These bakery style white chocolate macadamia nut cookies have soft chewy centers with chunks of white chocolate chips and macadamia nuts. They are guaranteed to be your new favourite cookie!
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🍪A favourite cookie
I have a few cookie recipes on this blog - snappy turtle cookies and chocolate gingerbread cookies to mention a few, but hands down, my favourite cookie is white chocolate macadamia nut cookies. So I set out to make some!
These white chocolate macadamia nut cookies are just like the ones you would find in a bakery. They have the perfect chewiness, with slightly crispy edges. The crunch of the hazelnuts and sweetness of the white chocolate chips are so perfect together. You will find that eating just one is not enough!
🥘Ingredients
Ingredient notes
- Macadamia nuts - These need to be lightly chopped for the recipe. If you can find ones already like that, it will save you time.
- White chocolate chips - You can also use baking chocolate or a white chocolate bar.
- Unsalted butter - Salted butter can be substituted. Just omit the extra salt in the recipe.
- Light brown sugar - I don't suggest using dark brown sugar in this recipe. The cookies would be too dark in colour.
🔪Instructions
Whisk flour, baking soda, salt and cornstarch together in a medium sized bowl. In a large bowl mix butter, brown sugar and granulated sugar together until combined. Add in egg and egg yolk, and mix until combined. Stir in the vanilla extract.
Add the dry ingredients to the sugar mixture, and mix until almost combined. Stir in the chocolate chips and macadamia nuts and mix until just combined. We don't want to overmix the dough here.
Cover and chill the dough in the refrigerator for at least 2 hours or overnight. If chilling for more then 2 hours, allow the dough to sit at room temperature for 20 minutes to soften it a bit before baking.
When ready to bake, roll cookie dough into 1 or 1.5 inch balls. I made mine 1.5 inches. Arrange on a cookie sheet lined with parchment paper and bake for 10-12 minutes at 350°F(177°C). I like to bake one tray at a time so the oven isn't crowded.
Cool cookies for a few minutes on their baking try, then transfer to a cooling rack to cool completely.
For more step-by-step photos and instructions, see the web story for these white chocolate macadamia nut cookies!
✔️Expert tips
- Chill the cookie dough - I know! You want to bake these NOW. These would spread too much if you baked them right away though. The dough needs time to rest and firm up a bit in the fridge.
- Bake one tray at a time - It's better to allow the heat to concentrate on one tray at a time to bake the cookies perfectly.
- Try using salted or unsalted macadamia nuts - Either would work for this cookie.
💭FAQs
They don't require to be roasted, and I didn't roast them for this recipe. However, roasting any nut will bring an extra depth of flavour to them.
Eggs play a huge part in ensuring cookies stay soft. This recipe uses a whole egg and one egg yolk.
Unbaked cookie dough can be frozen for up to 3 months in an airtight freezer container.
Baked cookies can freeze up to 3 month months as well. Thaw at room temperature.
🔖Related recipes
📋 Recipe
Bakery Style White Chocolate Macadamia Nut Cookies
Ingredients
- 2 cups all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cornstarch
- ¾ cup unsalted butter room temperature
- 1 cup light brown sugar packed
- ½ cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 ½ teaspoons vanilla extract
- 1 ¼ cups white chocolate chips
- 1 cup macadamia nuts roughly chopped
Instructions
- In a medium bowl whisk flour, baking soda, salt and cornstarch together.
- In a large bowl mix butter, brown sugar and granulated sugar together until combined. Add in egg and egg yolk and mix until combined. Then stir in the vanilla extract.
- Add in the dry ingredients to the sugar mixture, and mix until just combined. Stir in the chocolate chips and macadamia nuts.
- Cover and chill the dough in the refrigerator for at least 2 hours or overnight. If chilling for more then 2 hours, allow the dough to sit at room temperature for 20 minutes to slightly soften the dough before baking.
- Preheat oven to 350°F (177°C) and line 2 baking sheets with parchment paper. Roll cookie dough into 1 or 1.5 inch sized balls, and arrange on the cookie sheets, 2 inches apart. Bake for 10-12 minutes or until cookies are just lightly browned on the sides.
- Remove cookies from the oven and let them sit for 5 minutes before transferring them to a wire rack to cool completely. Store cookies in an airtight container at room temperature for 1 week.
Notes
- Chill the cookie dough - I know! You want to bake these NOW. These would spread too much if you baked them right away though. The dough needs time to rest and firm up a bit in the fridge.
- Bake one tray at a time - It's better to allow the heat to concentrate on one tray at a time to bake the cookies perfectly.
- Try using salted or unsalted macadamia nuts - Either would work for this cookie.
Art
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