These White Chocolate Macadamia Cookies are classic cookie legends! So soft and chewy, each cookie is loaded with sinfully sweet white chocolate and creamy macadamia nuts. They’re simply delicious!
Jump to:
- The best white chocolate macadamia nut cookies
- Ingredient notes
- How to make white chocolate macadamia cookies
- Expert tips and troubleshooting
- Storing and freezing
- Tips for accurate measuring
- The importance of room temperature ingredients
- Frequently asked questions
- More classic cookie recipes
- White Chocolate Macadamia Cookie
The best white chocolate macadamia nut cookies
If I had to rank my favorite cookies, Chocolate Chip Cookies, Double Dark Chocolate Chip Cookies, and White Chocolate Macadamia Nut Cookies would all be in my top three. Sure, Subway does these flavors well, but nothing compares to homebaked cookies. This recipe features the best white chocolate macadamia nut cookies made from scratch!
Each warm, buttery white chip macadamia nut cookie is impossible to resist. Imagine a thick, tender cookie that’s bursting with gooey white chocolate and rich macadamia nuts. Yum!
Better yet, you can freeze the dough and bake it whenever you’re craving something sweet. Thank goodness because these cookies are a macadamia nut masterpiece and seriously delicious!
Ingredient notes
- All-purpose flour and bread flour - Yes, you need both! The combination of high-protein bread flour and delicate all-purpose flour gives the dough an ideal texture, leaving you with deliciously soft and chewy cookies. If you don’t have bread flour, you can use 100% all purpose flour but the texture won’t be quite as scrumptious.
- Granulated sugar and brown sugar - Both sugars will help these cookies taste deliciously sweet, while the brown sugar adds a layer of deep, molasses-like flavors.
- White chocolate - You can use white chocolate chips, chunks, chopped, etc. If white chocolate isn’t your thing, feel free to swap in milk or dark chocolate!
- Macadamia nuts - The biggest star of this recipe! Macadamia nuts add elegance to whatever you bake them in. They have a naturally sweet and buttery flavor that pairs well with cookies, muffins, cakes, and more!
How to make white chocolate macadamia cookies
Step 1: Whisk the dry ingredients. Whisk flours, baking soda, baking powder, and sea salt together in a mixing bowl.
Step 2: Cream the butter, sugars, and egg. Cream the butter and both sugars together in a bowl using an electric mixer. Add the egg and mix again.
Step 3: Finish the dough. Slowly mix the dry mix into the creamed mixture. Stir until the dough is cohesive, then fold in the white chocolate and macadamia nuts.
Step 4: Chill the cookie dough. Cover the bowl with plastic and leave it in the fridge to chill. Afterward, roll the dough into balls and return to the refrigerator until firm and chilled.
Step 5: Bake the cookies. Once firm and chilled, transfer the cookie dough balls to a parchment-lined baking sheet and bake until the edges just begin to brown.
Step 6: Let them cool, then dig in! Let the cookies cool on the cookie sheet for a few minutes before transferring them to a cooling rack. Dig in and enjoy!
Expert tips and troubleshooting
- Don’t skip chilling the dough. I know it’s tempting to bake your cookies right away, but leaving the dough in the fridge for at least 1 hour will solidify the butter and prevent the cookies from spreading.
- For a little more flavor, sprinkle the fresh-out-of-the-oven cookies with a pinch of flaky sea salt.
- Is the dough too dry? This can happen when your butter and egg are too cold. Make sure your eggs and dairy are at room temperature before getting started.
- Room temperature ingredients shortcut - To bring eggs down to room temperature quickly, submerge them in warm water for a few minutes. For butter, heat it in the microwave in 15 to 30-second intervals on a low power level until soft but not melted.
Storing and freezing
To store, keep the baked cookies in an airtight container at room temperature for about 1 week or in the fridge for up to 2 weeks. They also freeze well for about 3 months.
To store raw cookie dough, keep it in an airtight container in the fridge and bake within 2 to 4 days.
To freeze raw cookie dough, place the cookie dough balls on a baking sheet and freeze until solid. Transfer the balls to a sealed bag and freeze for up to 3 months. The cookie dough balls can be baked from frozen but may need an extra few minutes in the oven.
Tips for accurate measuring
When it comes to the science of baking, it is imperative that you’re measuring your ingredients as precisely and accurately as possible. This is why I highly recommend that you invest in a kitchen scale! Dry ingredients in particular can vary widely in terms of weight vs. volume depending on how you measure them. Using a scale will also save you time; cut back on cleanup; and will allow for more consistent baking success - a total win!
The importance of room temperature ingredients
In order to properly mix, cream or emulsify ingredients they need to be incorporated at room temperature unless stated otherwise. Adding cold ingredients can create a lumpy or curdled batter instead of a batter that is luxuriously velvety, light and fluffy.
If you haven't remembered to remove your ingredients from the fridge a few hours before baking, there are a few shortcuts that will help to bring ingredients to room temperature quickly!
