Sea Salt Caramel Macadamia Nut Cookies
These cookies are the perfect amount of salty-sweet and crunchy with a chewy centre. And the dough freezes up beautifully so you can have freshly baked cookies any time!
Servings: 30 small cookies
Ingredients
- 2 cups + 2 Tbsp all-purpose flour (make sure you use the spoon and level method to measure)
- 1 tsp cornstarch
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 cup unsalted butter (melted & cooled slightly)
- 1/2 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs (room temperature)
- 1 1/2 tsp pure vanilla extract
- 1 cup sea salt caramel chips
- 1 cup macadamia nut, roughly chopped
Instructions
- Sift the flour, cornstarch, baking soda, and salt together in a large bowl. Set aside.
- In a separate bowl or mixer, whisk the melted butter, brown sugar, granulated sugar, eggs and vanilla extract together until combined.
- Pour into the dry ingredients and use a rubber spatula mix together till just combined.
- Fold in the sea salt caramel chips and chopped macadamia nuts.
- Measure out a large piece of plastic wrap on the counter and spread out the dough into a rough log shape. Wrap in plastic wrap to form a log. Use your hands to roll it into a uniform log. The diameter of the log will be the size of your cookie, so keep that in mind when rolling. I generally like to keep my cookies bite sized so the diameter of my log is about 2 inches (5 cm).
- Chill in the refrigerator for at least 20-30 minutes.
- Preheat oven to 350F (177C). Line a baking sheet with parchment or a silicone baking mat.
- Remove from fridge. Unwrap the plastic wrap and use a sharp knife to slice your cookies. Approximately 1/2 inch (1 cm) thick. At this point you can freeze the cookies you don't plan on baking right away. (Don't forget to label the container with the baking instructions for later!). You can bake these cookies straight from frozen (no need to defrost!) - see below for more tips on freezing the dough.
- Place the cut cookies on the baking sheet about 2 inches apart.
- Bake 12-13 minutes or until lightly brown on the sides. The centre will still look a bit soft. It will firm up as it cools.
- Remove from the oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool.
- Baked cookies will keep at room temperature for about 4-5 days. Frozen cookie dough can keep for months in the freezer.
Notes
Tip for freezing cookie dough: If you are planning on freezing a portion of the cookie dough to bake later, write down the baking instructions on the package you store your cookie dough in so you wont have to go digging for oven temps and cook time later!
I like to slice them up then freeze them in a ziploc bag for later. Or just freeze the whole log wrapped in plastic wrap with the instructions written on top, like I did in the photo below.
When you are ready to bake cookies, just remove from the freezer about 15 minutes before you bake so it can be soft enough to slice. Then bake as normal!
Frozen cookie dough keeps for up to 4 months in the freezer!
Enjoy!
When you are ready to bake cookies, just remove from the freezer about 15 minutes before you bake so it can be soft enough to slice. Then bake as normal!
Frozen cookie dough keeps for up to 4 months in the freezer!
Enjoy!