Description
These White Chocolate Macadamia Nut Cookies are thick, buttery, and perfectly chewy, packed with creamy white chocolate chips and crunchy macadamia nuts. Made with melted butter, brown sugar, and a touch of cornstarch, they bake into beautifully golden-edged cookies with soft, tender centers. With rich, nutty flavor and sweet white chocolate in every bite, these homemade cookies are perfect for holiday baking, cookie exchanges, or an irresistible everyday treat.
Ingrédients
Scale
- For the Cookie Dough Base:
- 2 cups + 2 tbsp (265 g) all-purpose flour
- 1 tsp cornstarch
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 cup (170 g) unsalted butter, melted and cooled slightly
- 3/4 cup (150 g) packed brown sugar
- 3/4 cup (150 g) granulated sugar
- 1 large egg + 1 egg yolk, room temperature
- 1 1/2 tsp pure vanilla extract
- For the Mix-ins:
- 210 g (~1 1/4 cups) white chocolate chips or chopped chunks
- 1 cup (120 g) raw or lightly salted macadamia nuts, coarsely chopped
Instructions
- Whisk Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt to ensure uniform leavening and tenderness. Set aside.
- Combine Wet Ingredients and Sugars: In a large bowl, whisk together the melted and slightly cooled butter, packed brown sugar, and granulated sugar. Add the egg, egg yolk, and pure vanilla extract, whisking vigorously for 1 minute until completely emulsified, smooth, and glossy.
- Incorporate Dry Flour Mixture: Pour the dry flour mixture into the wet butter-sugar base. Mix gently with a rubber spatula just until a cohesive dough forms without dry flour streaks.
- Fold in Macadamias and White Chocolate: Fold in the 210 g of white chocolate chips or chunks and 120 g of coarsely chopped macadamia nuts until evenly distributed throughout the dough.
- Cover and Chill for 2 Hours: Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours, or up to 48 hours, until the dough is thoroughly chilled and firm. This allows the melted butter to solidify and helps prevent excessive spreading.
- Preheat Oven and Portion Dough: Preheat your oven to 350°F (177°C) and line two large baking sheets with parchment paper. Scoop 1 1/2-tablespoon portions (~35 g each) of chilled dough and place them 3 inches apart on the prepared baking sheets.
- Bake Until Edges Turn Lightly Golden: Bake for 12–13 minutes, or until the outer edges are lightly golden brown while the centers remain pale, soft, and slightly underbaked.
- Cool and Set: Allow the cookies to rest on the warm baking sheets for 5 minutes before transferring them to a wire cooling rack to cool completely.
Notes
- Do Not Overbake: Pull the cookies out when the edges turn light golden, even if the centers still look pale and soft. The cookies will continue to cook and set on the warm sheet during the 5-minute pan rest.
- Roughly Chop Macadamias: Avoid using finely ground nuts. Coarsely chopping whole macadamia nuts keeps large, buttery, crunchy pieces visible in every bite.
- Cool the Melted Butter Slightly: Make sure your melted butter isn’t scalding hot when mixed with the sugars and eggs. Hot butter can cook the eggs and melt the white chocolate chips prematurely.
- Temps de préparation: 20 minutes
- Temps de cuisson: 13 minutes
- Catégorie: Dessert
- Méthode: Baking
- Cuisine: American
Nutrition
- Portion: 1 cookie
- Calories: 185
- Sucre: 13g
- Sodium: 90mg
- Graisse: 11g
- Graisse saturée: 6g
- Graisses insaturées: 4g
- Gras trans: 0g
- Glucides: 21g
- Fibres: 1g
- Protéine: 2g
- Cholestérol: 25mg