Buttery, soft-centered cookies with lightly golden edges, creamy white chocolate, and the perfect little crunch from macadamia nuts. A sweet and salty combination that's hard to resist! Make a batch to enjoy now or keep dough in the freezer for warm, homemade cookies whenever the craving hits.
Prep: 15 minutes
Chill: 1 hour
Bake: 10–13 minutes
Makes: 24 large cookies
Ingredients
1 cup (2 sticks) unsalted butter, softened
¾ cup light brown sugar, packed
½ cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
2¾ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cornstarch
¾ teaspoon salt
1¼ cups white chocolate chips
1 cup roasted, salted macadamia nuts, roughly chopped
Instructions
Cream the butter and sugars. In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together for 2–3 minutes, until light and fluffy.
Add the wet ingredients. Beat in the eggs, one at a time, followed by the vanilla extract.
Combine the dry ingredients. In a separate bowl, whisk together the flour, baking soda, cornstarch, and salt.
Make the dough. Gradually add the dry ingredients to the butter mixture, mixing just until combined. Avoid overmixing.
Fold in the good stuff. Gently stir in the white chocolate chips and chopped macadamia nuts.
Scoop and chill. Portion dough into approximately 2-tablespoon balls. Place on a parchment-lined baking sheet and refrigerate for at least 1 hour.
Bake. Preheat oven to 350°F. Arrange chilled dough balls about 2 inches apart on a parchment-lined baking sheet. Bake for 10–13 minutes, until the edges are lightly golden and the centers still look slightly soft.
Cool and enjoy! Allow the cookies to rest on the baking sheet for 5 minutes before transferring to a cooling rack.
A Little Salt Tip
These cookies are perfect for keeping in the freezer! Scoop the dough into balls, freeze on a parchment-lined baking sheet for about 2 hours, then transfer to a freezer-safe bag or container.
When you're ready for fresh cookies, bake directly from frozen at 350°F for approximately 13–16 minutes. No thawing necessary!
For an extra bakery-style touch, gently press a few white chocolate chips into the tops of the dough balls before baking.