White Chocolate Macadamia Nut Cookies

White Chocolate Macadamia Nut Cookies are a classic, perfect cookie–chewy, sweet, and loaded with nuts and white chocolate.

As a rule, I’m anti-nut in cookies. But these White Chocolate Macadamia Nut Cookies are where I make an exception. But they’re really, truly worth it. They’re a classic, but this recipe has a few tweaks to make it even better than ever.

These White Chocolate Macadamia Nut Cookies are the best because…

• They have loads of sweet chocolate and salty nuts…
• And those nuts are toasted to bring out the sweet, golden flavor and crunch. It permeates the whole cookie for a truly unique, delicious flavor.
• Using mostly brown sugar makes the cookies chewy but still soft and gives a depth to the sweetness.
• An added egg makes the cookies rich.

How to Make White Chocolate Macadamia Nut Cookies

• Begin by preheating the oven to 350F. Chop the macadamia nuts in halves and quarters, spread them on a baking sheet, and toast them in the oven for 10 minutes. Remove them from the oven and allow them to cool.
• Place the butter in a bowl and microwave it for 45 seconds, or until the butter is about half melted.
• Add the white and brown sugar, then stir by hand or with an electric mixer for a couple minutes, or until the butter and sugars have been completely combined.
• Stir in the egg, egg yolk, and vanilla until well combined.
• In a separate bowl, mix the different flours, salt, baking soda, and baking powder, then stir it into the wet ingredients until thoroughly combined.
• Add in the white chocolate and macadamia nuts and stir until combined.
• Portion out the dough into 2 tablespoon sizes and bake at 350F for 8 minutes. The edges will look baked, but not golden brown, and the centers should still look slightly underbaked. The cookies will continue to bake after being removed from the oven.
• Allow the cookies to cool, then store in an airtight container or bag to keep them fresh.

Recipe Tips and Notes

• Make sure to toast the nuts. It’s an extra step, but worth it for the way it amplifies the sweet nuttiness of the cookies…
• but make sure they’ve cooled before mixing them into the cookie dough with the white chocolate, or you’ll end up with melted chocolate and no chunks.
• Use salted nuts for a lovely contrast to the sweetness of the cookies and white chocolate.
• These cookies are loaded with mixins! If you prefer a higher dough to nut/chocolate ratio, you can add only a cup of nuts instead of 1 1/2 cups

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