Bakery Style White Chocolate Macadamia Nut Cookies
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Bakery Style White Chocolate Macadamia Nut Cookies
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Make bakery-style White Chocolate Macadamia Nut Cookies at home! Thick, soft, chewy, and freezer-friendly for fresh cookies on demand.
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Ingredients
- 1 cup butter softened
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup cake flour
- 1 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups white chocolate chips
- 1 cup chopped macadamia nuts
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Instructions
- Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl use a hand mixer to combine 1 cup butter (softened), 3/4 cup brown sugar, and 1/2 cup granulated sugar until smooth and creamy, about 1 minute. Look for the butter and sugar mixture to become pale, fluffy, and visibly lighter in color.
- Add 2 large eggs and 1 teaspoon vanilla extract to the mixture. Beat on low speed until just combined, about 30 seconds.
- Add in 1 cup cake flour, 1 3/4 cup all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda and 1/2 teaspoon salt. Mix until just combined.
- Pour in 2 cups white chocolate chips and 1 cup chopped macadamia nuts and use a large spoon or rubber spatula to stir them in until evenly distributed.
- Divide the dough into 8–10 equal portions for large cookies (5-6 ounces each). Roll each portion into a ball with your hands and place them on the prepared baking sheets, spaced about 3 inches apart (4 per baking sheet).
- Bake in the preheated oven for 11–14 minutes, or until the tops of the cookies are golden brown.
- Allow the cookies to cool on the baking sheets for 15 minutes before serving warm. Alternatively, transfer them to a wire rack to cool completely.
Notes
- For smaller cookies portion into 24 equal-sized dough balls, about 2 ounces each. Bake at 400 degrees for about 8 minutes.
- If you don’t have cake flour, replace it with an equal amount of all-purpose flour. The texture will still be delicious, just slightly less tender.
- Toasting Macadamia Nuts: Toast nuts at 350°F (175°C) for 5–7 minutes until golden and fragrant. Cool before adding to dough.
- For extra tall cookies, chill or freeze the dough balls before baking to reduce spreading and achieve chunky, bakery-style cookies.
- Freezing Dough Balls: Freeze pre-portioned dough balls on a baking sheet, then transfer to a freezer-safe bag. Bake directly from frozen at 400°F, adding 1–2 minutes to the baking time.
Nutrition Information
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Serving
1cookie
Calories
746kcal
(37%)
Carbohydrates
92g
(31%)
Protein
9g
(18%)
Fat
39g
(60%)
Saturated Fat
24g
(120%)
Polyunsaturated Fat
2g
Monounsaturated Fat
11g
Trans Fat
1g
Cholesterol
111mg
(37%)
Sodium
528mg
(22%)
Potassium
275mg
(8%)
Fiber
1g
(4%)
Sugar
59g
(118%)
Vitamin A
782IU
(16%)
Vitamin C
0.2mg
(0%)
Calcium
148mg
(15%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8large cookies
Amount Per Serving
Calories 746 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 746kcal | 37% |
| Carbohydrates | 92g | 31% |
| Protein | 9g | 18% |
| Fat | 39g | 60% |
| Saturated Fat | 24g | 120% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 111mg | 37% |
| Sodium | 528mg | 22% |
| Potassium | 275mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 59g | 118% |
| Vitamin A | 782IU | 16% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 148mg | 15% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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