Description
These white chocolate macadamia nut cookies are so flavorful. They are crunchy around the edges, while still being soft in the middle. I think they are leaps and bounds better than Subway white chocolate macadamia nuts, but I am probably biased.
Ingredients
Scale
- 2 cups all purpose flour
- 3/4 cup crushed vanilla wafers
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1 cup unsalted butter
- 2/3 cup white sugar
- 2/3 cup brown sugar
- 2 teaspoons pure vanilla
- 3 tablespoons pure maple syrup
- 1 large egg
- 1 egg yolk
- 1 1/2 cups white chocolate chips
- 1 1/4 cups macadamia nuts, chopped
Instructions
- Set oven to 350 degrees Fahrenheit.
- In a large bowl, combine flour, crushed vanilla wafers, cornstarch, baking soda, baking powder and sea salt. Set aside.
- In a stand mixer cream the butter and sugars together.
- Add the vanilla and maple syrup.
- Then add the egg and egg yolk one at a time, mixing well between each addition.
- Next add the dry ingredients to the wet ingredients and mix until combined, scraping the sides as necessary.
- Add in the white chocolate chips and macadamia nuts and stir. Make sure the nuts and chocolate are evening distributed throughout the dough.
- Chill the dough in the refrigerator overnight. If you really don’t want to chill the dough overnight, at least chill it for 1 hour. Your cookies won’t have as much flavor and likely will come out flatter, but I understand, waiting is hard. Ha!
- Using a #24 scoop, scoop onto a silpat lined cookie sheet.
- Bake for 12 minutes if your dough is chilled. (10 minutes if your dough is room temperature).
Notes
- This is a great recipe to freeze. You can either freeze the dough before baking or freeze the cookies after baking. It is best to use the frozen dough, or frozen cookies, within 3 months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes