White Chocolate Macadamia Nut Cookies have soft, chewy centers and perfectly crisp edges—the perfect balance of sweetness from the white chocolate and a satisfying crunch from the buttery macadamia nuts.
Melt butter in microwave and set aside to cool to room temperature. (If it is too hot, it will melt the sugars and cause greasy bars.)
Once butter is cooled to room temperature, stir in brown sugar and granulated sugar until smooth. Stir in egg, vanilla, coconut extract, and agave nectar. Mix until smooth.
Mix in cornstarch, salt, baking soda, and baking powder. Then gently fold in the spooned and leveled flour until just combined. Avoid over-mixing. Stir in white chocolate chips and macadamia nuts until combined.
Cover bowl tightly and chill for 1 hour.
Preheat oven to 350°F and line a sheet pan with parchment/nonstick liner. Shape dough into tall cylindrical balls (refer to image above). Place 6–8 balls on sheet, ensuring space for spreading. Each ball should be about 2 tablespoons (40g).
Bake 8–12 minutes (mine are perfect at 10 minutes), under-baking slightly for soft and chewy cookies. Remove when edges lightly brown; middles will firm up as they cool.
Remove from oven and gently press edges inward with spatula. Optionally, press extra chocolate chips or macadamia nuts on top for appearance. Cool on baking tray for 5 minutes before transferring to cooling rack.
Notes
Note 1: To measure flour properly, spoon it into the measuring cup and level off. Avoid pressing the cup into the flour. Storage: Enjoy cookies within 1–2 days; they last up to a week in an airtight container at room temperature but lose quality over time. Freeze dough balls for up to 3 months. Bake directly from freezer, adding 1–3 minutes to bake time, or thaw in fridge first.