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Double Chocolate Macadamia Cookies

Double Chocolate Macadamia Cookies

  • Author: Laura | Tutti Dolci
  • Yield: 34 cookies

Ingredients

Cookies

  • 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

Topping

  • white chocolate chunks
  • semisweet chocolate chunks or baking wafers
  • flaky salt

Instructions

  1. 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.
  2. 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.
  3. 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.