Print

Bakery-Style Soft and Chewy White Chocolate Macadamia Nut Cookies

A stack of four golden brown white chocolate macadamia nut cookies piled on a small white plate near a window.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Create the best homemade white chocolate macadamia nut cookies that achieve a thick, soft, and chewy texture with crisp edges, balancing creamy white chocolate and salty macadamia nuts.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, browned and cooled slightly
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 large egg yolk (for extra chewiness)
  • 2 teaspoons vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups white chocolate chunks or chips
  • 1 cup roasted, salted macadamia nuts, roughly chopped

Instructions

  1. Brown the butter: Melt the butter in a saucepan over medium heat. Continue cooking, swirling often, until the butter foams, then brown bits form at the bottom and it smells nutty. Remove from heat and let cool for 10 minutes.
  2. In a large bowl, whisk the cooled brown butter with the brown sugar and granulated sugar until well combined.
  3. Beat in the whole egg, the extra egg yolk, and vanilla extract until the mixture is smooth and creamy.
  4. In a separate medium bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. Fold in the white chocolate chunks and chopped macadamia nuts by hand.
  7. Cover the dough and chill in the refrigerator for at least 30 minutes, or up to 24 hours for the best flavor and texture.
  8. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
  9. Scoop the dough into balls, about 2 tablespoons each, and place them 2 inches apart on the prepared sheets. For bakery-style thickness, press the tops down slightly before baking.
  10. Bake for 10 to 12 minutes, or until the edges are golden brown but the centers still look slightly soft.
  11. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Chilling the dough is key to preventing spread and achieving thick cookies.
  • For an extra salty-sweet dessert experience, sprinkle a tiny pinch of flaky sea salt on top of the dough balls just before baking.
  • Use high-quality white chocolate chunks instead of chips for better melting and creamier pockets of chocolate.

Nutrition

Find it online: https://www.unfoldrecipes.com/white-chocolate-macadamia-nut-cookies/