Giant White Chocolate Chip Macadamia Cookies

Giant White Chocolate Chip Macadamia Cookies - made September 16, 2022 from Baking with Blondie

1 cup unsalted butter, cold and sliced into tablespoons

1 cup light brown sugar, packed

1/4 cup granulated sugar

2 whole eggs, cold

1 teaspoon pure vanilla extract

3 1/2 cups all-purpose flour (can use half cake flour and half all-purpose flour)

1 teaspoon cornstarch

1 teaspoon baking soda

1 teaspoon salt

1 cup macadamia nuts, coarsely chopped and lightly toasted and cooled

1 cup white chocolate chips

1. Preheat oven to 410 degrees F. Line baking sheets with parchment paper.
2. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter for 1 minute until light and fluffy. Add in the brown sugar and granulated sugar and cream together for 3 minutes on high speed.
3. Scrape down the sides and bottom of bowl to keep mixture even-textured. Add vanilla and eggs, one at a time, beating well after each addition.
4. Add the flour, cornstarch, baking soda and salt in two additions, mixing on low speed, until just combined. Do not overmix.
5. Reserve 1/8 cup of chocolate chips and macadamia nuts before stirring the rest gently into the dough. Portion dough into 8 dough balls and place 4 cookie dough balls on each cookie sheet. Flatten very slightly and hand press the macadamia nuts on top. Bake for 9-10 minutes. Remove from oven and press reserved white chocolate chips over hot cookies. Let cool in baking sheets for 5 minutes then transfer to wire rack to cool completely.

yes, yes, I could

Another solid cookie recipe from Baking with Blondie and, as you can tell from the pictures, I mean solid. This ain't no airy, light textured cookie. 

But if you like your cookies with some heft (I do), moist and chewy (raises hand) and has amazing texture (still here), her cookies are for you. They're almost like baked cookie dough where the outside is baked and provides a "shell" for the almost-cookie-dough-like texture on the inside.

They may not be for everyone but they sure are for me. I like the macadamia and white chocolate combination as well (one of the few times I like white chocolate). Next time though, I might make them more like discs than rounded mounds for easier biting and eating. These don't spread much so they'll bake and hold the shape you make them into.