Ingredients
Scale
- 16 tablespoons (1 cup) unsalted butter, cold
- 1 cup light brown sugar, lightly packed
- 2/3 cup granulated sugar
- 2 large eggs
- 1-1/2 teaspoons vanilla extract
- 1/4 teaspoon coconut extract (optional)
- 2 teaspoons cornstarch
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 cups all-purpose flour
- 3/4 cup dry roasted and lightly salted macadamia nuts, coarsely chopped
- 1-1/4 cups white chocolate chips
Instructions
- Cut the cold butter into small cubes and add to a large bowl.
- Mix in both types of sugar, beating until smooth and creamy.
- Incorporate the eggs, vanilla, and coconut extract into the mixture.
- Add cornstarch, baking powder, baking soda, and salt, mixing briefly.
- Gradually add the flour until a dough forms.
- Fold in the white chocolate chips and chopped macadamia nuts until evenly distributed.
- Preheat your oven to 350°F and line a sheet pan with a silicone mat.
- Scoop 40-gram dough balls (about 2 packed tablespoons) and place 6 per tray, ensuring they are spaced at least 2 inches apart.
- Freeze the dough balls for 10 minutes.
- Bake from frozen for 9 to 12 minutes until the tops are no longer wet and slightly underbaked.
- Optionally, press extra white chocolate chips on top after baking. Let cookies cool for 5 minutes before transferring to a cooling rack.
Notes
Ensure the butter is cold for the best texture.
Using fresh brown sugar yields a chewier cookie.
Do not overbake; cookies will firm up as they cool.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 10g
- Sodium: 110mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.