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White Chocolate Macadamia Nut Cookies

White Chocolate Macadamia Nut Cookies with soft and chewy centers and crisp edges.
Course Dessert, Snack
Cuisine American
Keyword white chocolate macadamia nut cookies
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 18 cookies
Calories 213kcal
Author Chelsea
Cost $4.12

Ingredients

  • 8 tablespoons unsalted butter
  • 1/2 cup light brown sugar packed
  • 1/2 cup white sugar
  • 1 large egg
  • 1/2 teaspoon pure vanilla extract
  • 1/8 teaspoon pure almond extract optional
  • 1/4 teaspoon coconut extract optional (but adds a delicious tropical flavor!)
  • 2 tablespoons agave nectar
  • 2 teaspoons cornstarch
  • 3/4 teaspoon fine sea salt (if using table salt or sensitive to salt, reduce to scant 1/2 teaspoon)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 and 3/4 cups all-purpose white flour spooned and leveled
  • 3/4 cup white chocolate chips
  • 1/2 cup roasted unsalted macadamia nuts coarsely chopped

Instructions

  • Melt the butter in a very large, microwave-safe bowl. Once melted, refrigerate for 5 minutes. It's important the butter isn't hot when you add in the sugars or it will melt the sugar and make the cookies greasy.
  • Once butter is cooled to room temperature, stir in the light brown sugar and white sugar. Stir until smooth. Stir in the egg, vanilla extract, almond extract, coconut extract, and agave nectar. Mix until smooth.
  • Add in the cornstarch, salt, baking soda and baking powder. Again, stir until smooth. Add in the *correctly measured flour and mix until JUST combined. Don't overmix. 
  • Gently stir in the white chocolate chips and macadamia nuts until combined.
  • Cover the bowl tightly and chill for 1 hour.
  • Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or use a nonstick liner.
  • Roll balls of dough into tall cylindrical balls (see picture above for shape and size). Place 6-8 cookie balls on the pan to give the cookies plenty of room to spread. Dough balls should be about 1.7 ounces.
  • Bake for 8-12 minutes, erring on the side of under-baking to keep them soft and chewy. (We like ours right at 9 minutes.) Remember, the cookies will bake a little more out of the oven, so take them out as soon as the edges start to lightly brown!
  • Remove from the oven and press a few additional chocolate chips or macadamia nuts in the top if desired (makes them look pretty). Allow to cool on the baking tray for 5 minutes before transferring them to a cooling rack.

Notes

Cook time refers to chilling time.  
*When measuring the flour, do not press the measuring cup into the bag of flour as that packs in too much flour. Spoon the flour into the cup and then level. The flour should completely fill up the measuring cup without being packed in. Measuring the flour correctly will give you the most success with this recipe! If the cookies are spreading too much, you probably didn't add enough flour; if the cookies are cakey and too thick, you have too much flour.

Nutrition

Calories: 213kcal | Carbohydrates: 28g | Protein: 2g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 25mg | Sodium: 153mg | Potassium: 60mg | Fiber: 1g | Sugar: 18g | Vitamin A: 170IU | Calcium: 35mg | Iron: 1mg