White Chocolate Macadamia Nut Cookies
Soft, chewy white chocolate macadamia nut cookies with buttery centers, crisp edges, and big chunks of creamy white chocolate and roasted mac nuts. Bakery-style texture with simple ingredients.
Servings 24 cookies
Ingredients
Dry Ingredients
- 2 cups all-purpose flour plus 2 tbsp; spooned & leveled
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 3/4 cup unsalted butter, melted brown optional; slightly cooled
- 3/4 cup packed brown sugar light or dark
- 3/4 cup granulated sugar
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon almond or coconut extract optional, Hawai‘i-style
Mix-Ins
- 1 cup white chocolate chips heaping
- 1 cup macadamia nuts roughly chopped
Optional Topping
- flaky sea salt optional, sprinkle on top
Instructions
- Cover and chill them for at least 2 hours, or up to 2 days.
- In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth and combined.
- Whisk in the egg, egg yolk, vanilla extract, and almond/coconut extract until glossy.
- Fold the dry ingredients into the wet ingredients using a rubber spatula just until no dry streaks remain.
- Fold in the white chocolate chips and chopped macadamia nuts.
- While the dough is soft, scoop 1–1 1/2 tablespoon portions using a cookie scoop and roll into balls.
- Place the dough balls onto a baking sheet. Cover and chill them for at least 2 hours, or up to 2 days.
- Preheat the oven to 350°F (177°C). Line a separate baking sheet with parchment or a silicone mat.
- Transfer the chilled cookie dough balls to the prepared baking sheet, spacing them 3 inches apart.
- Bake straight from the fridge for 12–13 minutes, until edges are lightly golden and centers still look slightly soft.
- Optionally press additional white chocolate chips or mac nuts on top while warm, and sprinkle with flaky sea salt.
- Cool on the tray for 5 minutes, then move to a wire rack to finish cooling.
Video
Notes
- Shaping the dough balls before chilling makes it easier to handle and ensures thicker cookies.
- Chill shaped dough balls for the best texture—chewy centers and minimal spreading.
- Bake straight from the fridge for perfect bakery-style edges and centers.