Super-Chunk White Chocolate Macadamia Nut Cookies.

 The chewiest, chunkiest, softest version of the classic cookie.

Super Chunk Macadamia Nut Cookies - the chewiest, chunkiest, softest version of the classic cookie. @sallybakeblog

I recently baked up a couple batches of a timeless cookie jar classic. White chocolate macadamia nut cookies may not be as decadent as your typical chocolate-peanut-butter-sugar-explosion cookie, but I find their simplicity to be simply irresistible.  🙂

Salty macadamia nuts are the perfect contrast to a sweet white chocolate chip.  I love macadamia nuts because their taste is rich, smooth, and buttery – comparable to a cashew or brazil nut.

They are slightly sweet and when you grind some up into a thick, creamy consistency… you’ll get one heck of a tasty nut-butter.

Super Chunk Macadamia Nut Cookies - the chewiest, chunkiest, softest version of the classic cookie! @sallybakeblog

To make these cookies over the weekend, I took a basic drop-cookie recipe that I’ve used so many times before. The recipe is based off of the Cooks Illustrated Chocolate Chip Cookie.  I use an extra egg yolk, a higher ratio of brown sugar to white, and chill the dough for about 30 minutes.  You could chill the dough for up to 5 whole days (!!!) and let the cookie flavors really get friendly with each other.  I like to chill my cookie doughs prior to baking because a cold dough bakes up a thicker cookie.

But I had better things to do, like lay on the couch and eat these finished cookies, so 30 minutes was plenty of chilling time. This basic dough recipe produces a perfect cookie, every… single… time.   Incredibly soft and very, very chewy.

 These cookies are overloaded with stuff. Lots and lots of stuff.  Large, thick, & crunchy chunks to balance the buttery soft cookie dough.  It’s true… I’m a total texture freak. I overloaded them to the point where I was almost afraid I’d need more dough.  But I just went with it.  You’ll never see me complain about a super-chunk cookie, ya hear?

Super Chunk Macadamia Nut Cookies - the chewiest, chunkiest, softest version of the classic cookie! @sallybakeblog

The white chocolate chips get all melty, the huge macadamia nuts retain their smooth crunch, and the mildy-sweet dough envelopes it all. So good and definitely a new favorite classic!

Super-Chunk White Chocolate Macadamia Nut Cookies

Print Recipe

The chewiest, chunkiest, softest version of the classic cookie.

Yield: approximately 3 dozen


  • 2 cups + 2 tablespoons (266g) all-purpose flour
  • 1/2 teaspoons baking soda
  • 3/4 cup (170g) salted butter, softened*
  • 1 cup (200g) packed light brown sugar (or dark brown sugar)
  • 1/2 cup (100g) granulated sugar
  • 1 large egg, at room temperature
  • 1 egg yolk, at room temperature
  • 2 teaspoons vanilla extract
  • 3/4 cup (135g) white chocolate chips
  • 3/4 cup (80g) chopped macadamia nuts


Whisk the flour and baking soda in a bowl and set aside. With an electric mixer or stand mixer with a paddle attachment, cream the butter and sugars together. Add the egg, egg yolk, and vanilla and mix well on high speed until combined. Gradually add the flour mixture and stir until a dough forms (may take a couple minutes of stirring). Fold in the white chocolate chips and macadamia nuts. Do not overmix the dough at any point in this process.

Chill dough for at least 30 minutes (or up to 5 days) in the refrigerator.

Preheat oven to 325F degrees. Drop by tablespoonfuls of dough onto ungreased baking sheet. Press a few more white chocolate chips and macadamia nut pieces onto the tops for decoration. Bake for 8-10 minutes or until edges are slightly browned. The centers should appear very soft and puffy. Let cool completely on a wire rack.

Cookies stay fresh at room temperature for up to 10 days. Cookies freeze well, up to 3 months. Cookie dough balls freeze well, up to 3 months.

Additional Notes:

*You can use unsalted butter instead. If using, add 1/4 teaspoon of salt with the flour and baking soda.

*Make sure to keep dough cold at all times while the batches are baking. I kept my dough in the refrigerator in between batches.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.


After you make these cookies, try this recipe next!

Soft-Baked Reese’s Pieces Butterscotch Cookies

Soft-Baked Reese's Pieces Butterscotch Cookies


See more cookie recipes.

See more white chocolate recipes.

Super Chunk Macadamia Nut Cookies - the chewiest, chunkiest, softest version of the classic cookie! @sallybakeblog




93 Responses to “Super-Chunk White Chocolate Macadamia Nut Cookies.”

  1. #
    Berniceposted July 13, 2014 at 2:52 am

    Hi sally, would you mind adding gram measurements to the recipe? That would be very much appreciated. Love your blog!


  2. #
    Sara Foxposted September 16, 2014 at 7:42 am

    These cookies look DELISH! I bought some macadamia nuts. However- my husband made macadamia butter out of it while I was still at work! Is it possible to still use the same recipe but to omit the macadamia nuts?


    • Sallyreplied on September 16th, 2014 at 11:41 am

      Yep. You may leave out the macadamia nuts.


  3. #
    Robinposted September 30, 2014 at 11:28 pm

    Hi Sally. How many cookies does the recipe yield?


    • Sallyreplied on October 13th, 2014 at 9:58 am

      approximately 3 dozen


  4. #
    Franchescaposted November 29, 2014 at 9:59 pm

    Hi Ms. Sally,
    I tried the recipe, followed your recipe to a T (by the way, I’m a novice in baking) so sorry… Would just like to know if the the dough was suppose to be a bit crumbly? Mine was, but it was delicious. Was so tempted to eat the bits of it even before baking hehehe… I was kind of having a hard time forming it… But when it baked, my oh my… It was really really good….
    Thank you for sharing yoyr recipe Ms. Sally 🙂


  5. #
    Katieposted December 13, 2014 at 3:02 pm

    We made a batch of the dough and used unsalted butter. We forgot to add salt. Will the cookies turn out ok without salt?


