White Chocolate Macadamia Nut Cookies are a classic. I like my cookies to be soft and chewy – the added crunch for the macadamia nut is perfect and white chocolate chips add an additional sweetness to this delicious cookie!
Why hello there. I had this cookie on my blog several, and I mean several, years ago. Well…I updated it. So here is my new and official White Chocolate Chip Macadamia Nut Cookie recipe!!
Their is typically some sort of inspiration or moment that happens in my life that stirs these recipe thoughts in my head. In this case, I was at the Arboretum with my kiddos and they sell some big ass delicious cookies there. I purchased a white chocolate macadamia nut cookie (a little unusual for my taste. I prefer just chocolate chip) but it was staring at me so I went for it.
It was GOOD.
I’ll be honest, white chocolate is not my thing. However, this cookie is. I enjoy the addition of white chocolate when it’s not the star of the show… a little drizzle here and there or in this case, part of a cookie that also has a nut in it.
These are just so classic. I think that’s what I love about them. Plus the actual cookie dough is awesome – it bakes up nicely into a chewy and soft cookie.
I hope you enjoy these as much as I do!
- 2¾ cups all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- 1¼ teaspoons salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 3/4 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg plus 1 large egg yolk, room temperature
- 1 tablespoon pure vanilla extract
- 1 cup chopped macadamia nuts (chop then measure)
- 1 cup white chocolate chips plus additional for adding to the top of the cookies.
- Preheat oven to 350 degrees and line a cookie sheet with parchment paper.
- In a stand-alone mixer fitted with a paddle attachment (hand-held mixer works too), add softened butter, granulated sugar and brown sugar and mix until fluffy, about 3 minutes, scraping down sides of bowl as necessary.
- Next, add egg, egg yolk and vanilla and mix again until creamy, scraping down sides of bowl as necessary.
- Mix dry ingredients - flour, cornstarch, baking soda and salt into a separate bowl.
- With mixer on low-speed, gradually add the bowl of dry ingredients just until they are incorporated. Lastly, add macadamia nuts and white chocolate chips and stir just until incorporated.
- Measure about 2 tablespoons of dough and drop on cookie sheet. Add additional white chocolate chips to the top of the cookie if desired. Bake for 10-13 minutes depending on how you like your cookies. I like to under-bake slightly so they are chewy in the center. You could always test baking time by baking one cookie and see how it turns out. I do this often so I don't ruin a whole sheet of them. Let cool on cookie sheet for 2 minutes then remove to a cooling rack to cool completely.
You can measure out the dough and freeze them into the balls for easy baking later. The dough will last up to 3 months in the freezer if stored properly. Baked cookies can also be frozen for up to 3 months when stored properly in freezer.