White Chocolate Chip Macadamia Cookies
- Prep Time: 15
- Cook Time: 10
- Total Time: 25 minutes
- Yield: 24 cookies 1x
- Category: cookies
- Method: baked
- Cuisine: American
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 eggs
- 3 cups bread flour
- 1 Tablespoon cornstarch
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda.
- 1 1/2 cups white chocolate chips
- 1 cup chopped macadamia nuts
Instructions
- Preheat oven to 400°F. Prepare baking sheets by lining with parchment or silicone mats.
- In the bowl of a stand mixer, cream together the sugars and butter. Cream for three minutes. Add the eggs and cream another 2 minutes until creamy and fluffy.
- In a separate bowl, combine the flour, cornstarch, salt and baking soda.
- Add the flour to the wet ingredients. Mix until just combined.
- Toss in the white chocolate chips and chopped macadamia nuts. Mix only until blended.
- Scoop cookie dough into golf ball size dough balls. Place on prepared baking sheet.
- Bake for 8-10 minutes or until edges just start to brown. Allow to cool on the baking sheet for 5 minutes and then transfer to cooling rack to cool completely.
Notes
- I use bread flour with this recipe because it yields a much chewier cookie. Softened butter works best when using bread flour. You could substitute the bread flour for All Purpose flour, but you would need to use cold butter instead of softened butter.
- I always use either my blender or food processor to chop up the nuts. It makes the process so much easier and quicker!
- Freeze any extra dough you have by wrapping in parchment or wax paper. When baking just allow it to sit out long enough to come to nearly room temperature and bake as directed.
Find it online: https://thatbreadlady.com/asdf12398765lkjasdflkuoiahsdflkj/