I’m going to tell you guys right up front that I never would have thought to make these cookies on my own.
As it turns out, my boyfriend is a betting man and enjoys wagering my baked goods. Long story short, he bet, he lost, and I was enlisted to make White Chocolate Macadamia Nut Cookies for his co-worker.
All I can say is thank goodness. Without this lost bet, these cookies would never have been born and these cookies were straight up delicious. They’re soft, chewy, with perfect little chunks of salty crunch from the macadamia nuts and bites of sweetness from the white chocolate. The almond extract adds a little bit of exotic flavor that you don’t always get in cookies, but is soso good.
Seriously, I would make these again in a heart beat, bet or no bet. My mouth is literally watering as I type this.
Straight up deliciousness.
Prep time: 10 minutes| Baking time: 10 minutes| Total time (with cooking): about 45 minutes
Yield: approximately 2 dozen cookies
- 1 cup unsalted butter at room temp
- ¾ cup brown sugar
- ½ cup granulated sugar
- 2 eggs
- 1 tsp vanilla
- ½ tsp almond extract
- 2 tsp cornstarch
- ½ tsp salt
- 2 ½ cup all-purpose flour
- 1 tsp baking soda
- 1 cup chopped macadamia nuts
- 1 cup white chocolate chips
Preheat your oven to 350º F. Line baking sheets with parchment paper and set aside. In a large bowl, cream together butter, brown and white sugars. Add the eggs, one at a time and mix until combined. Add in the vanilla and almond extracts and mix well. In a separate bowl, sift together the cornstarch, salt, flour and baking soda. Add these dry ingredients to the wet and mix until just combined. Fold in the chocolate chips and macadamia nuts. Scoop about 2 tablespoon balls of dough on to the baking sheets, leaving about 2 inches in between each cookie.
Bake for about 10 minutes, until the edges are just barely firm and the centers are still soft. Remove from oven, let cool 5 minutes on the baking sheet and then transfer to wire rack to cool completely. Enjoy!