This easy Salted White Chocolate Macadamia Nut Cookies recipe makes the most delicious soft and chewy cookies, overflowing with lots of white chocolate and macadamia nuts, and sprinkled with a hint of sea salt.
- 1/2 cup butter, softened to room temperature
- 1/2 cup brown sugar, packed
- 1/3 cup granulated sugar
- 1 egg
- 2 teaspoons vanilla extract
- 1 3/4 cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup roughly-chopped macadamia nuts
- 1/2 cup white chocolate chips
- Flaky sea salt, such as Maldon
- Preheat oven to 350°F. In the bowl of a stand mixer, use the paddle attachment to cream together the softened butter and sugar on medium-high speed until light and fluffy, about 3 minutes. Add egg and vanilla, and mix until combined, about 1 minute.
- Add in the flour, cornstarch, baking soda and salt, and beat on medium-low speed until combined. Fold in (stir in) the chopped macadamia nuts and chocolate chips by hand until just combined.
- Use a large cookie scoop (equivalent to 3 tablespoons) or a spoon to shape the dough into balls, and place them on a parchment-covered baking sheet. Sprinkle each with a bit of the flaky sea salt. Chill in the refrigerator for at least 10-20 minutes, or until the dough is chilled completely through. (This will help prevent the cookies from spreading out too flat when they bake.)
- Bake for 10-12 minutes until the edges are just set. The centers may look slightly undercooked. Cool cookies on the baking sheet for about 5 minutes, then transfer to a wire rack to finish cooling. Serve immediately or store in a sealed container for up to 1 week. You can also freeze the cookies for up to 3-4 months.
If you would like the chocolate chips and macadamia nuts to be extra-visible on top of the cookies, feel free to poke a few extra chips and nuts onto the top of each dough ball before baking. Pro food styling tip! ;)
Cooking time does not include the chill time described in step 3, since that may vary according to different refrigerators.