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–+ servings

White Chocolate Macadamia Nut Cookies

These white chocolate macadamia nut cookies are loaded with creamy white chocolate and buttery macadamia nuts, without being overly sweet or greasy. This recipe has been carefully tested to create a not-too-sweet cookie with crisp golden edges and soft, chewy centers.
5 from 1 vote
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Prep Time 30 minutes
Chill Time 4 hours
Cook Time 20 minutes
Total Time 4 hours 50 minutes
Servings 15 cookies
Category Sweet

Ingredients
 

  • 2 cups all-purpose flour (spooned and leveled)
  • 1 tsp baking soda
  • 1 ½ tsp kosher salt (I use Diamond Crystal; if using Morton or table salt, reduce to 1 tsp)
  • 14 Tbsp (1 ¾ sticks) unsalted butter, at room temperature
  • ¾ cup light brown sugar, tightly packed
  • ¼ cup + 2 Tbsp granulated sugar
  • 1 large egg, cold (from the fridge)
  • 1 large egg yolk, cold (from the fridge)
  • 2 tsp pure vanilla extract
  • 1 cup (about 120g – 130g) macadamia nuts, dry roasted or toasted at home (see Note 1)
  • 1 ¼ cup (200g) white chocolate, chopped into ¼" chunks, divided

Instructions

Preparing the Cookie Dough

  • In a large bowl, whisk together the flour, baking soda, and salt until well combined. Set aside.
    2 cups all-purpose flour
    1 tsp baking soda
    1 ½ tsp kosher salt
  • In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, brown sugar, and granulated sugar. Mix on low speed just until well combined, scraping down the sides of the bowl with a rubber spatula as necessary.
    Pro tip: Despite what many recipes indicate, you do not need to mix until "light and fluffy". Rather, you want to incorporate the least amount of air as possible into the cookie dough so that the cookies do not become "cakey".
    14 Tbsp (1 ¾ sticks) unsalted butter, at room temperature
    ¾ cup light brown sugar, tightly packed
    ¼ cup + 2 Tbsp granulated sugar
  • With the mixer still on a low speed, add in the cold egg and egg yolk, followed by the vanilla. Continue to mix, again just until well combined.
    1 large egg, cold (from the fridge)
    1 large egg yolk, cold (from the fridge)
    2 tsp pure vanilla extract
  • Add the dry flour mixture to the wet ingredients, half at a time. Continue to mix on low until just a few streaks of flour remain.
  • Using a rubber spatula, fold in 1 cup of the white chocolate chunks (reserving the remaining ¼ cup) and all of the macadamia nuts just until evenly distributed. Cover the bowl with plastic wrap and chill the dough in the refrigerator for 20 minutes.
    1 cup (about 120g – 130g) macadamia nuts, dry roasted or toasted at home
  • Remove the dough from the refrigerator. Using a ¼-cup measuring cup or scoop, portion the dough into 15 equal mounds and set each on a baking sheet lined with parchment paper. Roll each mound between your hands to form a smooth ball, then gently press down with the palm of your hand to form a thick puck shape. Distribute the reserved ¼ cup of white chocolate chunks across the tops of the cookie pucks to fill in any gaps.
    Note: The cookie dough pucks can be placed close together during this stage, as they will be spaced apart later before baking.
  • Cover the baking sheet with plastic wrap and chill the cookies in the refrigerator for at least 4 hours, but ideally overnight.
    Pro tip: At this point, you can also freeze the shaped cookies for later. Simply freeze them on a baking sheet or large plate in a single layer for a few hours, then transfer them to an airtight container.

Baking the Cookies

  • Preheat the oven to 325℉.
  • Place the cookies on a fresh baking sheet lined with parchment paper, spacing them 2" to 3" apart.
    Note: I recommend only baking 6 cookies at a time on a single baking sheet, as they will spread in the oven. If you have a second baking sheet, you can bake two pans at a time.
  • Bake in the center of the oven until the edges are golden brown and the centers are still slightly pale (about 18 to 20 minutes). They will continue to bake on the pan once removed.
    Note: If baking two sheets at once, place on the upper and lower thirds of the oven and swap their positions halfway through.
  • Remove from the oven and gently bang the baking sheet on the counter to deflate the cookies. Allow them to cool on the pan for 5 minutes, then transfer them to a wire rack to cool completely.
  • Store cooled cookies in an airtight container lined with paper towel.

Notes

  1. Macadamia Nuts: This recipe works best with dry-roasted, unsalted macadamia nuts. If using raw nuts, toast them in a 350°F oven for 5 to 8 minutes, then let them cool completely before adding them to the dough.

Nutrition

Calories: 361kcal | Carbohydrates: 38g | Protein: 4g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 0.4g | Cholesterol: 56mg | Sodium: 328mg | Potassium: 113mg | Fiber: 1g | Sugar: 24g | Vitamin A: 365IU | Vitamin C: 0.2mg | Calcium: 52mg | Iron: 1mg
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