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

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

Yield: approximately 3 dozen

Ingredients:

  • 2 cups + 2 Tablespoons (266g) all-purpose flour
  • 1/2 teaspoon 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

Directions:

  1. 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.
  2. Chill dough for at least 30 minutes (or up to 5 days) in the refrigerator.
  3. 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.
  4. 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.

Recipe 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.

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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

 

 

96 comments

  1. Sally, I absolutely love your chocolate chip cookie recipe! It is my absolute favorite and go to recipe. So, when my father-in-law requested I make him some white chocolate macadamia nut cookies, I knew there was only one place to go… Your blog! I can’t wait to try it! I hope my father-in-law enjoys them.. However, since everyone loves the chocolate chip cookies, I’m sure they won’t disappoint. 🙂 Thanks for sharing!

  2. hey sally i was wondering what i should do if i use unsalted butter like about how much salt should i use

  3. These sound amazing i love white chocolate and macadamia nuts perfect combination thanks for the recipe and all your other wonderful recipes

  4. Love love love! I love white chocolate cookies. Thanks for sharing Sally 🙂

    • Thanks Layla! I love white chocolate cookies too – in fact, I just made a batch of these this morning for a holiday party this afternoon!

  5. I just discovered your amazing blog and immediately tried out your lovers peanut butter cookies which came out absolutely perfect and they were the most delicious cookies I’ve ever had!!! The thing I also love is the fact that they came out really puffy and thick and that’s how all my family likes cookies. So the problem is that I would really like to try your white chocolate macadamia nut cookies, and they look really divine but they seem to be quite flat and thin. Would you have any suggestion or could you help me to make them puffier and thicker? Thank you in advance and thank you so much for all these amazing recipes Sally!!!

  6. These cookies are AMAZINGLY GOOD! For years I have been baking cookies and making candy at Christmas for family and friends, and it seems every year I try a new recipe for White Chocolate Macadamia Cookies because they are never quite what I am looking for, which is a soft & chewy cookie. These are hands down the best I have ever made and this recipe will be kept and used year after year from now on. The only thing I will do different next year is to chop my own macadamia nuts…I had bought a bag of pre-chopped nuts, and the pieces are way too small. I can barely taste them in the cookies. Thank you for posting this recipe! These cookies were DELICIOUS!!!

    • Hey Anne! I am SO happy you found a white chocolate macadamia cookie that you love. I agree, these are very soft and chewy! Love that about them. Thanks for reporting back!

  7. Hi Sally,

    Just wanted to say this recipe was right on the money!! You just blow me away with your wonderful recipes and step by step instructions and pics to make it so easy!!

    I had to try this recipe since these are my daughter’s favorite. I never made a white chocolate macadamia nut cookie. It was soft, chewy and melted in our mouth.

    Continue to wow us all and congrats on your cookbook being such a success! Can’t wait to purchase it…..hugs!

    • Thank you so much Lisa! What a very sweet comment; it made my monday morning that much brighter. These cookies are certainly a favorite. Thanks for reporting back and I’m glad you are excited to buy it!

  8. Hi Sally!
    I’m a HUGE fan of your perfect chocolate chip cookie. Is there a particular reason why you used this cookie base vs your standard cookie base?
    Thanks Sally!

    • Hey Melissa! Yes.. I hadn’t yet developed my other cookie base. 🙂 This recipe is from 2012. Still a great cookie base, though.

  9. Hi Sally!

    I made these cookies & they turned out great! I made a few tweaks to your recipie: used browned butter, reduced white sugar to 1/4 cup, lightly roasted the macadamia nuts & rough chopped a white chocolate baking bar for the chips. I am looking forward to trying some of your other recipes!

    Thanks!!

    Jason

  10. Hi Sally – these cookies look amazing! Even tempting enough to try and eat through the morning sickness haha! Can’t wait to bake these.

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

  12. 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?

  13. Hi Sally. How many cookies does the recipe yield?

  14. 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 🙂

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

  16. 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!

    • 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.

  17. Amazing. Taste like store bought!

  18. 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? 
    Also… 
    (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!! 

    • 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!

  19. 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!

  20. 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. 🙂

    • 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!

      • 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. 🙂 

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

  22. 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!

  23. 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.

    • 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.

      • 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

  24. Hi Sally, Love your site and recipes. These cookies look amazing.Can I use margarine as long as it’s 80% veg. oil?That’s all I have.

  25. Thank you for including the information about how much salt to use if using unsalted butter!  Saved me a Google search!

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