Super-Chunk White Chocolate Macadamia Nut Cookies

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 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.

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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




  1. Hi Sally,

    I was wondering if I would be able to roll them in chai spice before baking just to add something extra 🙂

  2. Would you still make these the way you wrote them originally or would you update the recipe? I’m just wondering b/c I made them and they seem kinda flat and too buttery (like they are sweating butter). Would less butter work next time? Or would just using your “best chocolate chip cookie” recipe for the dough simply work better?

  3. Sally, I am a huge fan of your recipes. The White Chocolate Chip Macadamia Nut cookies on the website seem to have the wrong temperature for baking. It shows 325, and I found my cookies spread really badly at that temp. They were more successful when I baked them at 350, which I notice is the temp shown in your Cookie Addiction cookbook. Maybe you could update the website. Please and thanks!

  4. I made the white chocolate chip macadamia cookies. I chilled my dough for roughly 30 minutes, preheated my oven to 325 and baked for 10 minutes. I ended up with salted macadamia nuts so I didn’t add any additional salt. I got a little over 3 dozen cookies. These cookies are amazing! My friend whom I made them for fell in love with them . Thanks for the great recipe!

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