These White Chocolate Chunk Macadamia Nut Cookies are so crisp and buttery and loaded with chunks of white chocolate and toasted macadamia nuts. This recipe yields 38 cookies.

White Chocolate Chunk Macadamia Nut Cookies

There are two kinds of people in the world…

Those who like white chocolate and those that don’t. There’s also those who like macadamia nuts and those who do not. In the past I would have classified myself in the group of ones that do not… for both. Therefore I’m not sure what made me purchase macadamia nuts and white chocolate 12 years ago.

Even though I was positive that I didn’t like either, I was bent on making these cookies anyways. To think, that if I hadn’t there would have been zero of these incredible cookies to blog about.

White Chocolate Chunk Macadamia Nut Cookies

So as I fell under the toasted-macadamia-and-white chocolate-spell I admit that I actually do like white chocolate and macadamia nuts and that they were definitely meant to be friends and in cookies.

ingredients for White Chocolate Chunk Macadamia Nut Cookies

To Make These White Chocolate Chunk Macadamia Nut Cookies You Will Need:

  • unbleached all-purpose flour – Adds structure and is the base of the cookie dough.
  • baking soda – Creates a gas while baking which helps the cookies rise.
  • fine salt – Use either sea salt or pink himalayan.
  • unsalted butter – Lends richness, tenderness and structure to cookies.
  • light brown sugar – Adds sweetness and gives the cookies a chewy texture.
  • granulated sugar (white) – Also lends sweetness but will give the cookies a crispy edge.
  • eggs – Add structure, leavening and flavor.
  • vanilla extract – Adds warmth and enhances all of the other flavors in this recipe.
  • macadamia nuts – I like to toast chopped macadamia nuts in a dry skillet over medium-low heat until lightly golden and fragrant (stir often).
  • white chocolate – Use any white chocolate you prefer. I like to switch it up. In this post I’m using Private Selections Blonde Swiss Bar.

combine dry ingredients

Preheat your oven to 350°F (or 180°C).

Start by combining the flour with the baking soda and salt. Next, whisk to combine and then set the bowl of dry ingredients off to the side.

in the bowl of your stand mixer, add butter and sugars

In the bowl of your mixer, throw in two sticks of unsalted butter along with a cup of light brown sugar and a half cup of granulated sugar.

mix on medium speed for 3 minute

Then turn the mixer on and blend until smooth.

add one egg at a time with vanilla extract

Next, crack and add in one egg at a time, mixing well after each one until both eggs are incorporated. Then add in two teaspoons of real vanilla extract and stir until combined.

gradually add in dry ingredients

Next, with the mixer on low, slowly add in the dry ingredients.

scraping down the bowl as you go

Scrape the sides and bottom of your mixing bowl as you go. Now it should be shaping up to resemble cookie dough.

add in chopped macadamia nuts and white chocolate

Then add in the entire $5.29 cent bag of roasted macadamia nut pieces, which is about a cup and a half.

Next chop and add all of the chunks of white chocolate right into the bowl.

mix on low speed until combined

Lastly, turn the mixer on low and gradually mix those goodies into the cookie dough.

scoop mounds of dough onto prepared baking sheet

Working in batches, use a 1-1/2 to 2-tablespoon scoop to measure out the cookie dough. Place them a few inches apart onto your prepared pan.

bake for 8 to 10 minutes

Slide them onto the middle rack of your preheated oven and bake for 8-10 minutes. Rotate the pan halfway through to ensure even baking.

transfer to a wire rack to finish cooling

Allow the cookies to cool for a few before transferring the cookies to a wire rack.

White Chocolate Chunk Macadamia Nut Cookies

I couldn’t believe my taste buds. These White Chocolate Chunk Macadamia Nut Cookies are so buttery… soft on the inside while the edges have a crispness to them. They’re nutty and chocolaty and…

I ate the ENTIRE stack.

Just kidding.

Or am I?

White Chocolate Chunk Macadamia Nut Cookies

Enjoy! And if you give this White Chocolate Chunk Macadamia Nut Cookies recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

White Chocolate Chunk Macadamia Nut Cookies

White Chocolate Chunk Macadamia Nut Cookies
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Yield: 38 cookies

White Chocolate Chunk Macadamia Nut Cookies

These White Chocolate Chunk Macadamia Nut Cookies are so crisp and buttery and loaded with chunks of white chocolate and toasted macadamia nuts. This recipe yields 38 cookies.
Prep Time: 25 minutes
Cook Time: 10 minutes
Additional Time: 40 minutes
Total Time: 1 hour 15 minutes

Ingredients

  • 2¼ cups unbleached all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 cup unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1/2 cup white sugar
  • 2 large eggs
  • 2 teaspoons real vanilla extract
  • 1½ cups macadamia nut pieces, see notes
  • 4 ounces white chocolate, coarsely chopped

Instructions 

  • Preheat your oven to 350°F (or 180℃) and line a rimmed sheet pan with a silicone mat or parchment paper.
  • In a medium sized bowl combine the flour, baking soda and salt. Whisk until combined and set aside.
  • In the bowl of your mixer add the two sticks of butter along with the light brown and granulated sugars. Blend at medium speed until combined.
  • Scrape down the sides and then add in the two teaspoons of vanilla and the eggs one at a time, mixing well after each one.
  • With the mixer on low, gradually add in the dry ingredients until all of it is thoroughly incorporated.
  • Lastly add in the roasted macadamia nut pieces and the chopped white chocolate. Mix on low until they are evenly throughout the cookie dough. Be careful not to over-mix.
  • Working in batches, use a 1½ to 2-tablespoon scoop to measure out the cookie dough. Place them a few inches apart onto your prepared pan.
  • Bake for 8-10 minutes until the edges are just slightly golden. Let them cool for a few minutes before transferring them to a wire rack.

Notes

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
NOTE:
  • I like to toast chopped macadamia nuts in a dry skillet over medium-low heat until lightly golden and fragrant.
Serving: 1cookie, Calories: 160kcal, Carbohydrates: 16g, Protein: 2g, Fat: 10g, Saturated Fat: 4g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 5g, Trans Fat: 0.2g, Cholesterol: 23mg, Sodium: 99mg, Potassium: 49mg, Fiber: 1g, Sugar: 10g, Vitamin A: 165IU, Vitamin C: 0.1mg, Calcium: 19mg, Iron: 1mg
Author: Laurie McNamara
Course: Desserts & Sweet Treats
Cuisine: American

This recipe was originally posted on May 24, 2013 and has been updated with clear and concise instructions, new photography and helpful information.