First time making Bakery Style White Chocolate Macadamia Nut Cookies and this recipe did not disappoint! So delicious! The secret to making these cookies taste so good is browning the butter!

How To Make Bakery Style White Chocolate Macadamia Nut Cookies

First, gather all your ingredients.

1 cup unsalted butter
1 cup brown sugar
1/2 cup granulated sugar
1 teaspoon pure vanilla extract
1 teaspoon almond extract
2 eggs, room temperature
2 & 1/2 cups all-purpose flour
2 teaspoons corn starch
1 teaspoon fine sea salt
1 teaspoon baking soda
1 cup white chocolate chips
1 cup chopped macadamia nuts
Parchment paper or silicone baking mat

This dough requires chilling time!!!

Next, preheat oven to 325°F degrees. Line a baking sheet with parchment paper or silicone baking mat and set aside.

In a small sauce pan, melt the butter over medium heat, until the butter begins to foam, 3 to 4 minutes. Swirl the butter around in the pan until it begins to brown lightly, smell nutty, and form tiny brown flecks, 3 to 4 minutes. Remove from heat and allow to cool for at least 15 minutes.

In a medium bowl combine the flour, corn starch, salt, and baking soda. Set aside.

In a bowl of a stand mixer fitted with the paddle attachment or a large bowl with a handled mixer, beat the butter and sugars together until light and fluffy, 2 to 3 minutes.

Add in the vanilla, almond extract, and eggs and continue mixing until combined.

Gradually add flour mixture to butter mixture, mixing just until combined.

Fold in white chocolate chips and macadamia nuts.

Refrigerate dough for at least 30 minutes (I like to refrigerate mine at least 24 hours).

Using a food scale measure 4 ounces of dough or 1/2 cup, scoop the dough onto a baking sheet with parchment paper or a silicone baking mat. Only make 6 cookies per sheet.

Bake for about 15 minutes or until just a hint of browning starts.

Cookies may appear under baked but don’t worry. Let them sit on cookie sheet for 10 minutes before transferring to a wire rack.

Store in an airtight container for up to 5 days.

Tips & Tricks

Store in an air tight container for 5 days.
Unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.
If you make your cookies smaller, your baking time will be reduced.
A quick tip is to use a good quality chocolate. Trust me, it will make your cookie taste that much better. My favorite go-to chocolate chips are Ghirardelli Chocolate Chips. They are seriously the best chocolate chips.
Some of my favorite gadgets to bake with are the Solula Professional 18/8 Stainless Steel Medium Cookie Scoop I got from Amazon. I also love the LARGE baking pan I got from my favorite store Target Wilton Ultra Bake Professional. Lastly, I love using Amazon Basics Silicone Baking Mat instead of parchment paper. They are super easy to clean and they fit perfectly in your baking pan.
For all-purpose flour I love using Bob’s Red Mill Gluten Free All Purpose Baking Flour. I first fell in love with this brand when I started eating healthy back in 2012, shortly after our twins were born. I first tried their Steel Cut Oats. Then when I had more time to bake I started using a lot of their other products such as, Almond Flour, Coconut Flour, Gluten Free Flour, Whole Wheat Flour, Pastry Flour, Bread Flour, and Xanthan Gum. They have so much more too! Baking mixes, Oats, Bars, Cereal, Granola, Grains, Beans, Seeds, Baking Aids, and more Flours! Seriously go check them out. Best quality baking products out there and no I am not getting paid to say this, I just love their products that much!
Since I bake quite often I like to buy stuff in bulk. I love buying my flour, sugars, pure vanilla extract, butter, oil, eggs, and spices at Costco.
Costco, Target, & Amazon are my favorite stores to shop at!

Make sure you post your photos on Instagram and tag me in them so I can see your creations from my blog #eazypeazylemonsqueezee

Bakery Style White Chocolate Macadamia Nut Cookies

By: Tammie

March 19, 2019
12
1 hr 30 min
Print this

Ingredients

1 cup unsalted butter
1 cup brown sugar
1/2 cup granulated sugar
1 teaspoon pure vanilla extract
1 teaspoon almond extract
2 eggs, room temperature
2 & 1/2 cups all-purpose flour
2 teaspoons corn starch
1 teaspoon fine sea salt
1 teaspoon baking soda
1 cup white chocolate chips
1 cup chopped macadamia nuts
Parchment paper or silicone baking mat

Directions

Step 1: This dough requires chilling time.
Step 2: Preheat oven to 325°F degrees. Line a baking sheet with parchment paper or silicone baking mat and set aside.
Step 3: In a small sauce pan, melt the butter over medium heat, until the butter begins to foam, 3 to 4 minutes. Swirl the butter around in the pan until it begins to brown lightly, smell nutty, and form tiny brown flecks, 3 to 4 minutes. Remove from heat and allow to cool for at least 15 minutes.
Step 4: In a medium bowl combine the flour, corn starch, salt and baking soda. Set aside.
Step 5: In a bowl of a stand mixer fitted with the paddle attachment or a large bowl with a handheld mixer, beat the butter and sugars together until light and fluffy, 2 to 3 minutes.
Step 6: Add in the vanilla, almond extract, and eggs and continue mixing until combined.
Step 7: Gradually add flour mixture to butter mixture, mixing just until combined.
Step 8: Fold in white chocolate chips and macadamia nuts.
Step 9: Refrigerate dough for at least 30 minutes (I like to refrigerate mine at least 24 hours).
Step 10: Using a food scale measure 4 ounces of dough or 1/2 cup, scoop the dough onto a cookie sheet with parchment paper or a silicone baking mat. Only make 6 cookies per sheet.
Step 11: Bake for about 15 minutes or until just a hint of browning starts. Cookies may appear under baked but don’t worry. Let them sit on cookie sheet for 10 minutes before transferring to a cooling rack.
Step 12: Store in an airtight container for up to 5 to 7 days.