White Chocolate Dipped Macadamia Nut Cookies
These White Chocolate Dipped Macadamia Nut Cookies are such a fun spin on this classic cookie. By dipping them it ensures a thin layer of white chocolate in every bite!
Servings: 20 cookies
Ingredients
- 1 ¼ cups salted butter melted, room temperature
- 1 cup light brown sugar
- 1 cup granulated sugar
- 2 tsp vanilla extract
- 2 eggs room temperature
- 3 cups all-purpose flour
- 2 tsp corn starch
- 1 tsp baking soda
- ½ tsp salt
- 1 cup roughly chopped roasted macadamia nuts
- 1 10 oz bag Ghirardelli white chocolate melts
Instructions
For the cookies:
- In the bowl of a stand mixer combine melted butter, brown sugar, granulated sugar and vanilla. Mix on low until combined. While the mixer is on low add in the eggs, one at a time, followed by the dry ingredients. Once just combined, use a spatula fold in the macadamia nuts.
- Line a cookie sheet with parchment paper and scoop 20 even dough balls. Cover with clear wrap and chill in the refrigerator for 45 minutes, but up to 24 hours. If the dough is too soft, chill for 30 minutes, scoop the dough onto the pan, then return to the fridge only pulling out the dough balls you need to bake.
- Preheat the oven to 350°. Space 5 cookie dough balls about 2 inches a part and bake for 12 minutes, or until the edges are just set.
- These cookies will spread! As soon as the cookies come out of the oven use a round cookie cutter or glass to gently reshape the cookies into perfect circles. Place the cookie cutter over the cookie and gently scoot it around until the cookie melds into a circular shape. Let cool for 5 minutes on the baking sheet before gently transferring to a cooling rack to cool completely.
For dipping:
- Line a baking sheet with wax paper or parchment paper. These cookies are soft, so although not required it's easier to chill the cookies in the fridge or freezer for 30 minutes before dipping. Once the cookies have cooled, melt the melting wafers in a shallow heat proof bowl or plate according to directions. I typically microwave for 30 seconds, stir, then heat for 20 seconds at a time until completely smooth.
- Place each cookie, one at a time, into the melted chocolate. Use two forks to pick it up out of the chocolate and place on the prepared baking sheet. Another option is to add about 2 tablespoons of the melted chocolate on top of the lined baking sheet and press the cookie down into it. Allow to cool completely before serving!