Today is all about the classic White Chocolate Macadamia Nut Cookies! Soft, buttery, chewy cookies flavoured with almond extract and loaded with chopped macadamia nuts and lots of white chocolate chips! So delicious and easy to make!
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Ever since I shared this Best Ever Chocolate Chip Cookies recipe, it’s become one of the most popular recipes on the blog because of one thing — Everyone that has made it agrees that they are the best chocolate chip cookies ever!
Now I know there’s probably CCC recipes out there just as good or maybe even better than mine, but those were definitely the best I have ever made so now I use that cookie recipe as a base to create even more flavours!
And since today is National Macadamia Nut Day, I have the perfect excuse to make one of my favourite cookies ever!
Best White Chocolate Macadamia Nut Cookies
So let’s take the best chocolate chip cookie recipe and make the best white chocolate macadamia nut cookies! What makes these cookies so fantastic? Quite a few things contribute to these cookies greatness.
How to Make Soft and Chewy Cookies
We start with the butter. In my earlier cookie making days, I learned that using softened butter makes cookies thick and firm, while melted butter makes cookies denser, thinner and chewier.
I’m the kinda girl who likes her cookies to be somewhere down the middle, so I had to use a blend of softened and melted butter. To do this, I started with cold butter, then microwaved it in 15-20 second intervals, checking after each interval until it was about 50% softened and 50% melted.
Then we beat the butter with a mixture of brown and white sugar. The brown sugar adds loads of moisture, softness and flavour. The white sugar makes the cookies sweeter (but not too sweet!) and crispier.
If this recipe used all melted butter, you wouldn’t need a mixer. However, we want to get the texture of a cookie using melted butter along with the texture of cookies that have a creamed butter/sugar base.
Two eggs are then used to give the cookies the best structure and moisture. As for flavouring, I used both vanilla extract and almond extract, because if you’ve ever had a white chocolate macadamia nut cookie, you’d notice that there’s a slight almond flavour in the cookies. The almond flavour also works very well with the macadamia nuts!
Go ahead and mix up those dry ingredients. All purpose flour, cornstarch, baking soda and salt. The cornstarch softens up the flours proteins which creates a more tender cookie. It also gives the cookies the perfect amount of softness and keeps them thick.
And now we add what everyone’s been waiting for, the white chocolate chips and macadamia nuts!!! These two make such a perfect combo! I will certainly be making more white chocolate/macadamia nut recipes in the future. God knows what kind of creative little treats I can think of using these two tasty ingredients.
Chill that dough!
I know everyone hates this part, but it’s necessary. I’m sorry! Chilling the dough helps prevent your cookies from spreading out into a thin, hard and overly crispy cookie. Also chilling the dough for a few hours will enhance the flavour of the cookies!
After chilling, you will need to let the cookie dough sit at room temperature for about ½ an hour. This is because the dough hardens, making it a bit difficult to scoop out. You can also scoop out the dough before chilling and place each scoop onto a parchment lined baking sheet. So when you’re ready to bake, all you need to do is remove them from the refrigerator and put them in the oven!
For my chocolate chip cookies recipe, I used a unique method to scoop out and roll the dough where I would tear the dough in half and place the tear side up on top of the other half. This method is supposed to create those bumpy tops you get from bakery cookies.
This time I kept things simple and just used a medium ice cream scoop to pack in the dough, then release it onto the baking sheet and baked it as is without rolling. You can do that or you could use my tear method or just roll the dough into a ball.
To make the cookies look even better, I topped them with extra white chocolate chips and macadamia nuts immediately after removing from the oven. Don’t wait for the cookies to cool before doing this because they won’t stick.
Some people do this before baking the cookies, but I prefer to do it after so I can position them better because when I add the toppings before baking, they usually all end up huddled in the middle.
And voila! So, so easy to make! These white chocolate macadamia nut cookies are perfectly soft, chewy and taste like they came straight out of a bakery!
Did you make these White Chocolate Macadamia Nut Cookies? Let me know how they turned out in the comments below! And don’t forget to leave a rating!
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White Chocolate Macadamia Nut Cookies
Today is all about the classic White Chocolate Macadamia Nut Cookies! Soft, buttery, chewy cookies flavoured with almond extract and loaded with chopped macadamia nuts and lots of white chocolate chips! So delicious and easy to make!
Ingredients
- 1 cup unsalted butter, cold
- 1 cup light brown sugar, packed
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 and ½ teaspoon pure vanilla extract
- ½ teaspoon pure almond extract
- 2 and ½ cups all purpose flour
- 2 teaspoon cornstarch
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup white chocolate chips + more for topping
- 1 cup macadamia nuts, coarsely chopped
Instructions
- Microwave the cold butter in 20 second intervals until the butter is halfway melted.
- In the bowl of a stand mixer fitted with a paddle attachment, add the semi melted butter and both sugars. Beat on medium speed until fully combined, about 1-2 minutes.
- Turn the mixer to medium-low speed and add eggs one at a time and mix until just combined. Add vanilla and almond extract and mix until combined.
- In a separate bowl, add flour, cornstarch, baking soda and salt. Whisk to combine.
- Add dry ingredients to the stand mixer bowl and mix until incorporated. On low speed, mix in white chocolate chips and macadamia nuts.
- Cover bowl with plastic wrap and chill in the refrigerator for at least 1-2 hours or overnight.
- Line a baking sheet with parchment paper or a silpat mat. Set aside.
- Preheat oven to 350°F. Remove cookie dough from refrigerator and allow it to sit at room temperature for about 20-30 minutes to make it easier to scoop.
- Scoop out 2 tablespoons of cookie dough and roll into a ball. Repeat with remaining dough, spacing them about 2 to 3-inches apart on the cookie sheet so they have space to spread.
- Bake in preheated oven for 10-11 minutes, or until edges are set and the center of the cookies still look undercooked. Rotate the sheet at the 6 minute mark so the cookies can bake evenly.
- Remove from oven and immediately press more white chocolate chips and macadamia nuts on top.
- Allow to cool on baking sheet for 10/15 minutes, then transfer to a wire rack to cool completely. Repeat with remaining cookies.
- These cookies are best served warm, but you can store the leftovers in an airtight container at room temperature.
Notes
- Adapted from Best Ever Chocolate Chip Cookies.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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KitchenAid KHM512IC 5-Speed Ultra Power Hand Mixer, Ice Blue -
KitchenAid KSM150PSER Artisan Tilt-Head Stand Mixer with Pouring Shield, 5-Quart, Empire Red
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Silpat Premium Non-Stick Silicone Baking Mat, Half Sheet Size, 11-⅝" x 16-½"
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Solula Professional 18/8 Stainless Steel Medium Cookie Scoop, 2-YEAR Warranty
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Wilton 15 x 21-Inch 2105-0109 Perfect Results Non-Stick Mega Large Cookie Pan
Nutrition Information:
Yield: 26 Serving Size: 1Amount Per Serving: Calories: 215Total Fat: 13gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 34mgSodium: 153mgCarbohydrates: 23gFiber: 1gSugar: 19gProtein: 2g
BON APPÉTIT!
Love, Dedra
©QUEENSLEE APPÉTIT. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.
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