double chocolate macadamia cookies
Buttery macadamia nuts, sweet white chocolate chunks, and rich semisweet chocolate wafers are a match made in cookie heaven. These buttery double chocolate macadamia cookies bake up ultra chewy, with golden edges and plenty of rich chocolate.
Topped with a shower of flaky salt to enhance the flavor and balance the sweetness, these cookies may just be the perfect update to the classic chocolate chip.
- 2 cups flour
- 1 tsp cornstarch
- 1 tsp baking soda
- 1/2 tsp salt
- 12 Tbsp unsalted butter, at room temperature
- 3/4 cup sugar
- 3/4 cup light brown sugar
- 1 large egg plus 1 egg yolk
- 2 tsp vanilla extract
- 3/4 cup roasted macadamia nuts, chopped
- 3 ounces white chocolate, chopped
- 3/4 cup semisweet chocolate chunks or baking wafers
- white chocolate chunks
- semisweet chocolate chunks or baking wafers
- flaky salt
- Whisk together flour, cornstarch, baking soda, and salt in a medium bowl. Beat butter and sugars in a large mixer bowl at medium speed until creamy; beat in egg, egg yolk, and vanilla until combined. Reduce speed to low and gradually add flour mixture; beat just until incorporated. Fold in macadamia nuts and 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 (9 per baking sheet). Flatten mounds slightly and top with chocolate, pressing gently to adhere.
- Bake, rotating pans halfway through, for 9-11 minutes, until edges are set. Cool for 5-10 minutes on baking sheets, then transfer to a wire rack. Sprinkle cookies with flaky salt and let cool completely. Store in an airtight container at room temperature.