When I really want to treat myself, I’ll make these cookies! Macadamia nuts are more expensive than walnuts and peanuts, other nuts I like to bake with. But they are absolutely worth it. As is this recipe.
Here’s what you’ll need:
- ¾ cup butter, softened
- ¾ cup brown sugar
- ¼ cup white sugar
- 1 egg
- 1 Tbsp vanilla extract
- 2 tsp cornstarch
- 1 tsp baking soda
- Pinch salt
- 2 cups all-purpose flour
- 1 cup chopped macadamia nuts (I always use Diamond of California!)
- ⅔ cup white chocolate chips
- Preheat the oven to 350 degrees.
- In the bowl of a stand mixer, cream together the butter, brown sugar and white sugar with the paddle attachment for about 2 minutes, or until blended.
- Add in the egg and vanilla and beat to combine.
- Add in the flour, cornstarch, baking soda and salt until a soft dough forms, then stir in the macadamia nuts and white chocolate chips.
- Chill the dough for AT LEAST 1 hour until firm.
- Line two baking sheets with silicone liners or parchment paper that’s been misted with cooking spray.
- Drop heaping, rounded Tablespoonfuls of dough onto each cookie sheet, leaving about 2″ apart.
- Bake for approx. 8-10 minutes, rotating pans halfway through baking time to ensure even cooking. Cookies may appear underdone, but they’ll continue to cook as they set up.
- Allow the cookies to cool completely on the baking sheets before serving. You may top each cookie with additional white chocolate chips for a pretty appearance after removing from the oven, if you’d like.