Print

The Best Soft and Chewy White Chocolate Macadamia Nut Cookies (Bakery Style)

Two freshly baked white chocolate macadamia nut cookies on a white plate, one broken open showing a gooey center.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make bakery-style white chocolate macadamia nut cookies with soft, chewy centers and slightly crisp edges. This recipe uses simple techniques for an indulgent, buttery treat.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs, room temperature (use 1 whole egg plus 1 extra yolk for chewiness)
  • 1 tablespoon vanilla extract
  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups white chocolate chips or chunks
  • 1 cup chopped macadamia nuts

Instructions

  1. Combine the softened butter, brown sugar, and granulated sugar in a large bowl. Beat with an electric mixer until the mixture is light and fluffy, about 3 minutes.
  2. Add the whole egg, the extra egg yolk, and vanilla extract. Beat until just combined. Scrape down the sides of the bowl as needed.
  3. In a separate medium bowl, whisk together the flour, baking soda, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just incorporated. Do not overmix.
  5. Stir in the white chocolate chips and chopped macadamia nuts by hand.
  6. Cover the dough and chill in the refrigerator for at least 30 minutes. Chilling helps prevent spreading and improves texture.
  7. Preheat your oven to 375 degrees Fahrenheit. Line baking sheets with parchment paper.
  8. Scoop rounded tablespoons of dough onto the prepared baking sheets, placing them about 2 inches apart. For a bakery look, press a few extra chocolate chips and nuts onto the tops of the dough balls.
  9. Bake for 10 to 12 minutes. The edges should look set and lightly golden, but the centers should still look slightly soft.
  10. Remove the sheets from the oven. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For extra buttery flavor, consider browning the butter before using it in the recipe.
  • If you are preparing these cookies as part of your weekly meal planning, you can store the dough balls in the freezer for up to three months.
  • For the chewiest results, measure your flour accurately by spooning it into the measuring cup and leveling it off.

Nutrition

Find it online: https://delicerecipe.com/white-chocolate-macadamia-nut-cookies/