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Ingredients
½ cup (8 Tbsp.) unsalted butter, room temperature
¾ cup (150 grams) granulated sugar
1 large egg
1 tsp vanilla extract
1 ¼ cups (150 grams) all-purpose flour
1 tsp cornstarch
½ tsp baking soda
½ tsp baking powder
¼ tsp salt
½ - 1 cup macadamia nuts, whole or chopped
8-12 oz. white chocolate chips*
*I love cookies absolutely loaded with chocolate chips, so I use a full 12-ounce bag. If you prefer more cookie, decrease the amount to 8 ounces.
Instructions
1. Preheat the oven to 350°F
2. In the bowl of a stand mixer or in a medium bowl using a hand mixer, beat together the butter and sugar. If in a stand mixer, allow to beat for 2-3 minutes while you move on to the next step.
3. In a separate bowl, whisk together the dry ingredients: flour, cornstarch, baking soda, baking powder, and salt. Set aside.
4. To the butter and sugar mixture, add the egg and vanilla and beat for 1-2 minutes or until well combined.
5. Scrape down the sides of the bowl to ensure all ingredients are fully incorporated.
6. Gradually add the dry ingredients to the wet ingredients and stir on low until almost mixed; stop when there are still a few streaks of flour remaining.
7. Using a spatula, fold in the chocolate chips and macadamia nuts. Stop mixing when there are no remaining streaks of flour; do not overmix!
8. Portion out cookies using a 2 Tbsp. cookie scoop and place onto a cookie sheet lined with parchment paper.
9. You can bake these cookies right away but they will spread quite a bit. They will still be amazing, but to have more structured and round cookies, pop the whole cookie sheet into the refrigerator for 30 minutes to an hour.
10. When you’re ready to bake, bake in preheated oven for 10-11 minutes. The cookies are done when they are no longer glossy in the middle and the edges are lightly golden brown.
11. Let the cookies cool on the pan for at least 10 minutes. They will fully cook on the inside and set up, leaving you with chewy middles and slightly crisp edges.
How to freeze cookie dough for an emergency cookie stash:
If you love these cookies and you want to keep some around for cookie emergencies, follow the recipe up to step 9.
Allow the cookie dough to firm up in the refrigerator for at least 4-6 hours or overnight.
Toss the cookie dough balls into a Ziploc gallon freezer bag. Push out as much air as you can without squishing the cookie balls, then seal completely. Place the bag into the freezer.
Pull out cookie dough balls whenever you need them. Bake following the instructions in the recipe, increasing by 1-2 minutes or as needed.
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