Directions: |
Directions:Preheat oven 325º
Line cookie sheet with parchment paper
Melt butter in small pan over medium heat, stirring occasionally until it begins to foam and turn light brown. Remove from the heat and let cool.
In your mixing bowl, combine browned butter, brown sugar and granulated sugar, beat well. Add vanilla extract and almond extract and the eggs. Mix until fluffy.
In a separate bowl combine flour, cornstarch, salt,and baking soda and whisk until fully incorporated. Gradually mix this flour mixture together with the butter mixture, just until combined. Fold in the white chocolate chips and nuts, smooth the top of the dough, cover with plastic wrap and chill for 30 minutes.
Place 2 tablespoons each of dough on parchment lined cookie sheet, 2” apart.
Bake for 11 to 13 minutes until it edges just begin to brown. Cookies may appear a little under baked but that is how they should be. Let cookies cool on the baking sheets for 10 minutes before transferring to cooking rack.
Store tightly covered. |
Personal
Notes: |
Personal
Notes: If you want smaller cookies, drop by teaspoonsful 1" apart on parchment covered baking sheets; bake for 7-8 minutes until edges just begin to turn brown.
NOTES: If you just want a delicious macadamia nut cookie, omit the white chocolate chips and increase macadamia nuts to 2 cups.
You can substitute your favorite milk chocolate or dark chocolate chips for the white chips, if desired.
You can also make these with pecans, filberts or walnuts, if you prefer, they are still a delicious cookie.
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This recipe for White Chocolate Macadamia Nut Cookies is from