Addictive Recipes from a Self-Taught Baker

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


  • 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


  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.

Did you make a recipe?

Tag @sallysbakeblog on Instagram and hashtag it #sallysbakingaddiction.

© 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




  1. Sally, I really do love you. Like, beyond comprehension, ya hear?? White chocolate macadamia nut cookies are one of those cookies that I (sadly) often forget about, but when I’m reacquainted with them, it’s love at first sight alllll over again. So thick and sweet, but balanced with those chunky hunks of delicious macadamia nuts. And don’t even get me started on the ridiculousness of white chocolate–so awesome. I love your cookie recipe, swear by it, and think I need to inhale an entire batch (I’ll even eat the deformed or bitten ones, hehe!) with you right now.

    • they are one of my favorite cookie recipes too Hayley! You can’t beat these classic… I am also in love with macadamia nuts. they are so “buttery” tasting.. which is probably why I love them! I have lots of cookie scraps leftover too lol 😉

  2. This is my absolute favorite cookie combo! Jason just moved back to SF so I’ll have to make a batch and send these over in a care package!

  3. These are so totally calling my name. I am in LOVE with macadamia nuts. If I buy them no lie, I end up eating them before they make it into baked goods. These cookies have me drooling Sally!

    • I am not sure who they made it into these cookies Dorothy! I LOVE macadamia nuts… I can do huge damage to a container of them!

  4. I love white chocolate macadamia nut cookies! Seeing this recipe brings me back to going to Mrs. Field’s after school when I was young. Macadamia nuts are one of my faves; I think of them as pretty tropical, so I typically pair them with mango. But white chocolate goes with everything!

  5. looks great! brings back memories of high school lunch… going to subway w/ friends & getting a white chocolate macadamia nut cookie for dessert. yum!

  6. Lovely overload situation. And the C.I. recipe never fails. They look so chewy and full of flavor; I can almost see the butter. Or taste it. Mmm, good stuff!

    And I like the edge of the blue plate with the pop of blue in the images…so pretty!

    • Thank you Averie! I felt like the photos needed some COLOR so I grabbed my Target neon blue plate. And yes, I love our CI cookie recipe… obviously!

  7. Super chunked up cookies are really the only way to go in my mind:-) These do look uber chewy and delicious!!!

  8. I say the more you can stuff into your cookies, the better! These look soooo soft and chewy–what a fab recipe! I could eat Macadamia nuts all day long, for sure!

  9. Hi, I found you on a blog hop and I must say that I can’t wait to try some of your wonderful recipes. You have definitely gained 1 new follower!!!

  10. I didn’t think your cookeis could get any better, but I LOVE mac and white chocoalte cookies. These look so soft and delish! Thanks for always giving me something sweet to dream about before bed…ha ha!

  11. I love white chocolate macadamia nut cookies!

  12. This is such an underrated cookie! Me and the hubs love these and yours look fab! Love me a chewy, chunky cookie!

  13. These are my husband’s favorite cookies. I love how chunky these are!

  14. These look SO yummy! 🙂 I’ve put up a link to this recipe in my ‘Friday Favourites’-post, here: I hope you don’t mind!

    The blog is in Swedish, but you can get a (somewhat crappy) translation by scrolling down and using the translate button on the right.

    Have a great weekend! 🙂

  15. Pingback: sweet & salty potato chip toffee cookies.

  16. Aloha! My family and I loved this recipe. We used fresh crushed hawaii macadamia nuts from a local farm out here, and the recipe turned out sooo good! mahalo for this blog:)

    • Hi Aaron! Aloha. I’m so happy you enjoyed these cookies! Macadamia white chocolate chip cookies are one of my all-time favorites. 🙂

  17. Pingback: soft gingersnap molasses cookies: 4 ways.

  18. Do you recommend using a pre-chopped bag of macadamia nuts or a container? or does it not make a difference

  19. hi sally! i’m obsessed with your blog. my entire christmas baking season is centered on your recipes! i can really make this dough 5 days ahead of time?? is this time frame about the same for your other doughs as well? if so, i’m going to be up to my ears in dough this weekend to get a head start on the holidays! thanks for all of your great recipes!

    • Hey Andrea! Thanks so much for the sweet comment and I’m so happy you are a reader. I love this time of year, obviously – all the baking! Yes, you may make this dough up to 5 days in advance and chill it, covered, the the refrigerator. Let it sit at room temp for about 5-10 minutes so you can scoop the cookie dough and it’s easy to handle. Get a head start today! 🙂

  20. Hello! Question, did you use salted macadamia nuts or unsalted?

    • Hi Kaitlynn! I used salted. But that is really up to the baker. I like sweet/salty, so I chose salted. It does not matter which.

  21. I love white chocolate and white macadamia nut cookies!! These look delicious.

    • Hi Elizabeth! Thanks so much – these are one of my favorite cookie recipes. The sweet/salty and huge chunks of macadamia nuts. Amazing! Thanks!

  22. I don’t know what you look like, how old you are or if you’re even married but will you marry me? There is not one recipe that I am not in love with! My new favorite website. Thank you and waiting to hear your reply!

  23. Just made these. I can not believe how soft these are. These are just like store bought. Best recipe ever!

  24. Those cookies is my vision of heaven! It’s the first thing I am going to make after I move to my new place (I sadly don’t have an oven now, how horrible?) !! xx

    • Hey Monika! Ahh, no oven? You are strong for living without it for the time being! Let me know how you like these. They will always be one of my favorites!

      • Yeah, that sucks!! But I am moving at the end of the month so I’ll be baking soon 🙂 I will let you know once I make them! xx

  25. Hello Sally, just posted the cookies I made from your recipe on my blog!! They came out delicious!!!!!!!!!!!!!!!! Thanks !!! <3

  26. Hey Sally! My mum (who is named Sally too!) and I LOVE this recipe and we would really like to use it to try making double chocolate cookies like the ones you get at Subway, so I was wondering if you had any idea how much cocoa powder we should add for that? Thanks!

  27. I have made so many of your recipes in the last 2 weeks! I have been on a roll with baking and all your recipes just sound amazing. This is no exception. These are sweet and buttery and delicious!

  28. I can seriously almost taste how amazing these are!

  29. I made these for my boyfriend today, and he loved them! I did too! Keep up the great recipes!

  30. Hello from India! I was actually searching for a double chocolate chip cookie & came across this instead. White chocolate macadamia is my absolute favorite cookie in the world. Your recipe looks so good, can’t wait to try it! And your blog looks really interesting. You definitely have a new fan. 🙂
    Just a quick question. I recently had a double chocolate chip cookie where the white chocolate was neither chips nor chunks, but looked more like thin layers (slices if you will). Any idea how to achieve that? Thanks!

    • Hi Winnie! Sounds like you will love these cookies! I’m glad you found my website. Unfortunately, I don’t know what you are referring to when you mention the layers or slices. Sorry!

Leave a Reply

Your email address will not be published. Required fields are marked *