Dairy Free White Chocolate Macadamia Cookies
These delicious cookies offer a wonderful bakery-style texture with soft, chewy centers. They make a delightful, crowd-pleasing treat for any occasion.
Equipment
- hand mixer
Ingredients
- 3/4 cup Dairy Free Butter, Softened
- 1 cup Light Brown Sugar, Packed
- 1/4 cup Granulated Sugar
- 1 Large Egg
- 1 Large Egg Yolk
- 2 tsp Vanilla Extract
- 2 1/4 cups All Purpose Flour
- 2 tsp Cornstarch
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 1 cup Dairy Free White Chocolate Chips
- 1 cup Macadamia Nuts
- 1/2 tsp Flaky Sea Salt
Instructions
- Toast the macadamia nuts in a dry skillet over medium heat for 4-5 minutes, stirring often, until golden and fragrant. Let them cool, then roughly chop.
- In a medium bowl, whisk together the flour, cornstarch, baking soda and salt. Set aside.
- In a large bowl, beat the dairy free butter, brown sugar and granulated sugar for 2 minutes until light and fluffy. Beat in the egg, egg yolk and vanilla until smooth.
- Add the dry ingredients and mix on low speed just until combined. Fold in the white chocolate chips and toasted macadamia nuts, saving a small handful of chips for the tops. Cover and chill the dough for 45 minutes to keep the cookies thick and chewy.
- Preheat the oven to 350°F and line two baking sheets with parchment paper. Roll the dough into 2 tablespoon balls and place them 3 inches apart.
- Bake for 10-12 minutes, until the edges are golden and the centers look slightly underbaked. Press the reserved white chocolate chips into the warm tops and sprinkle with a pinch of flaky sea salt. Let the cookies cool on the sheet for 10 minutes before moving them to a wire rack.
Nutrition
Serving: 1servingCalories: 297kcalCarbohydrates: 33gProtein: 3gFat: 17g