Masterpiece White Chocolate Macadamia Cookies are from a recipe I’ve used for over a decade. Their name was inspired by their appearance right out of the oven. I’d expected them to be quite flat, but they were thick, bumpy and what I considered to be a masterpiece.
Or at least relatively speaking. My usual favorite macadamia cookies in terms of taste and texture almost always have shortening incorporated. These are made with 100% butter along with some slightly unusual ingredients that probably contribute to the texture.
Masterpiece White Chocolate Macadamia Cookies include both Bailey’s Irish Cream and and cornstarch — two things you don’t usually find in macadamia nut cookies. This came about by accident, really. I didn’t have cake flour (which also works) and had to use the cake flour substitute. It’s not a great substitute in cakes in my opinion, but in this instance it worked perfectly. For the original 1 1/2 cups cake flour, I used 1 1/2 cup all-purpose minus 3 tablespoons and 3 tablespoons of cornstarch. And I really think the cornstarch improved the texture in that it made them a little crumblier. Since then I’ve made these with cake flour, and while they are good, they’re not quite the same.
Masterpiece White Chocolate Macadamia
- 1 stick unsalted butter, softened (114 grams)
- 1/2 cup packed brown sugar (100 grams)
- 1/2 cup granulated sugar (100 grams)
- 1 large egg room temperature
- 1/2 teaspoon vanilla
- 1 tablespoon Bailey's Irish Cream or non-dairy creamer
- 1 1/2 cups MINUS 3 T. AP flour (160 grams)
- 3 tablespoons cornstarch (20 grams)
- 1 teaspoon baking soda
- 1/2 teaspoon salt 3/4 teaspoon if using unsalted macadamia nuts
- 1 cup chopped macadamia nuts lightly toasted before chopping
- 1 cup white chips (or chopped white chocolate)
- Preheat oven to 375 degrees F.
- In a mixing bowl, cream butter and both sugars. Beat in egg, vanilla and Baileys.
- Stir together flour, cornstarch, baking soda and salt. Stir in nuts and white chocolate (or chips).
- Drop dough by rounded tablespoons onto a parchment or nonstick foil lined baking sheet. Bake for 11-13 minutes.