Chewy Brown Sugar Cookies with White Chocolate Chips & Macadamia Nuts

  • Yield: 24 cookies 1x


  • 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


  1. Preheat the oven to 375F degrees.
  2. Combine the flour, baking soda, cornstarch and salt in a small bowl; set aside.
  3. 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.
  4. Add egg and vanilla. Beat until thoroughly combined.
  5. Add the dry ingredients and mix on low just until combined. Stir in white chocolate chips and chopped macadamia nuts.
  6. 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.
  7. Devour…..


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.