Caramelized White Chocolate and Macadamia Nut Cookies

Soft, chewy cookies with chunks of rich, caramelized white chocolate and crunchy macadamia nuts.

5 from 2 votes

Course Dessert

Servings 12 Cookies

Preheat oven to 250° degrees
Rough chop chocolate and scatter across a metal baking sheet. Place in preheated oven for 10 minutes. At the 10 minute point the chocolate should be melted. At this time use a spatula to spread chocolate together into a smooth layer in the center of the baking sheet. We don't want the chocolate spread to thin as we want an even browning to occur.
In 10 minute increments continue to scrape the pan and re-spread chocolate into an even layer in the center of the pan. Make sure to scrape the bottom each time as the bottom will often brown more quickly than the rest.
At about 40 minutes you should notice your white chocolate starting to take on a deeper color. Keep an eye on it however because everyone's oven heats differently. We are going for a warm, caramel color here. Mine was ready at about the hour mark.
Once the chocolate is an even, golden color remove from oven. Because we want to chop into chunks for cookies we are going to shape it into a bar like shape. I scrape mine onto another parchment lined baking sheet and smooth it into a rectangle, similar in thickness to a baking bar of chocolate. Then place baking sheet into fridge for 1 hour or until set.
Once the chocolate is set chop into cookie sized chunks and store in an airtight container.

Cream together room temperature butter and sugars at medium speed in an electric mixer until light and fluffy, 2-3 minutes.
Once creamed together add in vanilla and egg, scraping the bowl after each addition.
In a separate bowl combine flour, baking soda, salt and cornstarch with a whisk or a fork.
With the mixer on low speed slowly add in dry ingredients, being careful not to over mix.
Remove bowl from mixer and add in macadamia nuts and white chocolate chunks. Using a spatula or wooden spoon carefully fold in until evenly distributed.
Using a cookie scoop shape dough into balls and place on cookie sheet. Refrigerate for at least 1 hour, up to overnight.
When ready to bake preheat oven to 350°.
Place up to 6 cookies on a parchment lined baking sheet and bake in the middle rack of the oven for 10-12 minutes. The cookies will be light in color but just set in the center. They will continue to cook for a few minutes on the hot cookie sheet when removed so air on the side of under baked.
Cool on cookie sheet for minutes and then transfer to a cooling rack to cool completely.