These white chocolate chip cookies with macadamia nuts are incredibly easy to make. Super soft and chewy cookies, with loads of white chocolate chips and macadamia nuts. They are prepared in a few minutes, and this recipe is perfectly suitable for beginners. You can also skip the white chocolate chips or the macadamia nuts to your preference. By the way, have you tried my popular oatmeal cookies?
I provide you with lots of step-by-step photos and a video that you can replicate this recipe successfully every time. I'll show you at every step how your white chocolate macadamia nut cookie dough should look like. Check out my ultimate guide on how to make cookies to learn how dough chilling affects the taste and texture of cookies and about common mistakes, and how to successfully avoid them.
Ingredients notes and substitutions
- Butter and egg - you can make vegan white chocolate macadamia nut cookies by following my vegan chocolate chip cookies recipe for the butter and egg replacements.
- All-purpose (plain) flour - you can substitute the all-purpose flour with Bob's Red Mill gluten-free flour to make them gluten-free. If this brand is not available to you, you can try this recipe using your favorite brand or homemade gluten-free flour.
- Sugars - the best ratio regarding texture and spreading, is using ½ cup of sugar and ¼ cup of light brown sugar. Please don't skip the brown sugar because its acidity is needed for the baking soda to act. Dark brown sugar works fine as well. If you alter the ratio of the sugars, keep in mind that the more brown sugar you use, the less the cookies spread.
- Mix-ins - I used half white chocolate chips and half macadamia nuts, but you can change one for the other or choose entirely different mix-ins to your liking.
Combine the flour, baking soda, and salt, and set aside. In a large mixing bowl, cream the butter, sugar, and brown sugar, on medium-high speed for about 2-3 minutes.
Add the egg and vanilla and mix until well combined and creamy.
Then add the flour mixture and mix on low speed just until incorporated.
Mix in the white chocolate chips and macadamia nuts just until well distributed. Cover and chill for 1 hour.
Scoop 2 tablespoon (45g) of cookie dough for each cookie,...
roll into even balls, and bake.
Top tips for success
- Measure the flour correctly. Do it how I do it, and I guarantee you great results. First, fluff up the flour in the package with a spoon, then spoon it with a not overly huge tablespoon loosely into the measuring cup until full and then level with the back of a knife. Take care that you don't shake the cup because then more flour fits in the cup, and don't push the flour into the cup with the back of the knife.
- When you add the flour, mix just until combined. The impact of overmixed cookie dough is underestimated. If you overmix the cookie dough once the flour is added, the cookies will turn out dry and crumbly instead of soft and chewy. So please, be sure that you don't mix longer as just combined.
- Don't bake the cookies until they look done. The edges should be just set and lightly browned, and the center should be pale and puffy and look underbaked. Don't worry because of raw cookie dough because they are actually baked through, although they don't look like that. They will also continue baking on the cookie sheet for a couple of minutes before you transfer them to a wire rack. That's the secret to super chewy and soft cookies.
If you want to learn more about making cookies and what can go wrong, and what to do about it, check out my how to make cookies post. You will find in this article a comprehensive FAQ section, and I even show how I spoon and level the flour.
Make ahead and freezing instructions
- You can prepare the dough for up to 2 days in advance and chill it in the fridge. Let it come to room temperature for about 20-30 minutes until it is a soft and spoonable dough. Then scoop, roll, and bake.
- It's also possible to make the dough ahead and freeze it. After chilling, scoop and roll the dough into balls and place them in freezer bags or freezer-safe containers. Let them thaw at room temperature for 1-2 hours before you bake them.
More cookie recipes
Find here some of my favorite recipes which are loved by family, friends, and readers around the world. By the way, have you seen my handy list of cookie recipes loaded with chocolate chips?
White Chocolate Chip Macadamia Nut Cookies
- 1 ½ cups all-purpose flour, spooned and leveled
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, at room temperature
- ½ cup granulated white sugar
- ¼ cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ¾ cup high-quality white chocolate chips or white chocolate chunks*
- ¾ cup macadamia nuts, roughly chopped*
- In a medium bowl, combine the flour, baking soda, and salt, and set aside.
- In a large mixing bowl, using an electric mixer fitted with a paddle or whisk attachment, cream the butter, sugar, and brown sugar, on medium-high speed for about 2-3 minutes. Add the egg and vanilla and mix until well combined and creamy, about 1 minute. Then add the flour mixture and mix on low speed just until incorporated, about 30-60 seconds. Mix in the white chocolate chips and macadamia nuts just until well distributed. Cover and chill for 1 hour.
- Line 2-3 baking sheets with parchment paper and preheat the oven to 350°F (175°C).
- Scoop 2 tablespoon (45g) of cookie dough for each cookie and roll into even balls. Place 4 inches (10cm) apart on the prepared baking sheets and bake one sheet at a time for 10-11 minutes until the edges are lightly browned and set and the center looks pale, underbaked, and puffed.
- Remove from the oven and let cool for 5-10 minutes until they are firm enough to move them. They continue baking on the baking sheets. Transfer to a cooling rack and let cool completely. Store in an airtight container at room temperature for up to 4 days or freeze for up to 3 months.
You can find the video in the post above. If you don't see a video, please check your browser settings.