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white chocolate macadamia nut cookies on plate
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White Chocolate Macadamia Nut Cookies

This cookies for this recipe are soft, chewy and buttery. The flaky salt and macadamia nuts contrast with the white chocolate for the perfect sweet/salty combination. 
Course Dessert
Cuisine American
Keyword cookies, macadamia nuts
Cook Time 12 minutes

Equipment

  • 1 Baking sheet
  • 1 stand mixer optional
  • 1 oven preheat to 350°

Ingredients

  • 1 cup unsalted butter straight from the fridge is fine
  • 1 cup brown sugar
  • 2 eggs
  • 1 cup sugar
  • 2 teaspoons pure vanilla extract
  • cups all purpose flour
  • 2 teaspoons corn starch
  • 1 teaspoon baking soda
  • 1 cup white chocolate chips plus a few saved to the side for topping
  • 1 cup salted macadamia nuts you can substitute unsalted or raw if that's your preference
  • flaky salt to taste

Instructions

  • Cream butter and sugar in a stand mixer or bowl.
  • Add in eggs and vanilla extract until mixed completely.
  • In a separate mixing bowl, combine flour, corn starch and baking soda. Stir them together.
  • Add this mixture to the butter/sugar slowly in about 3-4 parts. Let it combine fully each time before adding more.
  • Stir in the white chocolate chips and macadamia nuts.
  • Chill the dough in the refrigerator for 30 minutes.
  • Preheat your oven to 350 degrees.
  • Roll your dough into 1-inch balls on a parchment lined baking sheet. You can use a cookie scoop if you want.
  • Press a few extra white chocolate chips onto each cookie. Sprinkle a little bit of flaky salt onto each cookie. I use Maldron salt and crush it slightly with my fingers as I don't prefer the giant chunks.
  • Bake for 12 minutes, or until slight golden edges appear. If you remove at this point, your cookies will still be soft on the inside.
  • Cool on the baking sheet for one minute or so before transferring to a cooling rack.