Ingredients: |
Ingredients: 2 cups + 2 Tablespoons (265g) all-purpose flour (spoon & leveled) 1 teaspoon cornstarch 1 teaspoon baking soda 1/2 teaspoon salt 3/4 cup (1.5 sticks or 170g) unsalted butter, melted + slightly cooled 3/4 cup (150g) packed light or dark brown sugar 3/4 cup (150g) granulated sugar 1 large egg + 1 egg yolk, at room temperature 1 and 1/2 teaspoons pure vanilla extract 1 heaping cup (210g) white chocolate chips* 1 cup (120g) roughly chopped macadamia nuts*
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Directions: |
Directions:- Whisk the flour, cornstarch, baking soda, and salt together in a large bowl. Set aside. - Whisk the melted butter, brown sugar, granulated sugar, egg, egg yolk, and vanilla extract together until combined. Pour into dry ingredients and mix everything together with a rubber spatula until completely combined. Fold in the white chocolate chips and macadamia nuts. (You can use a mixer for this step if needed.) - Cover and chill the dough in the refrigerator for at least 2 hours and up to 4 days. If chilling for longer than 2 hours, allow to sit at room temperature for at least 20-30 minutes before rolling and baking because the dough will be quite hard. Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside. - Roll cookie dough into balls, about 1-1.5 Tablespoons of dough per cookie, and arrange 3 inches apart on the baking sheets. Bake for 12-13 minutes or until lightly browned on the sides. The centers will look soft. (I bake for 18-20 minutes if cooking frozen cookie balls) - Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Cookies stay fresh covered at room temperature for up to 1 week. |