Ingredients for Better Than Max And Erma's White Chocolate Macadamia Cookies
- Unsalted Butter
- Turbinado Sugar
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 2 large eggs
- All Purpose Flour
- Cornstarch
- Baking Soda
- White Chocolate Chunks
- Macadamia Nuts
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How to Make Better Than Max And Erma's White Chocolate Macadamia Cookies
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
- In a large bowl, cream together 1 cup (2 sticks) softened unsalted butter, ¾ cup turbinado sugar, and ½ cup granulated sugar until light and fluffy.
- Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract and ½ teaspoon salt.
- In a separate bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, and ¼ cup cornstarch.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 1 ½ cups white chocolate chips and 1 cup macadamia nuts.
- Cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour (or up to 24 hours).
- Scoop rounded tablespoons of dough onto prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 8-10 minutes, or until the edges are lightly golden brown. Larger cookies may require a few extra minutes.
- Let the cookies cool on the baking sheets for a couple of minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
20g
Fat
25g
Carbs
3g
