Description
Soft and buttery salted white chocolate macadamia cookies filled with chunks of sweet white chocolate and golden macadamias! Recipe makes 32 cookies.
Ingredients
Cookies
- 2 1/4 cups all-purpose flour
- 1 1/2 tsp cornstarch
- 1 tsp baking soda
- 1/2 tsp salt
- 12 Tbsp unsalted butter, at room temperature
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar
- 1 large egg plus 1 egg yolk
- 2 Tbsp dark rum
- 1 1/2 tsp vanilla extract
- 3/4 cup roasted macadamia nuts, chopped
- 4 ounces white chocolate, chopped
Topping
- 3 ounces white chocolate, chopped
- flaky salt
Instructions
- 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, rum, and vanilla 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 parchment paper.
- Form 1 1/2-inch balls of dough and place two inches apart on prepared baking sheets. Top with white chocolate, pressing gently to adhere.
- Bake for 13-14 minutes, rotating pans halfway through, until edges are golden and set. Sprinkle cookies with flaky salt and let cool 10 minutes on baking sheets, then transfer to a wire rack and let cool completely.
- Store cookies in an airtight container at room temperature.
Notes
Make Ahead: Scoop the dough out onto a parchment-lined baking sheet. Top with white chocolate chunks. Freeze for 1 hour, then transfer the dough balls to an airtight container and freeze up to 2 months. Bake cookies directly from the freezer, adding 1-2 minutes to baking time.