White Chocolate Macadamia Nut Cookies
Soft, chewy, and full of nuts and chocolate, these are AMAZING cookies that will go so quickly you may need to make a double batch!
Servings: 2 dozen
Ingredients
- 1/2 cup butter at room temperature not margerine
- 3/4 cup sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/4 cups All purpose flour make sure to measure properly
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp corn starch
- 1/2 tsp salt
- 8 oz white chocolate chips plus 2 tbsp more for topping
- 1 cup macadamia nuts, chopped plus 2 tbsp more for topping
- Flaky sea salt or flavored salt like bourbon I love to use OSMO Four Roses Bourbon Salt
Instructions
- Preheat an oven to 350℉
- In a medium bowl combine 1 1/4 cups all purpose flour (make sure to properly measure) 1 tsp corn starch, 1/2 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt. Mix and set aside.
- Using a hand mixer or standing mixer add 1/2 cup butter and 3/4 sugar add mix until creamy. Now add 1 tsp vanilla and 1 egg. Best until incorporated and creamy.
- Slowly pour the flour mixture into the bowl on low speed. Mix until just incorperated.
- Lastly add the the white chocolate chips and nuts. Fold into the batter.
- Chop the 2 tbsp of nuts and chocolate into tiny pieces.
- On a baking sheet lined with parchment paper, drop the cookie dough by tablespoonfuls, 2 inches apart. Press flat slighty and sprinkle on the nuts and chocolate. Give each cookie a little touch of salt and then pop them into the oven.
- Bake for 10-12 minutes.
- Cool slightly then move to a baking rack.
- Continue baking until all the batter is gone.
- Store they cookies in container with a lid.
- ENJOY!
