Description
These easy weeknight cookies are crispy on the edges, chewy in the center, and loaded with nutty macadamia nuts and white chocolate. Finished with flaky sea salt, they require zero planning and come together in about 25 minutes.
Ingredients
Scale
- 1 cup (226g) unsalted butter, softened to room temperature
- 1 cup (200g) dark brown sugar, packed
- ½ cup (100g) granulated white sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 ¼ cups (280g) all-purpose flour, spooned and leveled
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups (340g) white chocolate chips
- 1 ½ cups (170g) raw macadamia nuts, roughly chopped
- Flaky sea salt (such as Maldon), for topping
Instructions
- Preheat oven to 350°F (175°C). Line two large baking sheets with parchment paper.
- In a large bowl, beat the softened butter, brown sugar, and granulated sugar together on medium-high speed for about 3 minutes until light, fluffy, and pale yellow. Scrape down the sides of the bowl.
- Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract and mix until just combined.
- In a separate medium bowl, whisk together the flour, cornstarch, baking soda, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients. Mix on low speed or stir by hand until just combined. Do not overmix.
- Stir in the white chocolate chips and chopped macadamia nuts by hand until evenly distributed.
- Scoop the dough into balls (about 1.5 tablespoons each) and place them on the prepared baking sheets, spacing them 2 inches apart. For chewier cookies, chill the dough balls in the fridge for 30 minutes (optional but recommended).
- Bake at 350°F for 10-12 minutes. The edges should be lightly golden, but the centers should still look soft and slightly underbaked.
- Immediately after removing from the oven, sprinkle with flaky sea salt. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Butter temperature is crucial; it should be softened but not greasy. Do not skip the cornstarch for the best chewy texture. Chilling the dough prevents over-spreading. Underbake slightly for a gooey center. Store in an airtight container with a slice of bread to keep soft for up to 5 days. Dough can be frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14
- Sodium: 90
- Fat: 10
- Saturated Fat: 6
- Carbohydrates: 22
- Fiber: 1
- Protein: 2
Keywords: white chocolate macadamia cookies, chewy cookies, weeknight dessert, easy baking, sea salt cookies, homemade cookies