or hand mixer, beat butter and sugar in a bowl until creamy, about 2 minutes. Beat in egg and vanilla until combined.
- In a separate bowl, stir together flour, salt, baking powder, baking soda, and corn starch. Gradually add flour mixture to butter mixture, beating on low speed until just combined.
- Fold in macadamia nuts until just combined (do not overbeat).
- Gently fold in 1 cup white chocolate chips. then cover and refrigerate dough for 1 hour.
- Scoop heaping tablespoon sized balls of dough then place on a parchment-lined rimmed baking sheet, spacing about 2 inches apart. Press in some more white chocolate chips and macadamia nuts and sprinkle with some flaked salt if desired.
- Bake at 350° until lightly browned, 10 to 12 minutes.
- Let cool on pan 10 minutes; transfer cookies to a wire rack, and let cool completely.
Notes
- Measure flour accurately using a kitchen scale or spoon and level to prevent dense cookies.
- Use a rolling pin to flatten extra white chocolate on cookies after baking, or spread with a spatula as preferred.
- Frozen dough balls can be stored in a freezer-safe bag for up to 3 months for baking later.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Cookies
Amount Per Serving
Calories 171 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 171kcal | 9% |
| Carbohydrates | 17g | 6% |
| Protein | 2g | 4% |
| Fat | 11g | 17% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 19mg | 6% |
| Sodium | 60mg | 3% |
| Potassium | 66mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
| Vitamin A | 131IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 31mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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