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Super-Chunk White Chocolate Macadamia Nut Cookies Recipe

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This recipe for Super-Chunk White Chocolate Macadamia Nut Cookies is from The Bear Necessitates , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups + 2 Tablespoons all-purpose flour
1 teaspoon cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup (1.5 sticks) unsalted butter, melted + slightly cooled
3/4 cup packed light or dark brown sugar
3/4 cup granulated sugar
1 large egg + 1 egg yolk, at room temperature
1 and 1/2 teaspoons pure vanilla extract
1 heaping cup white chocolate chips
1 cup roughly chopped macadamia nuts
Directions:
Directions:
Whisk the flour, cornstarch, baking soda, and salt together in a large bowl. Set aside.

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 with a rubber spatula until completely combined. Fold in the white chocolate chips and macadamia nuts.

Cover and chill the dough in the refrigerator for at least 2 hours and up to 4 days. If chilling for longer than 2 hours, allow to sit at room temperature for at least 20-30 minutes before rolling and baking because the dough will be quite hard.

Preheat oven to 350°F. Line baking sheets with parchment paper or silicone baking mats. Set aside.

Roll cookie dough into balls, about 1-1.5 Tablespoons of dough per cookie, and arrange 3 inches apart on the baking sheets. Bake for 12-13 minutes or until lightly browned on the sides. The centers will look soft.

Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

 

 

 

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