I recently decided to participate in a cookie exchange and thought I would make a macadamia and white chocolate chip cookie. I have always loved these type of cookies, especially the ones from subway, they are always so soft and chewy. So glad I made them, because the taste reminds me of the ones you get from subway!
White Chocolate Macadamia Cookies
Servings: 12 cookies Time: 25 minutes
- 1/2 cup butter, softened to room temperature
- 1/2 cup brown sugar, packed
- 1/3 cup granulated sugar
- 1 egg (room temperature)
- 2 teaspoons vanilla extract
- 1 1/2 cup all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup white chocolate chip
- 1 cup macadamia nuts, chopped into pieces
Preheat oven to 350°F.
In a stand mixture bowl cream together the butter and sugars on medium-high speed until light and fluffy, about 3 minutes. Add egg and vanilla, and mix until combined.
In a separate medium size bowl, mix together the flour, cornstarch, baking soda, and salt.
Add the dry ingredients to the wet, and beat on medium-low speed until combined. Stir in the white chocolate chips and macadamia nuts.
Shape the dough into balls that are about 1-inch in diameter, and place them on a parchment covered baking sheet. Chill in the refrigerator for 15-20 minutes.
Bake for 9-11 minutes until the edges are set. The center may look slightly undercooked, thats okay. Transfer the cookies onto a wire rack and let them cool.
You can store the cookies in a sealed container for up to 1 week or freeze the cookies for up to 3-4 months.