White chocolate chip cookies loaded with macadamia nuts and cranberries are my second favorite cookies! Therefore, this is a year round cookie to be made and not just for the holidays. These cookies are crispy on the edges and chewy on the inside.
The first step in making these cookies is creaming the butter and sugars together until it is light and fluffy. Light brown sugar adds flavor and white sugar gives this cookie a crispier texture. Next, add the egg and vanilla. After these are incorporated, add in the dry ingredients: flour, baking powder, baking soda, cornstarch, and salt. The addition of cornstarch gives these cookies a lighter texture.
When making any cookie, it is important not to overmix. You will want to mix until there is no traces of flour left. Over-mixing will result in a very flat cookie which will not taste good due to a loss in texture and flavor.
Next, gently add in the white chocolate chips, macnuts, and dried cranberries. At this point, I always refrigerate the cookie dough for at least 30minutes or overnight. This helps the flour and butter to fully absorb creating a better flavor and keeps the dough from spreading too much. However, if you can't wait, it's perfectly fine to bake off right away.
Using a cookie scooper is best to get a perfect shape. Once scooped onto the sheet pan, using your palm, gently press on the dough to flatten. The ingredients tend to get lost in the dough during the mixing stage. You can add more cranberry, mac nut, or white chocolate on top to get an even nicer finish on these cookies. The key to baking them just right is taking them out when they have just browned and are still soft. They will firm up once cooled on the wire rack.
Tip: These thick and chewy cookies taste wonderful out of the oven however, cookies tend to become soft the next day. One trick is to use a toaster oven/oven and recrisp them. This makes the cookie taste just like it was freshly baked!
White Chocolate Cranberry Macadamia Cookies
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yields: 24 cookies
4 oz. unsalted butter, room temperature
1/2 cup sugar
1/2 cup light brown sugar
1 tbsp. vanilla extract
1/2 tsp. salt
1 1/2 cup flour
1 1/2 tsp. baking soda
1/2 tsp baking powder
1 tbsp. cornstarch
1/2 cup white chocolate chips
1 cup dried cranberries
1/2 cup macadamia nuts chopped
Preheat oven to 350°F. Line baking sheet with parchment paper.
Whisk together flour, baking soda, baking powder, cornstarch, and salt in a medium bowl. Set aside.
Beat butter and both sugars in a large bowl with an electric mixer on medium speed until light and fluffy. Add egg and vanilla; beat well. Gradually add the flour mixture just until combined, being careful not to overmix.
Add in the white chocolate chips, macadamia nuts, and dried cranberries.
At this point, you can bake them right away or put them in the fridge for 30 minutes for the flour and butter to be absorbed.
Using a cookie scoop, scoop onto a baking sheet. Leave 2 inch room between each cookie for them to spread.
Bake for 8-10 minutes or just until golden brown. You want them to still be soft when you pull them out of the oven. They will firm up as they cool, and this will keep them soft and chewy on the inside.
Allow the cookies to cool on the cookie sheet for at least 1-2 minutes, and then transfer them to a wire rack to cool completely.