White Chocolate Macadamia Cookies

white-chocolate-macadamia-cookies
Photo by Raymond Hom
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  • Makes 60 cookies
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    Nutritional Information

    Per Serving

    • Calories 108 calories
    • Fat 6 g
    • Sat Fat 3 g
    • Cholesterol 14 mg
    • Sodium 68 mg
    • Protein 1 g
    • Carbohydrate 13 g
    • Sugar 8 g
    • Fiber 0 g
    • Iron 0 mg
    • Calcium 17 mg

Heat oven to 350° F with the racks in the upper and lower thirds. In a medium bowl, whisk together the flour, baking soda, and salt; set aside.With an electric mixer, beat the butter, sugars, and corn syrup on medium-high speed until the mixture is light and fluffy, 3 to 4 minutes. One at a time, add the eggs, beating well after each addition. Add the vanilla and beat just until combined.Reduce the mixer speed to low, gradually add the flour mixture, and mix just until combined (do not overmix). Mix in the chocolate chips and macadamia nuts.Drop level tablespoonfuls of the dough onto ungreased baking sheets, spacing them 2 inches apart. Bake the cookies until golden, rotating the pans halfway through, 9 to 11 minutes; cool slightly on the pans, then transfer to a wire rack to cool completely.Storage suggestion: Keep the cookies at room temperature, between sheets of wax paper in an airtight container, for up to 5 days.

Ingredients

  1. Check 2 1/2 cups all-purpose flour, spooned and leveled
  2. Check 1 teaspoon baking soda
  3. Check 1 teaspoon kosher salt
  4. Check 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
  5. Check 3/4 cup granulated sugar
  6. Check 1/2 cup packed light brown sugar
  7. Check 3 tablespoons light corn syrup
  8. Check 2 large eggs
  9. Check 2 teaspoons pure vanilla extract
  10. Check 2 cups white chocolate chips
  11. Check 1 cup salted macadamia nuts, coarsely chopped

Directions

  1. Heat oven to 350° F with the racks in the upper and lower thirds. In a medium bowl, whisk together the flour, baking soda, and salt; set aside.
  2. With an electric mixer, beat the butter, sugars, and corn syrup on medium-high speed until the mixture is light and fluffy, 3 to 4 minutes. One at a time, add the eggs, beating well after each addition. Add the vanilla and beat just until combined.
  3. Reduce the mixer speed to low, gradually add the flour mixture, and mix just until combined (do not overmix). Mix in the chocolate chips and macadamia nuts.
  4. Drop level tablespoonfuls of the dough onto ungreased baking sheets, spacing them 2 inches apart. Bake the cookies until golden, rotating the pans halfway through, 9 to 11 minutes; cool slightly on the pans, then transfer to a wire rack to cool completely.
  5. Storage suggestion: Keep the cookies at room temperature, between sheets of wax paper in an airtight container, for up to 5 days.