Macadamia Bean White Chocolate Cookies

The white chocolate macadamia nut cookie is my all time favorite cookie. The cookies get even better when you add the floating salt! Emma’s Chocolate chip cookie recipe totally legendary, so today I’m excited to add my own favorite recipe cookie collect.

I recently started a new tradition of ordering afternoon snacks when my kids get home from school. Every day they run through the door and straight to the table to see what snack awaits them.

The cookies for this recipe are soft, chewy, and buttery. Salt and macadamia nuts contrast with white chocolate for the perfect salty/sweet combination.

I love crackers, but for this recipe, I’m sure I wanted them to be softer and fluffier — cookies that would still be perfect days later on our bakery counter.

I like to keep the baked goods in our house all week long. Over-baked cookies can dry out very quickly, so I prefer recipes that bake a bit more carefully to maintain that delicious gooey consistency.

Advice

• Refrigerate your dough. This keeps the cakes from over-blooming, so they look nicer and fluffy.
• Use one cookie spoon If you are having trouble getting your cookies to be the right size; This tool will make it easier.
• Bake until lightly golden edges appear. Take the cake out of the oven at this time so that the cake is still soft on the inside.
• Enjoy straight from the oven with a large glass of milk!

We have hundreds of Simple to make recipes (our test desserts, too). Whatever your favorite cookie, we might already have a recipe for it! If not, we’d love to hear from you.

Here are some of my personal favorites: vintage fingerprint cookies, No Bake Cookies (my husband absolutely loves) and sugar cookies with royal icing because the aristocrat in me needs to spend hours decorating with royal icing a few times a year.

More great recipes with nuts:

xx, Elsie

Macadamia Bean White Chocolate Cookies

The cookies for this recipe are soft, chewy, and buttery. Salt and macadamia nuts contrast with white chocolate for the perfect salty/sweet combination.

• first
  cup
  Unsalted Butter
  straight from the fridge is fine
• first
  cup
  Brown sugar
• first
  cup
  Street
• 2
  teaspoon
  pure vanilla extract
• 2½
  the cup
  all-purpose flour
• 2
  teaspoon
  corn flour
• first
  teaspoon
  baking soda
• first
  cup
  White chocolate
  plus a few saved on the side to top
• first
  cup
  salted macadamia nuts
  you can substitute unsalted or raw if that’s your preference
• peeling salt
  taste

1. Cream butter and sugar in a mixer or standing bowl.

2. Add eggs and vanilla extract until completely mixed.

3. In a separate mixing bowl, mix flour, cornstarch, and baking soda. Stir them together.

4. Add this mixture to the butter/sugar slowly about 3-4 parts. Let it fully combine each time before adding more.

5. Stir in the white chocolate chips and macadamia nuts.

6. Chill the dough in the refrigerator for 30 minutes.

7. Preheat your oven to 350 degrees.

8. Roll the dough into 1-inch-long balls on a parchment-lined baking tray. You can use a cookie scoop if you want.

9. Press a few more white chocolate crumbs onto each cookie. Sprinkle a little salt on each cookie. I use Maldron salt and crush it a bit with my fingers because I don’t like huge chunks.

10. Bake for 12 minutes or until lightly golden edges appear. If you remove at this point, your cookie will still be soft on the inside.

11. Cool on a baking tray for a minute or so before transferring to a cooling rack.