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White Chocolate Macadamia Nut Cookies
5 from 3 votes

White Chocolate Macadamia Nut Cookies

Sweet, chewy, and filled with crunchy macadamia nuts, these white chocolate macadamia nut cookies are a must for any cookie platter.

Prep Time
15 mins
Cook Time
13 mins
Additional Time
1 d
Total Time
1 d 28 mins
Servings: 48 cookies
Course: Baked Goods

Ingredients

  • 2 cups all-purpose flour minus 2 tablespoons
  • 1 ⅔ cups bread flour
  • 1 ¼ teaspoons baking soda
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons salt fine sea salt
  • 1 ¼ cups butter unsalted
  • 1 ¼ cups light brown sugar packed
  • 1 cup granulated sugar plus 2 tablespoons
  • 2 egg large
  • 2 teaspoons vanilla extract pure
  • 1 ¼ cups white chocolate chips
  • 1 cup macadamia nuts pieces

Instructions

    Cup of Yum
  1. Whisk together flours, baking soda, baking powder and salt in a bowl. Set aside.
  2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Stir in white chocolate chips and macadamia nuts. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
  3. When ready to bake, let dough sit at room temperature for about 30-40 minutes to make it easier to scoop.
  4. Preheat oven to 350°F. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
  5. Use a medium cookie scoop (1.25 to 1.5 tablespoons) to scoop balls of the cookie dough onto the baking sheet at least 2 inches apart. Bake for 11-13 minutes, or until the edges are golden but the centers are still soft. Cool on the baking sheet for 5-10 minutes before transferring to a wire rack to cool completely.
  6. Repeat with remaining dough or reserve dough, refrigerated, for baking remaining batches the next day.

Notes

  • Helpful resources:
  • Adapted from The New York Times
  • Before you get started, make sure you know how to measure flour correctly so these white chocolate macadamia nut cookies come out perfect every time.
  • This recipe also uses brown sugar for some added chewiness. If you’re out of brown sugar, learn how to make a simple brown sugar substitute.
  • You can also learn how to soften brown sugar in case yours hardened in the pantry. It’ll save you a trip to the grocery store!