Hello adventures and welcome back to another baking post. Since I’m sharing my favorite cookie recipes I decided to share my absolute favorite cookie ever white chocolate macadamia nut. Does anyone remember the assorted cookie trays that you can get at pretty much any store? Every time I would see these at any event or family visit I would always go for the white chocolate macadamia nut ones. So that was my inspiration for making these cookies, now onto the recipe.
- 2 cups Cold Unsalted Butter
- 1 cup Brown Sugar
- 1/2 cup Sugar
- 2 Eggs
- 1 teaspoon Vanilla
- 3 cups All-Purpose Flour ( or 1 1/2 cake flour, and 1 1/2 all-purpose if you prefer )
- 1 teaspoon Cornstarch
- 3/4 teaspoon Baking Soda
- 3/4 teaspoon Salt
- 1 cup White chocolate chips
- 1 cup chopped Macadamia nuts
Preheat oven to 410 degrees.
In a large mixing bowl, cream together cold cubed butter, brown sugar, and sugar for 4 minutes or until creamy. (I use a mixer)
Add eggs, one at a time, mixing well after each one. Then add the vanilla, mixing until just combined.
Stir in flour cornstarch, baking soda, and salt. Mix until just combined to avoid over-mixing. Stir in white chocolate chips and macadamia nuts.
I use a large ice cream scoop to measure even dough balls on light colored tray lined with parchment paper. These will be large cookies. So I recommend only putting 4 cookie dough balls per pan, so they have enough room to spread out and puff up.
Bake for 9-12 minutes or until golden brown on top. Let them rest for at least 10 minutes to set.
Comment down below if you like milk with your cookies. Until the next adventure,