These cookies have golden brown edges with tender centers promising an indulgent experience with every bite. You will love how the vanilla undertones of the cookie dough are balanced by the sweet white chocolate and savory nuttiness of the macadamias. And if you’re loving white chocolate in your cookies as much as me, you’ll have to try these White Chocolate Cranberry Cookies and my Cranberry Bliss Bars.
White Chocolate: the star ingredient! Sweet and creamy with a buttery melt-in-your-mouth texture. I love using the Ghirardelli white chocolate chips. Macadamia nuts: these nuts have a rich and buttery taste and crunchy texture. You can try roasting them to enhance their flavor and add depth to the cookies! All-purpose flour: the base of this cookie dough, helping to provide structure and creates the perfect tender crumb. Other dry ingredients: baking powder, cornstarch and salt. If you have made my cookie recipes before, you know I love adding in cornstarch. The cornstarch is a thickener so it helps prevent the cookies from baking too flat, and it also helps to create a super soft buttery cookie. Butter: Unsalted butter is typically used for its richness and to control the amount of salt in the recipe. It’s the fat component that gives the cookies their tender, rich mouthfeel. Sugars: A love to use a combination of white (granulated) sugar and brown sugar. White sugar adds sweetness and aids in spreading, while the brown sugar brings a touch of molasses flavor and moisture, contributing to a chewier texture. Eggs: be sure to bring them to room temperature. Adding in the extra egg yolk really help give the cookies that nice chew we’re looking for! Flaky sea salt: I love Maldon. It’s the perfect finishing touch and really not optional in my opinion! It balances out the sweet flavors and compliments this cookie really well.
