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White Chocolate Chip Macadamia Nut Cookies

Print Recipe
Thick gooey cookies with white chocolate chips and toasted macadamia nut cookies.
Servings 8 large cookies

Ingredients

  • 1 cup unsalted butter cold and sliced
  • 1 cup light brown sugar packed
  • 1/4 cup granulated sugar
  • 2 whole eggs cold
  • 1 teaspoon pure vanilla
  • 3 1/2 cup all purpose flour *use half cake flour and half all purpose flour if desired
  • 1 teaspoon cornstarch
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup chopped macadamia nuts
  • 1 cup white chocolate chips

Instructions

  • Preheat oven(s) to 410 degrees. (Yes, that's right!)
  • Prep two large aluminum cookie sheets with parchment paper and set aside.
  • In a stand mixer fitted with a paddle attachment, whip up the butter for 1 minute until it's light and fluffy, then add in the sugars and cream together for 3 minutes on high speed.
  • Scrape down the sides an add in the vanilla (if using), and eggs one at a time; whip up well between each addition.
  • Add in the flour (or half cake flour & half all purpose flour if using), cornstarch, baking soda, and salt and slowly mix together either by hand or on the very lowest speed. Do not overmix!
  • Reserve 1/8 cup of chocolate chips and macadamia nuts, then stir in the rest gently into the dough. Split dough in eight balls and place 4 cookie dough balls on each cookie sheet. Hand press on the reserved chips and macadamia nuts. Press them in so the surface is below the surface area of the cookie dough.
  • Bake for 9-10 minutes. They should be slightly golden on the outside, and thick, tall, and gooey in the center. Let cool on the pan for 1 minute (they continue baking inside on the pan), then transfer to a cooling rack for 10 minutes to finish setting up.

Notes

If your cookies are flat, check your baking soda freshness. It should be purchased within the past couple months for max freshness. It could also be that your butter wasn’t cold enough when you started out. 
 
If your cookies didn't flatten out slightly, then most likely the flour was measured incorrectly. 
 
Store in an airtight container with a slice of bread for max softness longevity.