  6. #
    Lesleyposted January 19, 2015 at 9:55 am

    Hi Sally,

    I am from the Philippines and I would just like to say that I enjoy your blog and have tried and loved many of your recipes. However, this particular recipe is quite tricky to me. Upon baking, these cookies were really soft and chewy. However, it becomes dehydrated the following day. I have tried to bake this twice and I got similar results — hard cookies. Why does this happen? What should I adjust?

    Please note that I susbstituted vegetable oil for butter…I thought that this could not be the problem because I have also substituted for other recipes and they turned out fine.

    Thanks so much! I would love to perfect this recipe…God bless!


    • Sallyreplied on January 19th, 2015 at 2:26 pm

      I suggest using butter as the recipe tastes. Oil tends to make cookies a little too greasy and thus becoming crispy as the days go on.


  7. #
    channaposted April 2, 2015 at 5:31 pm

    Amazing. Taste like store bought!


  8. #
    Elva Sarteposted July 25, 2015 at 10:58 am

    Hi Sally! I just tried making these today and they are amazing! My family loves them! I stumbled into a few problems though. 
    (1) some of the cookies did not bake properly. The bottom of the cookies are still doughy/ raw. How do I solve this problem? 
    (2) Despite chilling them for 30 minutes the cookie still spread. I did notice though that when I mixed the dough, it was softer and stickier than it should be. Why is that? 

    Thank you so much for getting back to me! I love your recipes so much! you are amazing!! 


    • Sallyreplied on July 25th, 2015 at 1:13 pm

      Elva, it sounds like the cookies weren’t baked all the way through. For the spreading– I suggest chilling for a little longer. Maybe closer to 2 hours. You can also try adding an extra 3-4 Tablespoons of flour to the dough. This should help!


  9. #
    Rajposted August 18, 2015 at 12:39 pm

    Amazing Sally.
    Loved them. Just chilled a little less as I honestly like thin crispy cookies.
    But apart from that followed it to the T and come out amazing.  Just wanted to ask one thing… Can’t taste the white chocolate chips… Any ideas how to make sure they stand out like the bakery ones.
    I am from Singapore… Tropics/ sea level/ always hotand humid!


  10. #
    Natalieposted December 10, 2015 at 9:06 pm

    Sally! Your blog is always my go-to for sweet creations. I made your Chewy Chocolate Chunk cookies last week, and they were a BIG hit. I want to make the white chocolate macadamia nut cookies this weekend, but I am conflicted on whether or not I should use this recipe OR the base recipe from the Chewy Chocolate Chunk cookies. I notice the macadamia nut recipe is older and before you used melted butter + cornstarch. Which method do you think would be best? I’m temped to stay true to your original recipe, but I wondered what your thoughts are since you’ve modified your recipe since then. 🙂


    • Sallyreplied on December 12th, 2015 at 11:58 am

      Natalie, I love them both! Is that an acceptable answer? Haha! I don’t think I could choose. I say try this recipe first. I truly love these cookies with the white chocolate and macadamia nuts as is!


      • Nataliereplied on December 12th, 2015 at 12:46 pm

        Thanks for the reply! 🙂 I went with my gut and made the original recipe last night, and they did not disappoint! The cookie texture was a perfect with the macadamia nuts. I am very glad I tried (and loved) both, and will use them often. It’s a relief having official “go-to” recipes now!

        Thanks again for all of your hard work to make the best recipes. I used to spend hours reading recipe reviews on a million different sites to make sure I was using “the best of the best,” but now I just use your recipes because they’re always great, plus you already did all of the hard work to find the best. 🙂 

  11. #
    Christinaposted March 5, 2016 at 1:49 pm

    Hi Sally! just a quick question, why is it important to keep the batches cold between cooking?


    • Sallyreplied on March 6th, 2016 at 2:54 pm

      You always want to work with cold cookie dough- helps prevent spreading.


  12. #
    Frances Zposted March 14, 2016 at 7:47 pm

    I know this sounds really dumb, but can I leave out the Mac nuts? I kind of don’t have them on hand but i literally have everything else 🙁
    thank you!


  13. #
    Donna G.posted April 10, 2016 at 11:15 am

    Hi Sally,  these cookies taste great but for some reason mine are not soft.  Do you think I baked them too long?  Checked them after 8 minutes but still seemed mushy, so did another 2 minutes – still not very firm – so another 2 minutes.  They are light brown in color and did not burn, but they are not soft.  I have to put a piece of bread in the container to soften them up.  Also, do you fold the nuts and chips in by hand or with the mixer?  The dough seems very stiff to me.  Thanks.


    • Sallyreplied on April 11th, 2016 at 7:30 am

      Donna, do you have a convection oven? Regardless, how about lowering the oven temperature by 25 degrees. This should help. I fold in the macadamia nuts and white chocolate chips just by hand.


      • Donna G.replied on April 11th, 2016 at 9:56 am

        Hi Sally,  thank you for responding.  I apologize for the double posts – having trouble with the computer lately and it did not show what I had posted the first time until I posted the second time.  Sorry.  Anyway, yes I do have a convection oven and sometimes reduce temps. by about 25 degrees especially for glass baking dishes.  I will try that the next time and see how it goes but will probably need to bake them even longer.  Thanks again, Donna

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