White Chocolate Macadamia Nut Cookies

White Chocolate Macadamia Nut cookies honestly have no business being this good. They are just as easy to make as a chocolate chip cookie and I’m using chopped up white chocolate bars here to make these big pools of chocolate throughout the cookies. You end up with a chewy, salty and sweet cookie that tastes amazing.

I wanted these cookies to be chewy and gooey so we’re using lots of white chocolate chunks throughout- the dough is there to just hold everything together. Let me show you how to make them!

How to Make White Chocolate Macadamia Nut Cookies

The ingredients for this recipe are simple and very similar to a classic chocolate chip cookie. I will say if you can find caramelized white chocolate bars to use in this recipe, they are a little extra special and taste amazing here.

We’re starting out by stirring together the dry ingredients in a bowl and setting this mixture aside. This recipe uses melted butter, which makes it easy to mix together but also means it benefits from a trip the fridge before you bake it. Mix the melted butter the granulated and brown sugars to start.

Add in the eggs and vanilla extract next- I’m using vanilla bean paste which is also a great option here and give everything a mix until it’s well combined. If your ingredients are not all at room temperature here, the mixture may look slightly separated at this stage. I’ve made it both ways and did not feel like there was any notable difference in the end results, so no need to stress!

Add in the dry mixture and mix until you have a thick dough, and then stir in your white chocolate chunks and chopped macadamia nuts. I love using bar chocolate here because you get lots of sizes of chocolate chunks and little pools of chocolate through the cookies.

Scoop the cookie dough into 2 tablespoon-full sized balls and place them all on a sheet tray before covering and placing them in the fridge for at least an hour, or up to 12 hours. If you need to make them further ahead, let them chill for at least an hour before freezing the dough.

Then it’s time to bake- I like to press an extra chocolate chunk into the top of each cookie and sprinkle flakey salt over the tops before baking. The cookies are finished when they are spread, golden brown around the edges, and no longer look wet on top anywhere.

Cool the cookies on the pan for 10 minutes before enjoying warm or storing for later!

Tips for the Perfect White Chocolate Macadamia Nut Cookies

Here are my tips to help you make the best white chocolate macadamia nut cookies:

• Do I have to use white chocolate bars? You can absolutely make these cookies with white chocolate chips instead of chopped chocolate, but I think it’s worth the extra step because you get a really lovely textural experience with chopped chocolate instead- plus you can choose chocolate that you like the taste of more easily!
• Do I have to chill these cookies? Yes, it’s an important step and impacts how the cookies bake and spread, so don’t skip this step.
• Do I have to add extra chocolate and salt on top? No, both of these are optional but I think they make a tastier, prettier cookie!
• How do I know when the cookies have finished baking? They should look set and no longer wet on the tops, and should be golden brown around the edges.
• Can I store these cookies before baking? Yes, you can freeze these cookies for months and bake from frozen, though they will spread slightly less from frozen than they do from just chilled.
• I’m at about 5,000 ft. above sea level and I find that most people who live between about 3,000-7,000 ft. above sea level do not need to make any adjustments to my recipes.

Enjoy!

Print

White Chocolate Macadamia Nut Cookies

Servings 30 cookies

Ingredients

• 2 1/2 cups flour
• 2 tbs. cornstarch
• 1 tsp. salt
• 3/4 tsp. baking soda
• 1 cup melted butter
• 1 cup dark brown sugar
• 1/2 cup granulated sugar
• 2 eggs
• 2 tbs. milk
• 2 tsp. vanilla extract
• 10 oz white chocolate chunks
• 1 cup roughly chopped macadamia nuts
• 3 tbs. flakey salt

Instructions

1. In a medium bowl, stir together the flour, cornstarch, salt, and baking soda and set this mixture aside.
2. In a large bowl, beat together the softened butter, dark brown sugar, and granulated sugar until well combined, about 1 minute with an electric mixer. Add in the eggs, milk, and vanilla extract and mix until well combined- the mixture may look slightly split at this point if your ingredients are not all at room temp, but it will come back together with the dry mixture.
3. Add in the flour, cornstarch, salt, and baking soda, and beat together until a soft dough forms and there are no dry pockets of flour remaining.
4. Using a spatula, stir in the chopped chocolate, being sure to reserve about 2-3 tbs. of each type of chocolate. Scoop the dough into even cookie dough balls about 2-tablespoonfuls onto a lined baking sheet that will fit into your fridge.
5. Gently press a couple of chunks of the reserved chocolate into the top of each cookie dough ball, and sprinkle all the cookie dough generously with flakey salt. Cover the pan tightly with plastic wrap and chill for at least an hour, and up to 12 hours before baking.
6. When you’re ready to bake, line a baking sheet with parchment paper and preheat your oven to 350 degrees. Place your chilled dough straight from the fridge onto your baking sheet with space for the cookies to spread- about 6 cookies per half-sheet pan. Bake the cookies for 8-10 minutes, or until the edges are lightly golden brown. The centers may look a little under baked, but they will cook through while they cool on the baking sheet. Cool the cookies completely on the baking sheet and enjoy the cookies warm. Enjoy!

Nicole Hampton

Hello and welcome! My name is Nicole, and Dough-eyed is a food blog for people who want to bake for their family and friends in high-altitude areas. Think of me as a friendly voice there with you in the kitchen, here to give you confidence when you’re baking, and to help you with the struggles of baking at high-altitude. Come back every week for new recipes, tips, and advice on high-altitude baking!