These white chocolate macadamia nut cookies are creamy, nutty, and sweet. Like my chocolate chip cookie recipe, these cookies have an extra egg yolk, which creates a soft and chewy texture. The chewiness contrasted with the crunchy toasted macadamia nuts, makes for an ideal mouthfeel. These cookies are perfect on a good or bad day, for comfort or celebration.
What's the deal with macadamia nuts?
Macadamia nut trees are a mix of evergreen species that originate from Australia. In addition to Australia, macadamias are now grown in Hawaii, California, Florida, as well as some places in South America, Africa and Asia. Learn more about macadamia nut production. They are decadent nuts, with a higher fat content and a little less protein than many of their kin. But you came here for a cookie recipe, so I'm guessing you're here for a little indulgence.
What about white chocolate, is it even chocolate?
Generally, white chocolate is not considered to be truly "chocolate" due to the fact that no cocoa solids are used in its production. It is primarily composed of cocoa butter, sugar, milk solids, and vanilla. So, it's delicious and pairs perfectly with macadamia nuts but, semantically, it's ripped apart from its chocolate brethren. Poor white chocolate.
Cookie making tips
Refrigerate the dough: I know, it is a distinct inconvenience to have to chill the dough, especially when you're waiting to eat cookies. However, don't skip this step or your cookies will melt like the wicked witch of the west. You wouldn't want that.
Use large balls of dough: This is the kind of cookie where it pays to use 2 tablespoon scoops of dough. This helps the cookie to stay soft and chewy, while not overcooking the dough. Sometimes it's more about quality than quantity. If you disagree, make a double batch.
- White chocolate chunks in place of chips
- Substitute macadamia nuts for cashews
- Replace half of the white chocolate chips with butterscotch or caramel chips
Other Dessert Recipes
Toast your macadamias, blend your dough, and chill it for an hour. Excellence takes time and both you and your macadamia nut cookies are worth it.
Macadamia white chocolate chip cookies
- ¾ cup butter softened
- ½ cup white sugar
- ½ cup brown sugar
- 1 teaspoon baking soda
- 1 egg + 1 egg yolk
- 1 ½ teaspoons vanilla extract
- ½ teaspoon salt
- 2 cups all-purpose flour
- 2.25 oz macadamia nuts
- 1 cup white chocolate chips or chunks
- Set a small pan over low heat. Add the macadamia nuts and toast them for about 5 minutes, tossing occasionally, until they give off a nutty aroma. Set the nuts aside to cool.
- In a medium bowl, or the bowl of a mixer, cream together butter and sugars until well blended.
- Add egg and egg yolk and vanilla to the bowl and mix well.
- In a separate bowl mix together flour, baking soda, and salt. While mixing the wet ingredients, slowly add the flour mixture to the bowl. Continue to blend just until combined.
- Add macadamia nuts and white chocolate chips (or your chosen substitutes) to the dough and fold them in until just combined.
- Place dough in the fridge for 1 hour. Don't skip this step unless you want some very melted dough. About 45 minutes in to the dough chilling step, pre-heat the oven to 350°F.
- Line a large cookie sheet with parchment paper. Roll dough into 2 tablespoon balls (don't skimp) and space them evenly apart on the cookie sheet.
- Bake cookies for 10-12 minutes, until cookies are lightly browned on the top.
- Store cookies at room temperature for 5-6 days or freeze them for about 3 months, for best quality.