Tessa’s Recipe Rundown
Taste: Whoever decided to combine white chocolate with macadamia nuts is a very smart person. The flavors are dreamy together. It reminds me of the sweet saltiness of regular chocolate and peanut butter combined.
Texture: This recipe contains what I consider to be a cookie texture trifecta: crisp at the edges, soft on the inside, with a chewy inner bite. Then add one more textural element from the crunchiness of the nuts and its a jackpot.
Ease: Like I mentioned earlier, this recipe is very easy and straightforward to follow, the hardest part for me was finding the macadamia nuts.
Appearance: Is there a cookie out there that doesn’t look cute and delicious?
Expense: Macadamia nuts aren’t cheap, or easy to find. I ended up purchasing mine at Whole Foods in the bulk produce section for about $7, with some left over.
Pros: It’s always a plus when a simple recipe can produce such a timelessly delicious treat.
Cons: I stored the cookies in an airtight container but unfortunately they didn’t stay soft and chewy for as long as I would have liked.
Would I make this again? For sure.
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White Chocolate Macadamia Nut Cookies are crispy at the edges, soft on the inside, and have a chewy inner bite.
Recently I’ve noticed that despite how popular white chocolate macadamia nut cookies are in bakeries and stores, there’s not a wide variety of recipes available for this type of cookie. Not even Martha Stewart’s Cookies cookbook has a recipe. While I like white chocolate macadamia nut cookies, chocolate chip cookies will always be my favorite, and apparently I’m not the only one considering the small collection of w.c.m.n recipes (typing that out gets annoying, perhaps another reason for the limited selection?). But my boyfriend’s favorite cookies are w.c.m.n. so I decided to scour the internet and cookbooks for a decent recipe to make for him and found a definite keeper from Field Guide to Cookies. This recipe is straightforward, no freezing or chilling or rolling of any sort, you don’t even have to let the butter come to room temperature. My only issue is with a certain hard to find ingredient (you know who you are, macadamia nut).
White Chocolate Macadamia Nut Cookies
Ingredients
- 3 cups (381 grams) all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon fine sea salt
- 2 sticks (226 grams) unsalted butter, at cool room temperature
- 1 cup (200 grams) lightly packed light brown sugar
- 1/2 cup (100 grams) granulated sugar
- 2 large eggs plus 1 egg yolk, at cool room temperature
- 2 teaspoons vanilla extract
- 1 1/2 cups (255 grams) white chocolate chips
- 1 1/2 cups (210 grams) chopped
macadamia nuts , unsalted*
Instructions
- If baking right away, preheat the oven to 350°F. Line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, cornstarch, baking soda, baking powder, and salt.
- In a large bowl, use an electric mixer on medium-high speed to cream the butter and sugars until light and fluffy, 2 to 3 minutes. Add the eggs and yolk, one at a time, beating well after each addition. Add the vanilla. Slowly beat in the flour mixture. Stir in the white chocolate chips and nuts with a rubber spatula.
- If time permits, wrap dough in plastic wrap and refrigerate for at least 24 hours but no more than 72 hours. Let dough sit at room temperature until it is just soft enough to scoop.
- Using a large (3-tablespoon) spring-loaded scoop, drop balls of dough onto prepared baking sheets, spacing at least 2 1⁄2 inches apart.
- Bake for 11-12 minutes, or until golden brown. Cool for 5 minutes before removing to wire racks to cool completely. Cookies can be stored in an airtight container at room temperature for up to 3 days.
Hi,
I was wondering if I could add dried cranberries to this recipe? My favorite cake bakery has these cookies but with cranberries, and they are sooo good. Would I have to adjust the amounts of sugar or anything, if I added the dried cranberries? I like the description of yours better (crispy edge, chewy soft center), and I can’t wait to try them!
Hi Denise! Sure, feel free to swap out some of the white chocolate and/or nuts for the dried cranberries, to keep the total mix-ins about the same. Let us know how it goes 🙂
Amazing Cookies!
Fantastic recipe! The description at the top of the recipe describes these cookies perfectly, as they are both crispy at the edges but soft on the inside, with that chewy texture. Love them!
I kept a batch in the fridge for about 2 days and baked them off and they came out just as good as the “fresh” batch. Make these cookies!
So glad to hear you loved this recipe, Josh! “Marinating” your cookie dough in the fridge is always a great idea to enhance flavor and texture, happy you tried it!
Absolutely wonderful! Adjusted for altitude and baked from a round, unflattened ball. I also added the zest of a lime, which adds a distinct and unusual flavor. Half that amount might have been more nicely subtle. I think we’ll see this recipe again!
Ooo sounds incredibly delicious!
Too much sugar and not chewy at all- a disaster
Perfect recipe! Everyone loved my WCMN cookie based on this recipe. Thanks, Tessa
Hi! I would love to try this recipe I’m just not sure what kind of macadamia nuts I should use. Salted or unsalted, roasted or raw?
Just made these because I got macadamia nuts at Costco, SUUUUCH A GOOD COOKIE RECIPE!
texture is marvelous, cooking time on point and the ratio of add ins is spot on – going to be making these a lot, but no sharing! om nom nom
O.M.G. I have just found the ultimate cookie recipe ever! Thank you so much 🙂 I made a batch of these for work, everyone loved them, and today I made another batch for work only substituting macadamias with pecans (purely only because I needed to use them) . But they are so easy- took 1 hour max from start to finish. Next I had better make your blondes 🙂