Chocolate White Chocolate Macadamia Nut Cookies

Source: https://sallysbakingaddiction.com/super-chunk-white-chocolate-macadamia-nut-cookies/

Ingredients

~2 cups (245g) all-purpose flour

~2 tbsps (20g) cocoa powder

1 teaspoon cornstarch

1 teaspoon baking soda

1/2 teaspoon salt

3/4 cup (12 Tbsp; 170g) unsalted butter, melted + slightly cooled

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

3/4 cup (150g) granulated sugar

1 large egg + 1 egg yolk, at room temperature

1 and 1/2 teaspoons pure vanilla extract

1 heaping cup (210g) white chocolate chips

1 cup (120g) roughly chopped macadamia nuts

Directions

Whisk the flour, cocoa powder, cornstarch, baking soda, and salt together in a large bowl. Set aside.

Whisk the melted butter, brown sugar, granulated sugar, egg, egg yolk, and vanilla extract together until combined. Pour into dry ingredients and mix everything together with a silicone spatula until completely combined. Fold in the white chocolate chips and macadamia nuts. (You can use a mixer for this step if needed.)

Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.

Roll cookie dough into balls, about 1-1.5 Tablespoons of dough per cookie, and arrange a couple inches apart on the baking sheets. Bake for ~10 minutes. The centers will look soft.

Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Cookies stay fresh covered at room temperature for up to 1 week.