Chewy Macadamia Nut Cookies
Makes approximately 3 Dozen
Ingredients
- 2 ¼ cup Bread Flour (Or All-Purpose)
- 1 tsp. baking soda
- 2 tsp. cornstarch
- ¼ tsp. sea salt
- ½ cup unsalted butter, melted
- ¼ cup coconut oil, melted
- ¾ cup brown sugar
- ½ cup granulated sugar
- 1 large egg
- 1 tsp. clear vanilla extract (or any vanilla extract)
- 1 cup white chocolate chips
- ½ cup macadamia nuts, chopped
- ½ cup shredded coconut
Instructions
- In a medium bowl, sift together the flour, baking soda, cornstarch. Add the sea salt and combine. Set aside.
- In a large bowl, combing the melted butter, melted coconut oil, brown sugar, and granulated sugar. Mix well until there are no lumps.
- Stir in the egg and vanilla.
- With a spatula, fold in the white chocolate chips, macadamia nuts, and shredded coconut. The batter may appear slightly greasy and that's okay.
- Cover the bowl with foil or saran wrap. Refrigerate for 3 hours.
- Preheat oven to 325℉. Line a baking sheet with parchment paper.
- With a cookie scooper or spoon, scoop about 2 tablespoons worth of dough (about 1 oz. each or the size of golfballs) and form into individual balls. Place 1-inch apart on the baking sheet.
- Bake for 11-13 minutes or until the edges appear slightly brown and crispy. Remove from the oven and allow to rest on the pan for an additional 5 minutes. The cookies may appear undercooked when removed from the oven but allowing them to cool on the hot baking sheet will let them finish baking,
- Serve warm.
Notes
These cookies are also freezer friendly. After making the batter and refrigerating for 3 hours, roll into individual balls. Flash freeze them for 20 minutes before transferring them into a freezer bag. When ready to bake, remove from the freezer and bake as directed. There is no need to defrost them ahead of time.