Small Batch White Chocolate Macadamia Nut Cookies

Small Batch White Chocolate Macadamia Nut Cookies

These small batch white chocolate macadamia nut cookies are my #1 dream cookie. Like, I could eat them every single day. They have creamy white chocolate chips, toasty macadamia nuts, and brown sugar for a hint of caramel flavor. And this recipe makes just 6 perfectly-thick and chewy cookies. They're the best!

Author: Midnight Bake Club

Meal Type: Peanuts Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 25 minutes

Cook Time: 10 minutes

Total Time: 35 minutes

Servings: 6 Cookies

Calories: 191 kcal per serving

Ingredients

  • 60 grams - unsalted butter
  • 52 grams - brown sugar
  • 25 grams - granulated sugar
  • 1 - egg yolk
  • 1 tsp - pure vanilla extract
  • 60 grams - all purpose flour
  • 10 grams - cornstarch
  • ¼ tsp - baking soda
  • ¼ tsp - Kosher salt
  • 50 grams - white chocolate chips
  • 35 grams - macadamia nuts

Instructions

  1. Preheat the oven to 350°F (177°C). Line a sheet pan with parchment paper and set it aside for later.
  2. Combine the cooled, melted butter, brown sugar, and granulated sugar in a medium mixing bowl. Whisk until the mixture is light and thick, about 1-2 minutes. Then, whisk in the egg yolk and vanilla extract until smooth.
  3. Add the flour, cornstarch, baking soda, and salt. Using a rubber spatula, fold the dry ingredients into the wet ingredients until the dough is about 90% combined. Then, add the white chocolate chips and macadamia nuts and continue folding the dough just until everything is well-mixed and there are no more streaks of flour. Don't over-mix the dough!
  4. Using a #20 cookie scoop (~3 tablespoons), divide the dough into 6 balls. Line the cookie dough balls on the prepared sheet pan about 3 inches apart. Freeze the cookie dough balls for about 15 minutes, or refrigerate for at least 30 minutes, until the dough is well-chilled.
  5. Bake the cookies for 9-11 minutes, flipping the pan halfway through, until the edges are set and the centers are still a bit under-done. Let the cookies cool for 5 minutes on the sheet pan and then transfer them to a wire rack to cool completely. Enjoy!

Nutrition

Energy: 191 kcal | Total Fat: 16 g | Saturated: 3 g | Trans: 0 g | Unsaturated: 1 g | Cholesterol: 56 mg | Total Carbs: 28 g | Fiber: 1 g | Sugars: 18 g | Proteins: 2 g | Sodium: 166 mg | Polyunsaturated: 0 g | Monounsaturated: 5 g

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