The BEST Chewy White Chocolate Macadamia Nut Cookies
Print recipe
| Serves | 48 |
| Prep time | 15 minutes |
| Cook time | 10 minutes |
| Total time | 25 minutes |
The BEST Chewy White Chocolate Macadamia Nut Cookies are so easy to make and will surely become a favorite! They freeze well and make great gifts, too!
Ingredients
- 1 cup unsalted butter (softened)
- 1 cup brown sugar
- 2/3 cups granulated sugar
- 2 teaspoons vanilla extract
- 2 eggs
- 1/2 teaspoon salt
- 1 tablespoon corn starch
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 2 1/2 cups all purpose flour
- 1 1/2 cup white chocolate chips
- 1 1/2 cup macadamia nuts (I roughly chopped some and left some whole)
Directions
| Step 1 | |
| Preheat oven to 325 In a large mixing bowl cream together the butter and sugars very well. Add vanilla, eggs, and salt, and mix well. Add corn starch, baking soda, baking powder, and flour, and mix until combined. Stir in chips and nuts. | |
| Step 2 | |
| Drop by 2TBS onto an un greased baking sheet (I use a silicone baking mat) 2" apart. Bake for 10-11 minutes or until golden on the edges. Allow to cool a few minutes on the baking sheet before transferring to a cooling rack. Store in an air tight container. These freeze beautifully, too!! | |
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Stefanie says
I’ve made these cookies three time now. The first time, I think I forgot to add 1/2 tsp of baking soda, so they came our flat. The second time they were perfect, and then they were a bit flat again the last time, but I know the last time all of my measurements were right. Any ideas as to why they made have turned out thin?
This is a delicious recipe!!!
Stephanie Brubaker says
Your dough may have needed longer fridge time. Or if the dough was especially sticky, you may have needed a bit extra flour. When there is more moisture in the air, or if the dough gets warm, extra flour will keep them from getting flat 🙂
Diana says
Do you use melted butter or softened?
Stephanie Brubaker says
Softened. Enjoy, Diana!