Chewy White Chocolate Macadamia Nut Cookie Recipe: Melt-in-Your-Mouth Goodness by Ann Marie Patitucci

Cookies Desserts
a month ago
Chewy White Chocolate Macadamia Nut Cookie Recipe: Melt-in-Your-Mouth Goodness

Confession: I’m a chocolate person. I will almost always choose chocolate over whatever the other option is. That said, I’m pretty good at trying other things and I know a good recipe when I see (or taste!) it. This macadamia nut cookie recipe is a great example. These cookies are sweet, packed with white chocolate and macadamia nuts and have a soft, chewy center and buttery flavor.

What else makes this easy cookie recipe a great one? It’s easy to halve, it freezes well and if you must have a chocolate fix, you may substitute chocolate chips for the white chocolate chips.

Cuisine: American
Prep Time: 15 minutes plus 2 hours to chill 
Cook Time: 12 minutes
Total Time: 2 1/2 hours
Servings: Makes about 30 cookies

Ingredients

Here's how to make it: 

  1. In a large bowl, whisk the flour, cornstarch, baking soda and salt together. Set aside.
  2. In a different bowl, whisk the melted butter, brown sugar, granulated sugar, egg, egg yolk and vanilla extract together until combined. Pour into dry ingredients and mix everything together until completely incorporated. Fold in the macadamia nuts and white chocolate chips (you can use an electric mixer for this step, if preferred).
  3. Cover and chill the dough in the refrigerator for at least 2 hours and up to 4 days. Chilling the cookie dough is imperative. If chilling for longer than 2 hours, allow to sit at room temperature for at least 20 to 30 minutes before rolling.
  4. Preheat oven to 350 degrees F. Line baking sheets with parchment paper and set aside.
  5. Roll cookie dough into balls about 1 to 1 1/2 tablespoons in size. Arrange balls about 3 inches apart on the baking sheets. Bake for 12 to 13 minutes or until lightly browned on the sides. The centers will look soft.
  6. Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes. Then transfer to a wire rack to cool completely.

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Elisa A. Schmitz 30Seconds
I'm with ya on chocolate, Ann Marie G.H. Patitucci , but this recipe looks absolutely scrumptious. I'm in!
bepositive
I love white chocolate.

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