These white chocolate macadamia nut cookies have soft chewy centers and chunks of white chocolate chips and macadamia nuts. These are guaranteed to be your new favourite cookie!
Jump straight to the recipe!
Hands down, my favourite cookie is white chocolate macadamia nut cookies. I set out to create the perfect recipe and this is it! These have the perfect chewiness and are loaded with chunks of macadamia nuts and white chocolate chips.
What makes these cookies great?
- Lots of chunks - white chocolate and nuts
- Soft bakery style cookies
- Chewy centers
- Crispy edges
Ingredients
- Flour - all purpose works best for cookies
- Baking soda
- Salt
- Butter - this recipe uses unsalted. You can use salted butter but omit the extra salt in the recipe.
- Cornstarch - this helps make the cookie have a chewy interior
- Sugar - This recipe uses a combination of brown sugar and granulated sugar. Brown sugar gives a sweetness and extra flavour and the granulated sugar provides the cookie to spread.
- Egg - This recipe uses one large egg and one egg yolk. The extra egg yolk gives an extra richness to the cookie.
- Vanilla extract
- White chocolate chips
- Macadamia nuts - I used plain macadamia nuts because I couldn't find salted. Salted would pair nicely with the sweetness of the cookie. The unsalted was super yummy to though.
How to make white chocolate macadamia nut cookies
- Whisk the dry ingredients together - I like to do this first
- Combine the wet ingredients - In a bowl of a stand mixer, mix the butter and both sugars until the butter is lightened, about 2 minutes. Then add in the rest of the ingredients and mix until combined.
- Add the dry ingredients to the wet ingredients - mix until just combined.
- Bake the cookies - Make 1" balls of cookie dough and place on a silicone lined baking sheet. Flatten them down slightly and bake at 350°F for 10-12 minutes.
Top 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.
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Recipe
White Chocolate Macadamia Nut Cookies
Yield:
30 cookies
Prep Time:
10 minutes
Cook Time:
12 minutes
Additional Time:
2 hours
Total Time:
2 hours 22 minutes
These white chocolate macadamia nut cookies have soft chewy centers and chunks of white chocolate chips and macadamia nuts. These are guaranteed to be your new favourite cookie!
Ingredients
- 2 cups (250g) all purpose flour
- 1 teaspoon (4g) baking soda
- ½ teaspoon (3g) salt
- 1 teaspoon (2.5g) cornstarch
- ¾ cups (170g) unsalted butter, room temperature
- 1 cup (198g) light brown sugar, packed
- ½ cup (100g) granulated sugar
- 1 large egg (57g)
- 1 large egg yolk (18g)
- 1 ½ teaspoon (6g) vanilla extract
- 1 ¼ cup (220g) white chocolate chips
- 1 cup (125g) macadamia nuts, roughly chopped
Instructions
- In a medium bowl whisk flour, baking soda, salt and cornstarch together. Set aside.
- In a large bowl mix butter, brown sugar and granulated sugar together until the butter has lightened. Add in egg and egg yolk and mix until combined. Then stir in the vanilla extract. Add in the dry ingredients 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 soften it a bit.
- Preheat oven to 350°F and line 2 baking sheets with silicone mats. Roll cookie dough into 1 inch sized balls and arrange on the cookie sheets, 3 inches apart. Flatten the cookie balls slightly and 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.
Nutrition Information:
Yield: 30 Serving Size: 1Amount Per Serving: Calories: 73Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 19mgSodium: 12mgCarbohydrates: 13gFiber: 0gSugar: 6gProtein: 2g
All nutritional information provided on ninakneadstobake.com are intended for informational purposes only.
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