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Small Batch White Chocolate and Macadamia Nut Cookies

White Chocolate and Macadamia Nut Cookies

Darlene
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.
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Prep Time 5 minutes
Cook Time 15 minutes
Refrigeration Time 5 minutes
Total Time 25 minutes
Course Dessert
Cuisine American
Servings 6 People
Calories 200 kcal

Equipment

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