White Chocolate Macadamia Nut Cookies are soft and chewy in the middle yet crisp at the edges, studded with white chocolate chips and crunchy macadamia nuts. So delicious and super easy to make, these are the perfect cookies for white chocolate lovers everywhere!
If baking right away, preheat the oven to 350°F. Line baking sheets with parchment paper.
In a medium bowl, whisk together the flour, cornstarch, baking soda, baking powder, and salt.
In a large bowl, use an electric mixer on medium-high speed to cream the butter and sugars until light and fluffy, 2 to 3 minutes. Add the eggs and yolk, one at a time, beating well after each addition. Add the vanilla. Slowly beat in the flour mixture. Stir in the white chocolate chips and nuts with a rubber spatula.
If time permits, wrap dough in plastic wrap and refrigerate for at least 24 hours but no more than 72 hours. Let dough sit at room temperature until it is just soft enough to scoop.
Bake for 11-12 minutes, or until golden brown. Cool for 5 minutes before removing to wire racks to cool completely. Cookies can be stored in an airtight container at room temperature for up to 3 days.
Notes
*I typically use unsalted macadamia nuts (available online here), but if you can only find salted macadamias, feel free to use those - just note that your cookies will have a distinctly ‘salty-sweet’ flavor.