White Chocolate Macadamia Nut Cookies

Scrumptious Bakery Style White Chocolate Macadamia Nut Cookies

These cookies are super hard to resist. I used the large ice cream scoop for bigger than normal size cookies. I almost always chill my dough before baking and these cookies are no exception. It’s actually super important to chill the batter for these cookies and they’ll bake up perfectly.

If you don’t have cake flour, it’s so easy to make it. For every 1 cup or 120 grams of all-purpose flour, remove 2 Tbsp of flour and add in 2 Tbsp of corn starch.

A quick note about weighing your flour: In order for the amounts to be accurate, I highly recommend weighing your ingredients, especially your flour. Now you will find that some recipe sites will show a different amount in grams for 1 cup of flour other than 120 grams. Those sites aren’t wrong. There are different factors to consider including the types of flour, location, etc. Flour may have a heavier weight in more humid environments. Whole wheat flour weighs just a bit less than all-purpose flour. Whatever the grams of flour your recipe calls for, use that amount to assure your recipe will be a success. If it doesn’t specify the grams, then use 1 cup = 120 grams. If you find that you need a little more, add a just a small amount (about 1 tsp) at a time. This has worked well for all of my recipes so far.

Happy baking!

Yield: 16

Author: Karen - Oventry.com

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White Chocolate Macadamia Nut Cookies - Bakery Style

These cookies are BIG and so yummy!

Prep time: 10 MinCook time: 10 MinTotal time: 20 Min

Ingredients

• 1 1/2 cups unbleached all-purpose quality flour (I use the King Arthur brand)
• 1 1/2 cups cake flour (homemade cake flour recipe is in the notes*)
• 3/4 tsp cornstarch
• 3/4 tsp baking soda
• 3/4 tsp salt (sea salt or table salt)
• 1 cup unsalted butter - cold and cut into cubes
• 1 cup dark brown sugar
• 1/2 cup granulated sugar
• 1/2 tsp pure vanilla extract
• 2 large eggs
• 2 cups white chocolate chips
• 1 1/2 cups macadamia nuts

Instructions

1. Preheat oven to 410° F degrees and line a baking sheet with parchment paper or a silicone mat.
2. Whisk together flours, cornstarch, baking soda, and salt in a small bowl. Set aside.
3. Use a hand or stand mixer on medium speed to mix together cold butter and sugars until creamy - about 4 minutes. Scrape the sides to assure an even mixture.
4. Add vanilla.
5. Add in eggs one at a time and mix well. The batter should be smooth and creamy.
6. Use the lowest speed on your mixer to slowly add in flour mixture. Mix just until combined. Do not overmix the flour as this could lead to tougher cookies.
7. Fold in white chocolate chips and macadamia nuts with a spatula.
8. (In this recipe, with the chilled butter, there is no need to refrigerate the dough).
9. Use a large ice cream scoop and place cookies approximately 2" apart on baking sheet. Bake for about 9 -12 minutes. Don't overbake! Make sure to keep an eye on the cookies. Cookies should look golden on the edges and a bit golden on top. Let the cookies sit on the cookie sheet for about 5-7 minutes before removing and placing on a wire rack.
10. Enjoy!

Notes

Oven times vary. Watch the cookies through your oven window to assure the cookies do not overbake.

*Easy recipe for cake flour: For every 1 cup (120 grams) of flour, remove 2 Tbsp of flour and replace with 2 Tbsp of cornstarch. Sift multiple times or use a food processor to fully incorporate the cornstarch with the flour. Measure your cake flour only after it has been sifted.