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Cookies are definitely a crowd-pleaser! That’s why I love making them and sharing them with my friends and coworkers at the office. Sometimes a sweet, thick, chewy cookie can brighten up someone’s day. These white chocolate chip macadamia nut cookies are so yummy it’s hard to just stop at one! The white chocolate chips give it a boost of sweetness while the macadamia nut balances the sweetness out.


These cookies have an ingredient that some may find unusual: cornstarch. I read that cornstarch, like when making soup or when stir-frying, acts as a thickening agent that makes these cookies extra thick and chewy. The first time I made them, they came out perfectly and I received rave reviews from my classmates earlier this summer. I brought some to work today and everyone said they were really good and went for seconds!


I made these last night with the help of the boyfriend (he did most of the grunt work :P). He loves while chocolate in baked goods. We watched The Perks of Being a Wallflower while we waited for the dough to chill and while it was baking. These are perfect to make while lounging around with friends at home or to bring to a potluck! Or just make some to snack on for dessert after dinner (or like me, before dinner ;)). Try them out for yourself and let me know what you think! Enjoy!

White Chocolate Macadamia Nut Cookies
Adapted from sallysbakingaddiction.com


  • 3/4 cup (1.5 sticks) unsalted butter, softened to room temperature
  • 3/4 cup dark brown sugar
  • 1/4 cup sugar
  • 1 large egg, at room temperature
  • 2 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoon cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • ½ cup chopped macadamia nuts
  • 1 cup white chocolate chips


  1. Line an ungreased cookie sheet with parchment paper or silpat. Set aside.
  2. In a large bowl using a hand-held mixer or stand mixer with paddle attachment, cream the butter and sugars together on medium speed until fluffy and light in color. Mix in egg and vanilla. Scrape down the sides as needed. In a separate bowl, combine flour, cornstarch, baking soda and salt. On low speed, slowly mix into the wet ingredients. Stir in chocolate chips. Dough will be thick and sticky. Cover dough and chill for at least 30 minutes or up to 1 day.
  3. Preheat oven to 350F.
  4. Once chilled, the dough will be slightly crumbly, but will come together if you work the dough with your hands as you are rolling individual balls. Drop 1 Tbsp balls of dough onto cookie sheet. Press a few more chocolate chips into the dough balls for looks, if desired. Bake for 8-9 minutes, until barely golden brown around the edges. Do NOT cook them longer than 10 minutes. Remove and let cool for 3 minutes on the cookie sheet. If the cookies are too puffy, try gently pressing down on them with the back of a spoon. They *will* slightly deflate as you let them cool. Transfer to cooling rack.
  5. Cookies stay soft and fresh for up to 10 days in an airtight container.

Makes about 2-2.5 dozen cookies. Do not drop dough onto warm cookie sheets.  Allow cookie sheets to cool completely between batches. Baked cookies freeze well – up to three months.  Unbaked cookie dough balls freeze well – up to three months.

Adapted from Anna Olsen