Super-Chunk White Chocolate Macadamia Nut Cookies

These white chocolate macadamia nut cookies are soft-baked style with extra chewy centers. Melted butter maintains a delicious buttery flavor while an extra egg yolk adds chewiness. They’re absolutely PACKED with white chocolate and salted macadamia nuts.

white chocolate macadamia nut cookies

Everything Old is New Again!

My blog’s archives are filled with over 1,000 recipes. Some of my earlier recipes are total hidden gems, but there are others that I’ve felt needed some work. I’ve been working behind the scenes updating older recipes as I find necessary. (It’s definitely the perfectionist in me.) Most notable updates: peanut butter cupcakes, monkey bread, and yellow cupcakes.

Today’s white chocolate macadamia nut cookies are part of this project. I craved a thicker cookie with softer, chewier centers and a distinct buttery flavor. There wasn’t much in this recipe that really needed to change, so I just made a couple minor tweaks.

They’re now perfect.

white chocolate macadamia nut cookies

These are the BEST White Chocolate Macadamia Nut Cookies

And here’s why:

  • Major chunks– lots of nuts and white chocolate
  • Classic comforting flavors
  • Extra buttery
  • Soft-baked style
  • Chewy centers
  • Slightly crisp edges
  • Easy to freeze

white chocolate macadamia nut cookie dough balls

white chocolate macadamia nut cookie dough balls

Re-Testing This Recipe

This recipe is a cross between my coconut macadamia nut cookies and my soft chocolate chip cookies. Like the original recipe first published in 2012, I use melted butter instead of softened butter. I love using melted butter in cookies because it produces an extra buttery flavor as well as a chewier texture. However, it’s not as simple as swapping melted butter for softened butter. (Of course it’s not. It’s BAKING! So particular!)

You see, melted butter– a liquid– creates spread. If there isn’t enough flour to absorb the added liquid, the cookies will spread all over the baking sheet. On the other hand, if there’s excess flour, the cookies will taste dry. Finding the balance between too wet and too dry is a total roll of the dice! Speaking of dry ingredients, I add 1 teaspoon of cornstarch here. This ingredient adds a little extra softness. I don’t add cornstarch when making the coconut macadamia nut cookies because the coconut acts as a really soft dry ingredient, so cornstarch just isn’t necessary there.

The original recipe also used an extra egg yolk. I love this addition! See my chewy chocolate chip cookies if you’re curious about it. Basically, an extra egg yolk = extra richness and extra chew. Both good things.

Two final changes: I add a little more baking soda for additional volume because the original cookies typically over-spread. I also switch the amounts of sugar. Here we use an equal amount of granulated sugar and brown sugar. In addition to sweetening, brown sugar creates a soft and more flavorful cookie and granulated sugar creates spread. Balancing them helps produce a chewy, yet crispy edge cookie.

white chocolate macadamia nut cookies

How to Make White Chocolate Macadamia Nut Cookies

  1. Whisk Dry Ingredients Together: I prefer having the dry ingredients ready to go first.
  2. Whisk Wet Ingredients Together: Make sure the melted butter has slightly cooled down. After melting, the butter is still piping hot and could begin cooking the eggs in the cookie dough. Melt it in the microwave or on the stove, then let it cool for 10 minutes. Whisk in the sugars, egg, egg yolk, and vanilla extract.
  3. Mix Together: Combine the wet and dry ingredients. Use an electric mixer for this step if needed. Add the white chocolate chips and macadamia nuts.
  4. Chill the Cookie Dough: This is the most important step to avoid excess cookie spreading.
  5. Roll Cookie Dough Into Balls: Roll dough into balls, about 1-1.5 Tablespoons of dough per cookie. A medium cookie scoop works perfectly here.
  6. Bake: The cookies take around 12-13 minutes.

