Hi there! Anne Carter here from Beyond the Bayou Blog. Today, I’m excited to share my recipe for white chocolate macadamia nut cookies with you. These cookies have become a favorite in my household, and I think you’ll love them too.
I stumbled upon this recipe while trying to recreate a cookie I had at a local bakery. After some tweaking, I think I’ve nailed it. The combination of creamy white chocolate and crunchy macadamia nuts creates a perfect balance of flavors and textures.
What I love about these cookies is how easy they are to make. You don’t need any fancy equipment or hard-to-find ingredients. They’re great for a quick treat or when you need to whip up something for a potluck or bake sale.
So, let’s get started! I’ll walk you through the recipe step by step. Trust me, your kitchen will smell amazing in no time.
What Makes A Great Macadamia Nut Cookie?
For me, the perfect macadamia nut cookie is soft and chewy with lightly crispy edges and loads of flavor. Here’s how the key ingredients in this recipe help achieve those characteristics:
- Butter for Flavor: Real butter gives these cookies a wonderfully rich and buttery taste. Avoid using tub butter or margarine.
- Use Some Brown Sugar: Brown sugar, along with granulated sugar, adds a classic, almost caramel-like flavor.
- Add an Egg Yolk: The extra egg yolk adds moisture and chewiness to these cookies.
- Opt for Baking Soda: Baking soda makes cookies chewier and helps them stay soft longer compared to using baking powder.
- Measure Your Flour Carefully: Accurate flour measurement is crucial. Use a food scale or the spoon and level method to avoid adding too much or too little flour.
White Chocolate Macadamia Nut Cookie Recipe
Equipment
- Mixing Bowls
- Measuring Cups
- Electric mixer
- Spatula
- Baking sheets
Ingredients
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup 150g granulated sugar
- 3/4 cup 12 Tbsp; 170g unsalted butter, melted + slightly cooled
- 3/4 cup 150g packed light or dark brown sugar
- 1 and 1/2 teaspoons pure vanilla extract
- 1 heaping cup 210g white chocolate chips*
- 1 large egg + 1 egg yolk at room temperature
- 1 cup 120g roughly chopped macadamia nuts*
- 2 cups + 2 Tablespoons 265g all-purpose flour (spooned & leveled)
Instructions
- Whisk together flour, cornstarch, baking soda, and salt in a large bowl.
- In another bowl, whisk melted butter, brown sugar, granulated sugar, egg, egg yolk, and vanilla extract until combined.
- Combine wet and dry ingredients, then fold in white chocolate chips and macadamia nuts.
- Cover and chill dough in the refrigerator for at least 2 hours (up to 4 days).
- Preheat oven to 350°F (177°C) and line baking sheets with parchment paper.
- Roll dough into 1-1.5 tablespoon balls and place 3 inches apart on baking sheets.
- Bake for 12-13 minutes, cool on baking sheet for 5 minutes, then transfer to a wire rack.
Nutrition
Perfect Tips For You!
- Measure Your Flour Correctly: Adding too much flour is a common mistake. Using a kitchen scale for precise measurement is best. If you don’t have one, fluff your flour with a spoon, sprinkle it into your measuring cup, and level it off with a knife.
- Use White Chocolate Chips: If you’re in a hurry or prefer convenience, using 1 cup of white chocolate chips or chopped white chocolate works perfectly.
- Freeze Dough Balls: For make-ahead convenience, freeze the dough balls. Transfer them to a freezer-safe plastic bag, and they’ll keep well for up to 3 months. Bake straight from frozen; just add a couple of extra minutes to the baking time.
- Add Flaked Salt: Before baking, sprinkle a bit of flaked salt on top of each cookie. This enhances the flavors and provides a delightful contrast, especially if your macadamia nuts are unsalted.
What To Serve With White Chocolate Macadamia Nut Cookies?
