White Chocolate Macadamia Nut Cookies

Ingredient Notes

For the ingredient measurements and entire recipe, be sure to scroll down to the bottom of the blog post where the recipe card is located.

• White Chocolate: the star ingredient! Sweet and creamy with a buttery melt-in-your-mouth texture. I love using the Ghirardelli white chocolate chips.
• Macadamia nuts: these nuts have a rich and buttery taste and crunchy texture. You can try roasting them to enhance their flavor and add depth to the cookies!
• All-purpose flour: the base of this cookie dough, helping to provide structure and creates the perfect tender crumb.
• Other dry ingredients: baking powder, cornstarch and salt. If you have made my cookie recipes before, you know I love adding in cornstarch. The cornstarch is a thickener so it helps prevent the cookies from baking too flat, and it also helps to create a super soft buttery cookie. 
• Butter: Unsalted butter is typically used for its richness and to control the amount of salt in the recipe. It’s the fat component that gives the cookies their tender, rich mouthfeel.
• Sugars: A love to use a combination of white (granulated) sugar and brown sugar. White sugar adds sweetness and aids in spreading, while the brown sugar brings a touch of molasses flavor and moisture, contributing to a chewier texture.
• Eggs: be sure to bring them to room temperature. Adding in the extra egg yolk really help give the cookies that nice chew we’re looking for! 
• Flaky sea salt: I love Maldon. It’s the perfect finishing touch and really not optional in my opinion! It balances out the sweet flavors and compliments this cookie really well. 

Jump to Recipe

Step by Step Directions

For the full recipe instructions, scroll down to the bottom of the blog post to the recipe card.

1. Melt the white chocolate chips and butter together. Then whisk in vanilla.
2. Beat the eggs and sugars together in a stand mixer fitted with the whisk attachment.
3. Stir in the melted white chocolate mixture.
4. Fold in the dry ingredients.
5. Add in the white chocolate chips and macadamia nuts.
6. Bake and finish with flaky sea salt.

Expert Tips

• Don’t Over mix: Once you’ve added your dry ingredients, mix just until they’re incorporated. Over mixing can lead to tough cookies because of excess gluten development.
• Chill the Dough: Chilling the cookie dough for just 10 minutes (or you can chill them up to overnight if you want) can improve the texture and flavor of your cookies. Cold dough also prevents the cookies from spreading too much during baking, leading to a thicker, chewier cookie.
• Uniform Size: Use a cookie scoop or measuring spoon to ensure all your cookies are the same size. This helps them to bake evenly and finish at the same time. I like to use a 2 tbsp. cookie scoop.
• Underbake Slightly: For chewy cookies, remove them from the oven when they are just set around the edges but still soft in the middle. They will continue to cook on the baking sheet after you take them out of the oven.
• Proper Spacing: Place the dough balls a few inches apart on the baking sheet to allow room for spreading. I only bake 6 cookies at a time; this ensures they won’t bake into each other, spread too much and will cook evenly.
• Cooling Process: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. This helps them set up and become firm enough to move without breaking.
• Baking Sheets: Use parchment paper or a silicone baking mat on your baking sheets for non-stick baking and easy cleanup.
  

Variations and Substitutions

1. Almond Extract: For a hint of nutty flavor that pairs well with the macadamia nuts.
2. Espresso Powder: A small amount can intensify the chocolate flavor without making the cookies taste like coffee.
3. Spices: Depending on the desired flavor profile, spices like cinnamon or nutmeg can add warmth and complexity.
4. Festive Mix-ins: Consider adding dried cranberries or chopped dried cherries to the dough for a pop of festive color and a tart counterpoint to the sweet white chocolate.
5. Decoration: Drizzle the cookies with colored icing or sprinkle them with edible glitter or holiday-themed sprinkles to make them extra merry and bright.

Storage and Freezing

• Short term: these cookies will last up to 5 days properly stored in an airtight container at room temperature. You can stack them with sheets of parchment paper in between to prevent sticking. Be sure cookies are completely cool before storing to prevent condensation that can make them soggy.
• Freezing: cool completely, store in an airtight container, and write the date on the container so you know when you froze them. These will keep well for up to 3 months!