White Chocolate Macadamia Cookies

White Chocolate Macadamia Cookies
Raymond Hom
These chewy cookies will keep for up to 5 days in an airtight container.

Get the recipe
.
Makes 60 cookies
preparation
30
minutes
cooking
60
minutes

Ingredients

2 1/2
cups
all-purpose flour, spooned and leveled
1
teaspoon
baking soda
1
teaspoon
kosher salt
12
tablespoons
(1 1/2 sticks) unsalted butter, at room temperature
3/4
cup
granulated sugar
1/2
cup
packed light brown sugar
3
tablespoons
light corn syrup
2
large eggs
2
teaspoons
pure vanilla extract
2
cups
white chocolate chips
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.
Gina Marie Miraglia Eriquez
November 2011

Nutritional Information

  • Per Serving
  • Calories 108
  • 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
What does this mean? See Nutrition 101.