I wanted a thick cookie to duplicate the ones at Max and Erma's, which my mom adores. I came up with this, which is similar to many such recipes, but the real trick to the flavor and thickness is in the cornstarch and the turbinado sugar. The result is a sinfully decadent and flavorful cookie. My mom said Max and Erma's cookies will now make her sad to eat, because they aren't nearly as good as these. I'm not a fan of white chocolate macadamia, and even I had trouble laying off them. Prep time does not include refrigeration. (I don't recommend skipping the fridge step--cold dough helps with the thicker consistency.)
- 1 cup unsalted butter, softened
- 1 3⁄4 cups turbinado sugar
- 2 teaspoons vanilla
- 1⁄2 teaspoon salt (heaping)
- 2 eggs
- 2 1⁄2 cups all-purpose flour
- 1⁄2 tablespoon cornstarch
- 1 teaspoon baking soda
- 12 ounces white chocolate chunks (chips will do, but chunks are better for texture and taste)
- 1⁄2 cup macadamia nuts (chopped coarsely)
- 1⁄2 cup macadamia nuts (whole)
- Preheat oven to 375°F.
- Cream butter, sugar, vanilla, and salt.
- Add eggs, beat until fluffy.
- Gradually add dry ingredients.
- Stir in white chocolate and macadamias.
- Cover with plastic wrap and refrigerate dough for at least an hour.
- Roll into balls and place on silpat or greased cookie sheet/foil.
- Bake 8-10 minutes (adjust as necessary based on actual size of your cookies).
- Let cool for a couple minutes, then remove to a cooling rack to finish cooling.