White Chocolate Macadamia Cookies

White Chocolate Macadamia Nut Cookies Recipe

YIELD 32 cookies


  • cups (350 g/12.3 oz.) all-purpose flour
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (2 sticks/225 g) unsalted butter, softened to room temperature
  • ¾ cup (150 g/5.3 oz.) light brown sugar (dark is ok, too)
  • ½ cup (100 g/3.5 oz.) granulated sugar
  • 2 large eggs , at room temperature
  • teaspoons vanilla extract
  • 1 cup (170 g/6 oz.) coarsely chopped white chocolate or white chocolate chips
  • 1 cup macadamia nuts , coarsely chopped


  1. In a medium bowl sift together flour, baking soda and salt. Set aside.
  2. In a mixer bowl fitted with the paddle attachment, beat butter on medium speed for one minute until creamy. Add granulated sugar and brown sugar and beat on medium speed until fluffy, about 3 minutes. Add eggs and vanilla and beat until combined. Add flour mixture and mix just until combined. Do not over mix. Fold in white chocolate and macadamia nuts.
  3. I highly recommend chilling the dough for at least 1 hour (or up to 3 days). This step results in thicker cookies that spread less when baked. If you're short in time, skip this step.
  4. Preheat oven to 350°F/180°C degrees. Line baking sheets with parchment paper or silicone baking mats. I used 2 large baking sheets, but you might need 3, depending on their size.
  5. If the dough was refrigerated for a long time and is hard to handle, leave it on the counter for a few minutes to soften.
  6. Drop rounded balls of dough onto prepared baking sheet, the size of 1½ tablespoons each (use an ice-cream scoop or heaping tablespoon). Bake for 8-10 minutes, until cookies just begin to brown at the edges, but the center is still soft. Cookies will appear undone but will continue to bake on the warm baking sheet. Remove baking sheets from oven to a wire rack and leave to cool for 10 minutes or until the cookies are easy to transfer without breaking, then gently transfer cookies to a wire rack to cool completely.
  7. Store cookies at room temperature in an airtight container for up to 3 days. Cookies can be frozen for up to 2 months.