Considering how much I love both the star ingredients in this cookie and have used both of them frequently in other recipes, it was surprising to realize I had never posted a recipe for white chocolate macadamia nut cookies on this blog. They’re definitely one of my favorite cookies and on a cookie platter, they’re usually the one I reach for.
I love them homemade especially. Why? Because then I can control the quality. Using high quality macadamia nuts and white chocolate is so important, especially the white chocolate! I’m not a fan of white chocolate chips because of their resistance to melting.
When I bite into a warm cookie, I want chocolate to drip all over and leave my face a chocolate-covered mess. Messy just tastes better. I want big chunks of chocolate rippling through, and I’ve never achieved that with chips. Grab a bar of delicious white chocolate, chop it into generous chunks, pair it with some high quality, buttery macadamia nuts, and bam – you’ve got a damn good cookie.
These cookies are so buttery and rich, and the flavors are spot on. They’re sweet, no doubt about it, which is why I love giving a generous sprinkle of some course sea salt or fleur de sel. It cuts the sweetness and gives a light saltiness that I love in baked goods, especially when paired with super-sweet white chocolate. It’s obviously not entirely necessary, but I highly encourage you try it! At least on a cookie or two, just to see what you’re missing.
I’ve been pretty good about mostly resisting my baked goods, but I definitely ate one of these warm out of the oven, and snuck a few halves here and there. Couldn’t resist! Today when I went to photograph them, half of them were gone. Disappeared out of the bag. My dad says he didn’t do it and this isn’t his favorite type of cookie anyways, so I really have no idea where they went. The mystery of the missing cookies…however, for my sake, it’s probably a good thing most of them are gone!
Hope you try (and love!) these cookies as much as we did!
- 1 stick unsalted butter, softened
- 1/3 cup granulated sugar
- 1/2 cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon table salt
- 1/4 teaspoon baking soda
- 1 1/2 cups all-purpose flour
- 6 ounces chopped white chocolate
- 1/3 cup chopped macadamia nuts
- Course sea salt, for sprinkling
- Preheat oven to 350F. Line baking sheet with parchment paper or a Silpat.
- In bowl of stand mixer using paddle attachment, cream together butter and sugars until smooth and fluffy, about 3-4 minutes on medium high. Add egg and mix just until incorporated. Add vanilla, mixing just until incorporated.
- In a separate bowl, whisk together the flour, salt, and baking soda. Gently combine the flour mixture with the butter/sugar mixture until the flour is just mixed in.
- Fold in white chocolate chips and macadamia nuts.
- Refrigerate for at least a half hour, or at most 3 days. Make golfball sized balls and flatten a bit, or use a medium sized cookie dough scoop. Sprinkle with sea salt, if desired.
- Bake for 12-14 minutes, or just until bottoms of cookies are light golden brown. Cookies may seem soft and underdone, but they will set upon cooling.
- Cool 5 minutes on baking sheet and use flat spatula to transfer them onto cooling rack.
Recipe adapted from Food.com