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–+ servings
white chocolate macadamia nut cookies on a wire circular rack
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5 from 2 votes

White Chocolate Macadamia Nut Cookies

White chocolate macadamia nut cookies are pillowy soft, bakery-style cookies loaded with salty macadamia nuts and white chocolate chips.
Prep Time10 minutes
Cook Time13 minutes
Total Time23 minutes
Servings: 36 cookies
Author: Julie Chiou

Equipment

Ingredients 

  • 1 ½ cups (341 g) unsalted butter softened
  • 1 ½ cup (330 g) dark brown sugar packed
  • ½ cup (100 g) granulated sugar
  • 2 eggs
  • 4 teaspoon vanilla extract
  • 2 cups (250 g) all-purpose flour
  • 2 cups (250 g) bread flour you may use AP flour instead if you don't have it on hand
  • 4 teaspoon cornstarch
  • 2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 ¼ cups (225 g) white chocolate chips
  • 1 cup (134 g) macadamia nuts (salted and dry-roasted) roughly chopped

Instructions

  • Preheat oven to 350 °F (177 °C). Line baking sheets with parchment paper or silicone baking mats.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugars for 2 minutes until light and fluffy. Then add in the eggs and vanilla extract and beat for 2 more minutes.
    1 ½ cups unsalted butter, 1 1/2 cup dark brown sugar, 1/2 cup granulated sugar, 2 eggs, 4 teaspoon vanilla extract
    butter and sugar creamed together in a clear stand mixer bowl with white spatula
  • In a large bowl, add flours, cornstarch, baking soda, and salt. Whisk to combine.
    2 cups all-purpose flour, 2 cups bread flour, 4 teaspoon cornstarch, 2 teaspoon baking soda, 1 teaspoon salt
    flour mixture in a clear bowl with whisk
  • Slowly add in the flour mixture and mix until all combined and well-incorporated.
  • Using a spatula, fold in the white chocolate chips and macadamia nuts.
    1 1/4 cups white chocolate chips, 1 cup macadamia nuts (salted and dry-roasted)
    white chocolate and macadamia nuts mixed into the cookie batter in a clear stand mixer bowl with white spatula
  • Using a 1 ½ - 2 tablespoon cookie scoop, scoop cookie dough onto prepared baking sheets.
    white chocolate and macadamia nut cookie dough balls on a parchment lined baking sheet
  • Bake for 11-13 minutes. They will look super soft but they continue cooking after you remove them from the oven.
  • Let cool on baking sheet for 5 minutes before you move them to a wire rack to cool completely.
  • Store in an airtight container.

Nutrition

Serving: 1 cookie (42 grams) | Calories: 230 kcal | Carbohydrates: 27 g | Protein: 3 g | Fat: 13 g | Saturated Fat: 7 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 5 g | Trans Fat: 0.3 g | Cholesterol: 31 mg | Sodium: 139 mg | Potassium: 65 mg | Fiber: 1 g | Sugar: 16 g

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