White Chocolate Macadamia Cookies
Buttery, chewy cookies loaded with white chocolate and toasted nuts.
Before you start
The classic bakery cookie: soft and chewy, studded with sweet white chocolate and rich, buttery macadamias. Toasting the nuts first is a small step that makes a big difference to the flavour.
Everything you need
- ¾ cup (170 g) unsalted butter, softened
- ¾ cup (165 g) brown sugar, packed
- ¼ cup (50 g) granulated sugar
- 2 cups (250 g) all-purpose flour
- 1 cup (170 g) white chocolate chips
- ¾ cup (100 g) macadamia nuts, chopped and toasted
- 1 large egg
- 1 tsp vanilla extract
- ½ tsp baking soda
- ½ tsp fine salt
Weigh, don't scoop. Measuring flour by cups can overpack it and dry out your bake. Tap any ingredient to open its converter.
Method
-
Toast the chopped macadamias in a dry pan over medium heat for a few minutes until golden, then cool.
For this step
- ¾ cup (100 g) macadamia nuts
-
Beat the butter and both sugars until creamy. Beat in the egg and vanilla.
For this step
- ¾ cup (170 g) unsalted butter
- ¾ cup (165 g) brown sugar
- ¼ cup (50 g) granulated sugar
- 1 tsp vanilla extract
-
Mix the flour, baking soda and salt, then stir into the wet bowl. Fold in the white chocolate and cooled nuts.
For this step
- 2 cups (250 g) all-purpose flour
- 1 cup (170 g) white chocolate chips
- ¾ cup (100 g) macadamia nuts
- ½ tsp baking soda
- ½ tsp fine salt
-
Chill the dough for 30 minutes. Heat the oven to 180°C / 350°F and line two trays.
-
Scoop 2-tablespoon balls, spaced apart. Bake for 10 to 12 minutes until the edges are golden but the centres look soft.
-
Cool on the tray for 5 minutes, then move to a rack.
Baker's tips
- Toast the macadamias. Raw, they are mild, but toasted they turn buttery and fragrant.
- Underbake slightly for the chewiest middle. They finish setting on the hot tray.
Make it your own
- Swap macadamias for pecans or cashews.
- Use half white and half dark chocolate for contrast.
Storing & freezing
Airtight at room temperature for 4 days. Freeze the raw dough balls and bake from frozen, adding 2 minutes.
Frequently asked
How many grams is a cup of white chocolate chips?
About 170 g per US cup, the same as dark chips. Weigh with the white chocolate chips converter if you are scaling.
Can I use salted macadamias?
Yes, just cut the added salt to a pinch so the cookies do not turn out too salty.
Baking in a different unit? Use the cups ↔ grams converter or the recipe scaler to halve or double this recipe.
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A note on cooking safely. Recipes are provided for informational purposes only and are not medical or nutritional advice. Cooking times, temperatures and quantities are suggestions: use your own judgement, and check that meat, poultry, fish and eggs are properly cooked before serving.
Consult a qualified healthcare professional before making dietary changes, particularly if you have allergies, a medical condition or specific nutritional requirements.