Best Macadamia Nuts to Use

I LOVE using salted dry-roasted macadamia nuts in white chocolate macadamia nut cookies. The roasted salty flavor pairs beautifully with the extra sweet white chocolate morsels– you won’t regret it!

white chocolate macadamia nut cookies

3 Cookie Tips to Improve Your Next Batch

  1. Spoon & Level the Flour: The amount of flour makes or breaks a cookie recipe– literally. Spoon and level that flour or, better yet, weigh your flour.
  2. Chill the Cookie Dough: Chilling the cookie dough, especially since we’re using melted butter, is an imperative step in this recipe. The colder the dough, the less the cookies will over-spread into greasy puddles. You’ll have thicker, sturdier, and more solid cookies.
  3. Bake 1 Batch at a Time: You get the best possible results when the oven only concentrates on 1 batch at a time. If you need to bake more than one batch at a time, rotate the baking sheets from the top rack to bottom rack a couple times through the baking process to encourage even browning. And turn the sheets around as well. Ovens have hot spots!
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white chocolate macadamia nut cookies

Super-Chunk White Chocolate Macadamia Nut Cookies

  • Author: Sally
  • Prep Time: 2 hours, 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 2 hours, 30 minutes
  • Yield: 30 cookies
  • Category: Cookies
  • Method: Baking
  • Cuisine: American

Description

These white chocolate macadamia nut cookies are soft-baked style with extra chewy centers. They’re absolutely PACKED with white chocolate morsels and salted macadamia nuts. Chilling the cookie dough is imperative, so set aside at least 2 hours.


Ingredients

  • 2 cups + 2 Tablespoons (265g) all-purpose flour (spoon & leveled)
  • 1 teaspoon cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup (1.5 sticks or 170g) unsalted butter, melted + slightly cooled
  • 3/4 cup (150g) packed light or dark brown sugar
  • 3/4 cup (150g) granulated sugar
  • 1 large egg + 1 egg yolk, at room temperature
  • 1 and 1/2 teaspoons pure vanilla extract
  • 1 heaping cup (210g) white chocolate chips*
  • 1 cup (120g) roughly chopped macadamia nuts*

Instructions

  1. Whisk the flour, cornstarch, baking soda, and salt together in a large bowl. Set aside.
  2. Whisk the melted butter, brown sugar, granulated sugar, egg, egg yolk, and vanilla extract together until combined. Pour into dry ingredients and mix everything together with a rubber spatula until completely combined. Fold in the white chocolate chips and macadamia nuts. (You can use a mixer for this step if needed.)
  3. Cover and chill the dough in the refrigerator for at least 2 hours and up to 4 days. If chilling for longer than 2 hours, allow to sit at room temperature for at least 20-30 minutes before rolling and baking because the dough will be quite hard.
  4. Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
  5. Roll cookie dough into balls, about 1-1.5 Tablespoons of dough per cookie, and arrange 3 inches apart on the baking sheets. Bake for 12-13 minutes or until lightly browned on the sides. The centers will look soft.
  6. Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  7. Cookies stay fresh covered at room temperature for up to 1 week.

Notes

  1. Make Ahead Instructions: You can make the cookie dough and chill it in the refrigerator for up to 4 days. Allow to come to room temperature then continue with step 4. Baked cookies freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw. Click here for my tips and tricks on freezing cookie dough.
  2. Special Tools: Silpat Baking Mat | Baking Sheet | Medium Cookie Scoop | Cooling Rack
  3. White Chocolate Chips: I usually use closer to 1 and 1/4 cups white chocolate chips, about 210g. For looks, you can press a few extra chips into the tops of the warm cookies when they come out of the oven.
  4. Macadamia Nuts: I used salted dry-roasted macadamia nuts. You can use unsalted, raw, and/or whichever macadamia nuts you love most. Salted dry-roasted adds incredible flavor though.
  5. Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools.

Keywords: white chocolate, macadamia nuts

38 Comments

  1. I love white choc macadamia cookies!!! I’m not much of a double/triple choc girl, I prefer other cookies with (sorry, chocolate lovers!) a little more interest! May even add dried cranberries to these ones when I bake them….SO GOOD! 😀
    I also love how you added the ‘Cookie Tips’ – I’m always on the lookout to improve my general knowledge on baking to improve it, so just letting you know your tips are always well received and stored!

  2. Mmmmmm, these look lovely! My mom would LOVE them; she’s a big fan of anything with nuts. I’ll have to make a batch for her sometime to take along to work! 🙂

      1. Hi Sally! I made the originals and they are so delicious! They are the cookies that turned me into a white chocolate fan! I cannot wait to make this updated version!

  3. Best macadamia nut cookies I’ve had Sally. I liked the old version but these are even better. The other ones spread too much sometimes!