Room Temperature Eggs: I like to cover my cold whole eggs with warm water for a few minutes before baking with them - after 3-5 minutes in warm water they will reach room temperature.
Room Temperature Dairy: To slightly warm butter and other dairy products I will use the microwave! Bring the microwave power down to 3, then lightly warm the ingredients in 30-second spurts until your dairy is room temperature butter is softened not melted.
Frequently asked questions
You can use either. Roasted nuts come with deeper flavors but raw nuts have a longer shelf-life. To roast the raw nuts yourself, just spread them on a baking sheet and bake in a 350ºF oven until golden. Easy peasy!
If you’re looking for a nut with a similar sweet taste and creamy mouth feel but a smaller price tag, use raw cashews, brazil nuts, or hazelnuts.
Feel free to add dried cranberries, pineapple, chopped dates, shredded coconut, etc. You can also press extra white chocolate into the top of each cookie before baking.
More classic cookie recipes
- Chocolate Hazelnut Cookies
- Chewy Molasses Cookies
- Rosemary Shortbread Cookies
- Cadbury Mini Easter Eggs Cookies
As always, I love seeing your creations and hearing from you! If you try these white chocolate macadamia cookies, please leave a review or share your creation with me on social media! You can find me on Instagram, Facebook, Youtube and Pinterest - for more delicious recipes sent straight to your inbox, sign up for my newsletter!
White Chocolate Macadamia Cookie
Equipment
- Medium Cookie Scoop or Tablespoon
Ingredients
- 120 g (1 Cup) All-Purpose Flour
- 60 g (½ Cup ) Bread Flour
- ¼ teaspoon Baking Soda
- ¾ teaspoon Baking Powder
- ½ teaspoon Salt
- 114 g (½ Cup ) Unsalted Butter
- 100 g (½ Cup ) Granulated Sugar
- 100 g (½ Cup ) Brown Sugar
- 1 Large Egg, room temperature
- 90 g (½ Cup ) Roughly Chopped Macadamia Nuts, plus a bit extra to add on top before baking if desired
- 120 g (⅔ Cup) White Chocolate Chips, plus a bit extra to add on top before baking if desired
Instructions
- Whisk together your dry ingredients – the flours, baking soda, baking powder and sea salt in a bowl and set aside.120 g All-Purpose Flour, 60 g Bread Flour, ¼ teaspoon Baking Soda, ¾ teaspoon Baking Powder, ½ teaspoon Salt
- Place the butter and sugars in your mixing bowl and using the paddle attachment, cream until you reach a fluffy, rather pale color. This should take about 5-7 minutes. Make sure to take a second to scrape down the bowl before then adding your egg mixing for an additional 3 minutes.114 g Unsalted Butter, 100 g Granulated Sugar, 100 g Brown Sugar, 1 Large Egg
- Slowly add the dry ingredients in three separate stages - the dough will look slightly crumbly but will eventually come together. Finally, mix in roughly chopped chocolate.90 g Roughly Chopped Macadamia Nuts, 120 g White Chocolate Chips
- Using a medium cookie scoop, roll your chilled dough into small balls. Place the scooped cookie dough in an airtight container and let them rest in the fridge for at least 30 minutes or so until firm and chilled. In the post above, I lay out a few reasons as to why I would recommend letting the dough chill for 24 hours!
- When ready to bake, preheat the oven to 350 degrees Fahrenheit and prepare your baking tray with parchment paper.
- Place your preferred number of cookies onto a baking sheet, and bake for about 13-15 minutes or until the edges have JUST started to brown. Remove from the oven and reshape as desired with a large circular cookie cutter, gently scooting the edges back to a perfectly circular shape. Then, let the cookies sit undisturbed for 3-5 minutes. Then, transfer to a wire rack and allow to cool completely.
Notes
- Don’t skip chilling the dough. I know it’s tempting to bake your cookies right away, but leaving the dough in the fridge for at least 1 hour will solidify the butter and prevent the cookies from spreading.
- For a little more flavor, sprinkle the fresh-out-of-the-oven cookies with a pinch of flaky sea salt.
- Is the dough too dry? This can happen when your butter and egg are too cold. Make sure your eggs and dairy are at room temperature before getting started.
- Room temperature ingredients shortcut - To bring eggs down to room temperature quickly, submerge them in warm water for a few minutes. For butter, heat it in the microwave in 15 to 30-second intervals until soft but not melted.
- To store, keep the baked cookies in an airtight container at room temperature for about 1 week or in the fridge for up to 2 weeks. They also freeze well for about 3 months.
- To store raw cookie dough, keep it in an airtight container in the fridge and bake within 2 to 4 days.
- To freeze raw cookie dough, place the cookie dough balls on a baking sheet and freeze until solid. Transfer the balls to a sealed bag and freeze for up to 3 months. The cookie dough balls can be baked from frozen but may need an extra few minutes in the oven.
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