White Chocolate Macadamia Nut Cookies – fluffy, chewy and soft inside, while crispy at the edges.
I wanted to create my own cookies with macadamia nuts and white chocolate chips. I was thinking to use “I Want to Marry You Cookies” for my base recipe, but decided to go for my old “Best Ever Chocolate Chip Cookies” instead. I figured, since they are the “best ever”, I cannot go wrong with them, right?
This time I didn’t make brown butter, as I wanted more delicate flavor and lighter color of the cookies, so I used just plain room temperature butter. The other ingredients are the same, with the exception of chocolate chips. I omitted dark chocolate chips and used white ones. White chocolate chunks would work well, too. I also added 3/4 cup chopped macadamia nuts to the mixture. Vanilla extract gives also very important flavor to White Chocolate Macadamia Nut Cookies.
Since the procedure is almost the same as Best Ever Chocolate Chip Cookies, I included the video below for you to see:
White Chocolate Macadamia Nut Cookies - fluffy, chewy and soft inside, while crispy at the edges.
- 2 1/4 cup all-purpose flour
- 1 1/2 Tbsp cornstarch
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 3/4 cup (about 170 g) unsalted butter, room temperature
- 1 tsp honey or molasses
- 1/4 cup granulated white sugar
- 1/2 cup (about 100 g) packed moist brown sugar
- 1/2 tsp salt
- 2 tsp vanilla extract
- 1 egg + 1 large egg yolk
- 3/4 cup (about 100 g) white chocolate chips or chunks
- 3/4 cup (about 100 g) macadamia nuts, chopped
Preheat oven to 175 C (350 F). Line 2 baking sheets with parchment paper (baking paper). There is no need to grease the paper or cookies will spread.
In a bowl, combine all-purpose flour, constarch, baking powder and baking soda. Set aside.
In another bowl, add butter, honey, white sugar, brown sugar, salt and vanilla. Whisk (by hand or mixer) until incorporated. Add the whole egg and the egg yolk and continue whisking until smooth. For cracked cookie surface, let the mixture stand for 10 minutes at this point.
Stir in flour mixture, with wooden spoon or rubber spatula, until just combined. Do not overmix. Stir in white chocolate chips and macadamia nuts.
Take about 1 tablespoon of dough at a time and roll into balls. Place them 2 inches apart on lined baking sheets. Optionally, you can chill cookies at this point to prevent them from spreading too much.
Bake 1 sheet at a time on the middle rack for about 10 to 12 minutes, until cookies are slightly brown and puffy. Halfway through baking rotate baking sheet. Cool the cookies on the sheets.