Bakery-Style White Chocolate Macadamia Cookies
These bakery-style white chocolate macadamia cookies are absolutely gigantic with golden edges and gooey centers. They're filled with chunks of white chocolate and macadamia nuts and rival any famous bakery or coffee shop.
Servings 8 very large cookies
- 1 ⅔ cups all-purpose flour (208 grams)
- 1 tablespoon cornstarch AKA cornflour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter (112 grams) cold from the fridge & cut into cubes
- ½ cup brown sugar (100 grams) light or dark
- ½ cup granulated sugar (100 grams)
- 1 ½ teaspoons vanilla extract
- 1 large egg cold, from the fridge
- ⅔ cup white chocolate chunks
- ⅔ cup chopped macadamia nuts
Preheat the oven to 350F (180C) degrees. Line 2 baking sheets with parchment paper or silicone baking mats.
Whisk together the flour, cornstarch, baking soda, baking powder and salt.
In a separate large bowl, beat together the cold butter (cut into cubes), brown sugar and granulated sugar until combined.
Beat in the egg and vanilla extract.
With the mixer on a low speed, beat the dry ingredients into the butter mixture until combined.
Stir in the chopped macadamia nuts and chocolate chunks.
Form the dough into 8 equal-sized balls. Each will use about ⅓ cup of batter. Mine weighed around 3.2 ounces/90 grams each.
Place the dough balls 3 inches apart on the lined cookie sheets. The dough should still feel cool to the touch. For extra thick cookies, or if your dough feels warm, chill in the fridge for 15-30 minutes.
Bake 1 sheet at a time in the preheated oven for 12-15 minutes, or until the tops look set. Optionally, place a few extra chocolate chunks on top of each oven. Cool fully on the cookie sheets.
- Flour: Measure the flour carefully. If you aren't using a scale, whisk the flour first. Then spoon into dry measuring cups and level off the top. Too much flour will lead to dry, crumbly cookies.
- Cold butter: Cold butter behaves differently in baking the softened or melted butter. Because this recipe was developed with cold butter, it's important that the butter you use is cold, from the fridge.
- Cold egg: Using a cold egg helps to ensure that the cookie dough stays cold.
- Make Ahead Tips: Cookie dough can be covered and stored in the fridge for up to 48 hours. Cookie dough balls can be placed in a freezer bag and frozen for up to 2 months. Bake from frozen, as directed in the recipe. The cookies will likely take 1-2 minutes longer.
- Storage: Cookies are best warm from the oven. They can be stored in an airtight container for up to 4 days.
- Nutrition: Details provided are an estimate only and based on 1 cookie, assuming the recipe yields 8 equal-sized cookies.
Calories: 374kcal | Carbohydrates: 57g | Protein: 5g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 242mg | Potassium: 166mg | Fiber: 2g | Sugar: 35g | Vitamin A: 46IU | Vitamin C: 1mg | Calcium: 69mg | Iron: 2mg