Super-Chunk White Chocolate Macadamia Nut Cookies Recipe
These Super-Chunk White Chocolate Macadamia Nut Cookies are soft and chewy with a perfect balance of sweet white chocolate and buttery macadamia nuts. Chilling the dough enhances the flavor and texture, resulting in deliciously tender cookies with slightly crunchy edges. Ideal for cookie lovers looking for a classic treat with a gourmet twist.
- Prep Time: 20 minutes
- Cook Time: 13 minutes
- Total Time: 2 hours 33 minutes
- Yield: 30 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Dry Ingredients
- 2 cups + 2 Tablespoons (265g) all-purpose flour (spooned & leveled)
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 3/4 cup (12 Tbsp; 170g) unsalted butter, melted + slightly cooled
- 3/4 cup (150g) packed light or dark brown sugar
- 3/4 cup (150g) granulated sugar
- 1 large egg + 1 egg yolk, at room temperature
- 1 and 1/2 teaspoons pure vanilla extract
Add-ins
- 1 heaping cup (210g) white chocolate chips
- 1 cup (120g) roughly chopped macadamia nuts
Instructions
- Mix Dry Ingredients: Whisk the flour, cornstarch, baking soda, and salt together in a large bowl. Set aside to prepare for incorporating wet ingredients.
- Combine Wet Ingredients: In a separate bowl, whisk together the melted and slightly cooled butter, brown sugar, granulated sugar, egg, egg yolk, and vanilla extract until thoroughly combined.
- Form Dough: Pour the wet mixture into the dry ingredients and mix everything thoroughly using a silicone spatula until fully incorporated. Fold in the white chocolate chips and roughly chopped macadamia nuts; a mixer may be used for this step if desired.
- Chill Dough: Cover the dough and refrigerate for at least 2 hours and up to 4 days. If the dough is chilled longer than 2 hours, allow it to rest at room temperature for 20-30 minutes before shaping, as it will be quite firm.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
- Shape Cookies: Roll the chilled dough into balls using about 1 to 1.5 tablespoons of dough per cookie, preferably with a medium cookie scoop. Arrange the dough balls 3 inches apart on the prepared baking sheets to allow space for spreading.
- Bake: Bake the cookies for 12-13 minutes or until the edges are lightly browned while the centers remain soft in appearance, indicating a perfect chewy texture.
- Cool: Remove cookies from the oven and let them cool on the baking sheet for 5 minutes to set before transferring them to a wire rack to cool completely.
- Store: Store cookies covered at room temperature for up to 1 week to maintain freshness and texture.
Notes
- Ensure the butter is melted and slightly cooled before mixing to avoid cooking the eggs.
- Chilling the dough is essential for flavor development and better texture.
- If the dough is too hard after chilling, let it warm slightly before scooping.
- Use parchment paper or silicone mats to prevent cookies from sticking and to promote even baking.
- Adjust baking time slightly if you prefer softer or crispier cookies.
- This recipe yields about 30 medium-sized cookies.