Gluten Free White Chocolate Macadamia Cookies
These chewy center cookies are packed with the ultimate cozy combo of white chocolate and macadamia nuts!
Servings: 16 cookies
Calories: 300kcal
Equipment
- Cookie sheets
- Parchment paper
- Electric mixer
Ingredients
- 1 Cup room temp salted butter 227g
- ¼ Cup packed light brown sugar 58g
- 1 Cup white sugar 238g
- 1 large eggs plus one egg yolk
- 1 Tbsp vanilla extract 15ml
- 2 Cup gluten free 1-1 flour mix that contains xanthan gum 338g (if your mix does not contain xanthan gum add 1/2 tsp (1g) now)
- 1 Cup cornstarch (cornflour in the UK) 130g
- 1 tsp baking soda 6g
- ½ tsp. salt 4g 4g
- 1 cup chopped white chocolate 180g
- 1 cup chopped salted roasted macadamia nuts
Instructions
- First, make your cookie dough! In a large bowl, using an electric mixer, cream together the butter, brown sugar, and white sugar until lighter and fluffy (3-5 minutes – don't skimp on this step!). Add in the egg plus egg yolk and vanilla extract and beat until smooth, another 30 seconds. Add in the flour, starch, baking soda, and salt and mix by hand with a wooden spoon or spatula until fully combined (it will be fairly stiff). Finally, add in the chopped white chocolate and chopped (halved) roasted salted macadamia nuts and stir to combine. Scoop dough into a smaller bowl, cover with plastic wrap, and chill in the fridge for 1 hour.
- Once the cookie dough is chilled, preheat the oven to 350° Fahrenheit (180° C, no fan) and line a cookie sheet with parchment paper. Scoop out the cookie dough and rolling it into 2-inch round balls. Then place 4-5 balls on the cookie sheet (~4 inches apart) and top with 1-2 pieces of white chocolate and chopped macadamia nuts (optional) and bake for 9-10 minutes (do not flatten the balls!) - it's better to just-underbake your cookies if you want chewy centers!). Let cookies cool COMPLETELY before removing from the cookie sheet (15 minutes or more), then eat!