  4. I love your revamping older recipes. I started following your blog two years ago, and so many of your recipes have entered our family repertoire! I find some older gems when I search for something specific, but I look forward to your unearthing and polishing more for us. Thank you!

  5. Perfect cookies! My husband and I both worked at Subway while we were in high school and college. I had always been on the lookout for a homemade white chip macadamia nut cookie that would be just as good as Subway’s version. I finally made them, my husband agrees, thanks to your recipe. I did double the batch, as we have lots of kids and lots of friends to share cookies with, and reduced the sugar by one-fourth total (personal preference). Bake time ended up being 10-11 minutes with our oven, 12 minutes was just a tad crisp when cooled. Thanks!

  6. Just made these. When I make the chocolate chunk cookies, they come out perfectly every single time. (325degrees) I made these and you call for a 350 degree oven with the same baking time. I only left these in for 8 min. and the bottoms (middle rack) were brown (not burned)…12 would have had them burned. My question is: Is this a typo or did you mean 350 degrees? The amount of dough is half the amount of the chunk cookies, as well, with the same baking time. Thanks for any help in this.

    1. Hi Mary, With larger cookies like the chocolate chunk cookies I tend to lower the oven temperature so that they cook evenly (and not brown on the outside too much before the centers bake). These cookies are meant to be at 350 but you can certainly experiment with turning down your oven or shortening the bake time for your personal preference!

  7. I used bread flour instead of all purpose to make the cookies extra chewy (just how I like them) they turned out delish! Thank you

  8. Hi Sally! Just a technique question… I noticed that when I bake frozen balls, they tend to get really brown and crispy on the bottoms. Is this a “thing”? Is there any way to prevent this? Thank you!!

    1. Hi Tammi, I wrote an entire post on the best way to freeze cookie dough. Check it out to help troubleshoot: https://sallysbakingaddiction.com/baking-basics-how-to-freeze-cookie-dough/

  9. HI, so I just made a double batch of these as my son requested them. I need to have cookies for church on Sunday in 5 days, should I freeze the ones for Sunday? I, also rolled them into logs after I refrigerate them for 2 hours can I freeze as a log, or shall I make them into balls and freeze that way? Just wondering which way is better?
    Thank You

    1. These cookies stay fresh covered at room temperature for up to 1 week so you should be fine to serve them without freezing on Sunday. I prefer to freeze the uncooked cookie dough for this recipe in individual balls.

  10. My family loves your blog and all your sweet treats! I always find myself returning to your blog for solid recipes and helpful tricks; we are never disappointed. Making these beauties this weekend for a friend, can’t wait to taste them! Sally, thanks for all you do!

  11. Hi Sally – this recipe sounds great. I have a big bag of raw macadamia nuts. They don’t taste that great and I’m worried that they may not do justice to the recipe. Do you think I should roast them first?
    Thanks,
    Tia

    1. Hi Tia! Toasting them would definitely help bring out some added flavor. Chop them up, spread out onto a lined baking sheet, and bake at 300°F (149°C) for a few minutes until toasty.

  12. First of all, thanks for adding the grams, as a non-american its kinda blaaahaaa to translate into weight. Makes the recipe attainable for everyone.
    The cookies are absolute AMAZZZZZIIIINNNNGGGG!!!! Enough amount of chewiness with the sweet and salt combined. Many thanks!

  13. Sally, I am curious where you source your weight per volume information. My sources say that brown sugar weighs more per cup than granulated sugar. Though in this recipe you have 150g for each at 3/4c. Are your recipes tested using exclusively the weight measurements you provide?

    1. Hi Lorissa, I weigh the ingredients as I test recipes. My team (remote in their own kitchens) tests the recipes as well using their own scales or using the cup measurements provided. In all my baking, I always see brown sugar weighing similar to granulated sugar. Feel free to make adjustments as you see necessary!

  14. I just made these. And you’re right, THE best!!

    I didnt 100% follow the recipe though. Instead of melting the butter, I prepared the dough with it softened. I understand why u melt it, because it was a lil tough mixing. So, I put on disposable rubber gloves and hand mixed it like how I prepare my meatloaf. Lol.

    Then, I didnt refrigerate the dough, and immediately baked them. Perfect! Thank u!

  15. Best white chocolate and macadamia nut cookies. Throwing out my other recipe for them because these are way better! Thanks Sally!

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