I wouldn’t call myself a white chocolate kind of girl but there are times when only white chocolate will do. Prior to these cookies, my memories of white chocolate macadamia cookies were less than favorable – dry, crumbly, overly sweetened cookies not worth even a nibble. Happily, I’ve cracked the cookie code with plenty of salt and soft brown sugar cookie dough.
Creamy white chocolate chunks and buttery rich macadamia nuts make for one sensational cookie; ample salt keeps the sweetness in check. Is it any wonder that cookies are my favorite food group?
- 1 2/3 cups flour
- 1 tsp cornstarch
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, at room temperature
- 3/4 cup light brown sugar
- 1 large egg
- 2 Tbsp dark rum
- 1 tsp vanilla bean paste (or extract)
- 1/2 cup macadamia nuts, chopped
- 3 ounces white chocolate, chopped
- 1 ounce white chocolate, chopped
- flaky salt
- Whisk together flour, cornstarch, baking soda, and salt in a medium bowl. Beat butter and brown sugar in a large mixer bowl at medium speed until creamy; beat in egg, rum and vanilla bean paste until combined. Reduce speed to low and gradually add flour mixture; beat just until incorporated. Fold in macadamia nuts and white chocolate. Cover dough and chill in the refrigerator for at least 4 hours or overnight.
- Preheat oven to 350°F (If cookie dough has chilled overnight, let stand at room temperature for 30 minutes before baking). Line two baking sheets with silicone mats or parchment paper. Form 1 1/2-inch balls of dough and place two inches apart on prepared baking sheets; flatten mounds slightly.
- Top cookies with remaining white chocolate, pressing to adhere. Sprinkle with sea salt and bake, rotating pans halfway through, for 9 minutes, until edges are set. Cool for 4 minutes on baking sheets, then transfer to a wire rack to cool completely. Store in an airtight container at room temperature.