Chewiest White Chocolate Macadamia Nut Cookies
The chewiest sweet and salty macadamia nut white chocolate cookies.
Servings: 10 Cookies
Calories: 369kcal
Cost: $10
Equipment
- 1 baking sheet
- 1 small pot
Ingredients
- 1½ cups flour
- ½ cup butter
- ¾ cup brown sugar
- ¼ cup white sugar
- 1 teaspoon salt
- 1 egg
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1 teaspoon molasses
- ¼ teaspoon almond extract
- 1 teaspoon cornstarch
- 1 teaspoon baking powder
- ½ cup macadamia nuts, chopped
- 3 oz white chocolate bar
- ⅓ cup white chocolate chips
- flaky sea salt for topping
Instructions
- In a small pot, brown the butter. Bring the pot to medium-low heat. Stir the butter for 7-10 minutes, until the milk solids start turning brown, and remove from the pot. Don't let it turn black. Allow the butter to cool for 5 minutes
- Combine flour, baking powder, salt, and cornstarch. Set aside.
- Combine butter, brown sugar, and white sugar. Then add eggs, vanilla extract, almond extract, and molasses.
- Mix in the dry ingredients until well combined with the wet ingredients. Fold in the nuts and white chocolate. Roll into balls and place on a baking sheet in the refrigerator for 24-72 hours.
- Preheat oven to 350°. Bake cookies for 13-15 minutes. Top with flaky sea salt.
Notes
- Choose a light-colored pot. I always try to pick a lighter-colored pot when browning butter so it's easier to see when the butter turns brown.
- Refrigerate the dough. This will prevent them from spreading out and will make them chewy and fudgy. We do this for a lot of our cookies!
- Combine wet ingredients. Combine them really well so that the sugar crystals are no longer visible. This will make it much easier to combine with the dry ingredients.
Nutrition
Calories: 369kcal | Carbohydrates: 46g | Protein: 3g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 63mg | Sodium: 374mg | Potassium: 114mg | Fiber: 1g | Sugar: 31g | Vitamin A: 338IU | Vitamin C: 1mg | Calcium: 108mg | Iron: 2mg