White Chocolate Macadamia Cookies

Macadamias and white chocolate fill these buttery cookies.

Ingredients

• 2 cups plus 2 tablespoons (265g) all-purpose flour, spooned and leveled

• 1 teaspoon cornstarch

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 3/4 cup (12 tablespoons; 170g) unsalted butter, melted and slightly cooled

• 3/4 cup (150g) packed light or dark brown sugar

• 3/4 cup (150g) granulated sugar

• 1 large egg plus 1 egg yolk, room-temperature

• 1½ teaspoons pure vanilla extract

• 1 heaping cup (210g) white chocolate chips

• 1 cup (120g) roughly chopped macadamia nuts

Directions

1. Whisk flour, cornstarch, baking soda and salt.

2. Separately whisk butter, sugars, egg, yolk and vanilla. Stir into dry ingredients; fold in chips and nuts.

3. Cover and refrigerate for 2 hours. Heat oven to 350°F. Line baking sheets with parchment.

4. Roll 1–1½-tablespoon dough balls; space 3 inches apart. Bake 12–13 minutes, until edges lightly brown and centers still look soft.

5. Cool on sheets for 5 minutes, then completely on a rack.

Recipe source: Sally McKenney, Sally’s Baking