How To Make Macadamia Nut Cookies
Bite into some chewy and buttery macadamia nut cookies enriched with a perfect combo of salty dry-roasted nuts and sweet white chocolate.
Serves:
Ingredients
- 2cupsall purpose flour,spoon & leveled
- 1tspcornstarch
- 1tspbaking soda
- ½tspsalt
- ¾cupunsalted butter,melted plus slightly cooled
- ¾cupbrown sugar,light or dark, packed
- ¾cupgranulated sugar
- 1large egg,plus 1 egg yolk, at room temperature
- 1½tsppure vanilla extract
- 1cupwhite chocolate chips
- 1cupmacadamia nuts,roughly chopped
Instructions
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Whisk the flour, cornstarch, baking soda, and salt together in a large bowl. Set aside.
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Whisk the melted butter, brown sugar, granulated sugar, egg, egg yolk, and vanilla extract together until combined.
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Pour into dry ingredients and mix everything together with a rubber spatula until completely combined. Fold in the white chocolate chips and macadamia nuts.
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Cover and chill the dough in the refrigerator for at least 2 hours and up to 4 days.
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If chilling for longer than 2 hours, allow to sit at room temperature for at least 20 to 30 minutes before rolling and baking.
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Preheat oven to 350 degrees F. Line baking sheets with parchment paper or silicone baking mats. Set aside.
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Roll cookie dough into balls, about 1 to 1½ Tablespoons of dough per cookie, and arrange 3 inches apart on the baking sheets. Bake for 12 to 13 minutes or until lightly browned on the sides.
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Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
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Cookies stay fresh covered at room temperature for up to 1 week.
Nutrition
- Calories: 170.09kcal
- Fat: 10.05g
- Saturated Fat: 4.62g
- Trans Fat: 0.19g
- Monounsaturated Fat: 4.41g
- Polyunsaturated Fat: 0.36g
- Carbohydrates: 19.01g
- Fiber: 0.62g
- Sugar: 12.11g
- Protein: 1.81g
- Cholesterol: 19.59mg
- Sodium: 81.13mg
- Calcium: 21.72mg
- Potassium: 50.46mg
- Iron: 0.62mg
- Vitamin A: 41.99µg
- Vitamin C: 0.08mg
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