Chewy White Chocolate Macadamia Nut Cookies Recipe
Our White Chocolate Macadamia Nut Cookies Recipe combines bakery-style qualities with home-baker ease! These cookies are chewy in the middle, golden on the outside, and full of just enough sweet and salty mix-ins. Lightly browned butter adds a toasty flavor that is truly irresistible, and a bit of cornstarch creates those extra crispy edges every cookie deserves.
Servings: 22 -24 large cookies
Calories: 227kcal
Equipment
Ingredients
- 1 cup (2 sticks) salted butter divided
- ½ cup light brown sugar
- ½ cup granulated sugar
- 1 egg + 1 yolk
- 2 teaspoon vanilla
- 1 teaspoon lemon juice
- ¼ teaspoon salt
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- 2 teaspoon cornstarch
- 2 cups flour
- 1 cup white chocolate chips *See notes
- 1 cup macadamia nuts chopped
Instructions
- Preheat the oven to 350. Line 2 cookie sheets with parchment paper.
- In a small saucepan, melt 1 stick of butter over medium heat and cook, stirring often, until it is a very light golden brown. We just want a hint of brown butter flavor in this recipe. Remove from the heat. Add the remaining cold butter and stir until it is melted. Pour the butter into a large mixing bowl and allow to cool for 5 minutes.1 cup (2 sticks) salted butter
- After 5 minutes, add both sugars to the bowl and whisk until combined.½ cup light brown sugar, ½ cup granulated sugar
- Add the egg, egg yolk, vanilla, and lemon juice. Whisk vigorously for 1 minute.1 egg + 1 yolk, 2 teaspoon vanilla, 1 teaspoon lemon juice
- Add the salt, baking powder, baking soda, and cornstarch and mix until combined.¼ teaspoon salt, ¾ teaspoon baking powder, ½ teaspoon baking soda, 2 teaspoon cornstarch
- Add the flour and stir with a rubber spatula. When just a few white streaks remain, and the white chocolate chips and nuts. Mix until just combined, being careful not to overmix.2 cups flour, 1 cup white chocolate chips, 1 cup macadamia nuts
- Scoop the cookies into 50 gram scoops (**See notes). Bake for 12-14 minutes, until golden brown on the edges and the middle is still slightly underset.
Notes
Notes
*Ghirardelli white chocolate is my favorite! The higher quality you choose, the better the final flavor.
**I like to use a scale to measure 50 gram scoops. However, you can also use a standard cookie scoop to make smaller cookies. For this size, reduce the cooking time to 10-11 minutes.
Tips and Tricks
- Make sure to use fresh baking powder and baking soda to ensure the texture turns out right.
- For extra tender cookies, scoop the flour lightly and don't overmix the dough.
- Add a couple extra chocolate chips or nuts on top of each cookie right before baking to make them extra pretty!
- To make them perfectly round, place a large cup or cookie cutter over the top of the baked cookie and swirl it gently. This should be done while they are still warm, but after they have cooled about 5 minutes on the cookie sheet.
Nutrition
Serving: 1cookie | Calories: 227kcal | Carbohydrates: 22g | Protein: 2g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 30mg | Sodium: 135mg | Potassium: 65mg | Fiber: 1g | Sugar: 13g | Vitamin A: 259IU | Vitamin C: 0.2mg | Calcium: 36mg | Iron: 1mg
