- 2 1/4 cups all purpose flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon cornstarch
- 1/2 teaspoon salt
- 3/4 cup (1 + 1/2 sticks) butter, softened
- 1 cup + 3 tablespoons brown sugar
- 1 egg
- 1 tablespoon pure vanilla extract
- 3/4 cup white chocolate chips
- 1/2 cup chopped, salted macadamia nuts
- Preheat the oven to 375F degrees.
- Combine the flour, baking soda, cornstarch and salt in a small bowl; set aside.
- Place softened butter and brown sugar in the bowl of an electric stand mixer. (Or you could use a hand mixer as well.) Beat on medium speed until butter and sugar is light and fluffy, about 2-3 minutes.
- Add egg and vanilla. Beat until thoroughly combined.
- Add the dry ingredients and mix on low just until combined. Stir in white chocolate chips and chopped macadamia nuts.
- Scoop dough by the heaping tablespoon and place on a prepared baking sheet (use either parchment paper or a silicone baking sheet), about 2 inches apart. Bake until cookies are lightly browned around the edges- about 10 minutes. Remove cookies from the oven and transfer to a baking rack to cool completely.
This cookie recipe has been modified for high altitude baking. If you are making these cookies at sea level, decrease flour to 2 cups, increase baking soda to 2 teaspoons, increase brown sugar to 1 1/4 cups and decrease vanilla to 1 1/2 teaspoons. Baking times may vary.
Cookie recipe adapted from Sally’s Baking Addiction which was adapted from Epicurious.