Small Batch White Chocolate and Macadamia Nut Cookies Recipe
This delightful cookie is one of Bethany’s favorites. It’s a quick and easy recipe. The cookies are soft and chewy, but also have a crunch from the nuts. An all-around perfect cookie.
White Chocolate and Macadamia Nut Cookies
This delightful cookie is one of Bethany’s favorites. It’s a quick and easy recipe. The cookies are soft and chewy, but also have a crunch from the nuts. An all-around perfect cookie.
Equipment
- Knives
- Parchment paper
- Small bowl
Ingredients
- 3 Tbsp Butter , softened
- 3 Tbsp Light brown sugar
- 1 1/2 Tbsp Sugar
- 1 Large Egg yolk
- 1 tsp Vanilla extract
- 1/2 cup All-purpose flour
- 1/4 tsp Baking soda
- 1/4 tsp Cornstarch
- 1/8 tsp Salt
- 1/4 Cup Lily's white chocolate no sugar added baking chips
- 3 Tbsp Macadamia nuts , chopped
Instructions
- Pre-heat oven to 350℉. Line a Small rimmed baking sheet with parchment paper.
- In a 2-cup liquid measuring cup, cream the butter and sugars with an immersion blender with a beaters attachment for 1 minute.
- Add the egg yolk and vanilla and mix for 10 seconds to combine.
- In a small bowl, whisk the flour, baking soda, cornstarch, and salt together.
- Mixing on low speed, add the flour mixture in 3 parts, mixing after each addition.
- Add the baking chips and chopped nuts and stir together by hand.
- Measure out 2 1/2 Tbsp of cookie dough, roll, and place evenly on the baking sheet. You will have 6 cookies. Refrigerate for 5 minutes.
- Bake for 12 -15 minutes. The cookie edges should be light brown. The centers of the cookies look slightly underbaked. Perfect.
- Remove from oven and leave on baking sheet for 5 minutes. Transfer to a cooling rack to cool completely.
Notes
Serving suggestions and optional ingredients are not calculated as part of the nutritional facts.
Nutrition
Serving: 1 CookieCalories: 200kcalCarbohydrates: 20gProtein: 2gFat: 12gSaturated Fat: 6gCholesterol: 45mgSodium: 160mgPotassium: 60mgSugar: 11gCalcium: 30mgIron: 0.8mg
Tried this recipe?Let us know how it was!