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The Ultimate Bakery-Style White Chocolate Macadamia Nut Cookies

A tempting stack of freshly baked white chocolate macadamia nut cookies piled high on a white plate.
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Achieve thick, soft, and chewy centers with crisp edges in these bakery-style white chocolate macadamia nut cookies. This reliable recipe delivers the perfect salty-sweet balance.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 large egg yolk, room temperature
  • 2 teaspoons vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups white chocolate chips or chunks
  • 1 1/2 cups roasted, salted macadamia nuts, roughly chopped

Instructions

  1. Cream the softened butter, brown sugar, and granulated sugar together in a large bowl using an electric mixer until light and fluffy, about 3 minutes.
  2. Beat in the eggs one at a time, then beat in the extra egg yolk and vanilla extract until just combined. Scrape down the sides of the bowl as needed.
  3. In a separate medium bowl, whisk together the flour, baking soda, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  5. Fold in the white chocolate chips and chopped macadamia nuts by hand using a spatula.
  6. Cover the dough and chill in the refrigerator for at least 30 minutes. Chilling helps achieve thicker cookies.
  7. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  8. Scoop the dough into balls, about 3 tablespoons each, and place them 2 inches apart on the prepared sheets. For a bakery look, press a few extra white chocolate chunks and nuts onto the tops of the dough balls.
  9. Bake for 10 to 13 minutes, or until the edges are golden brown but the centers still look slightly underbaked.
  10. Remove the baking sheets from the oven. Immediately tap the sheets firmly against the counter two or three times to deflate the cookies slightly and create crinkled edges.
  11. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For a richer flavor, substitute the standard butter with brown butter. Melt the butter completely, cook until browned bits form at the bottom, then chill until solid before creaming it with the sugars.
  • For extra thick and chewy cookies, use cold dough and slightly underbake them.
  • If you prefer a saltier-sweet cookie, sprinkle a tiny pinch of flaky sea salt on top of the dough balls before baking.

Nutrition

Find it online: https://alchemychef.com/white-chocolate-macadamia-nut-cookies/