Tulo

White Chocolate Macadamia Nut Cookies Recipe

A stack of thick white chocolate macadamia nut cookies with golden-brown edges, melted white chocolate pools, and chopped macadamia nuts visible on top, on a cooling rack.
Photo by Veronika Benz on Pexels

Melted butter and a higher ratio of brown sugar to white sugar give these cookies a dense, chewy center, while a short chill firms the dough enough to hold thick, bakery-style shape instead of spreading thin. Roughly chopped (not whole) macadamia nuts distribute more evenly through the dough so every bite gets both nut and white chocolate.

Prep
20 min
Cook
12 min
Total
62 min
Servings
24

Ingredients

Servings24
  • 2 1/4 cups all-purpose flour
  • 1 tsp baking soda
  • 3/4 tsp salt
  • 3/4 cup unsalted butter, melted and slightly cooled
  • 1 cup packed light brown sugar
  • 1/3 cup granulated sugar
  • 1 whole large egg
  • 1 whole large egg yolk
  • 2 tsp vanilla extract
  • 1 1/4 cups white chocolate chips or chopped white chocolate
  • 1 cup macadamia nuts, roughly chopped

Nutrition per serving

Calories
109
Protein
2g
Carbs
15g
Fat
4g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

Need different units or a different yield? Try our Conversion Calculator →

Instructions

  1. 1In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  2. 2In a large bowl, whisk the melted butter, brown sugar, and granulated sugar together until smooth, about 1 minute.
  3. 3Whisk in the egg, egg yolk, and vanilla extract until the mixture lightens slightly and looks glossy.
  4. 4Add the flour mixture to the wet ingredients and stir with a spatula just until no dry streaks remain.
  5. 5Fold in the white chocolate and chopped macadamia nuts, reserving a small handful of each to press onto the tops of the dough balls later.
  6. 6Cover the dough and chill in the refrigerator for at least 30 minutes, or up to 24 hours.
  7. 7Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
  8. 8Scoop the dough into 2-tablespoon portions (about 45g each) and roll into balls. Press a few reserved white chocolate pieces and macadamia pieces into the top of each. Space the balls at least 2 inches apart on the sheets.
  9. 9Bake one sheet at a time for 11-13 minutes, until the edges are golden brown but the centers still look slightly underbaked and puffy.
  10. 10Let the cookies cool on the baking sheet for 5 minutes, they'll continue to set, then transfer to a wire rack to cool completely.

Tips & variations

  • If the dough has chilled overnight and feels too firm to scoop, let it sit at room temperature for 10 minutes before portioning.
  • Salted macadamia nuts work fine here and actually sharpen the sweetness of the white chocolate; just cut the added salt to a scant 1/2 teaspoon.
  • For a bakery-style domed shape, roll the dough into slightly taller, narrower balls rather than flat pucks before baking.
  • White chocolate bars chopped by hand melt into bigger, gooier pools than chips, which hold their shape more, use whichever texture is preferred.

Storage & reheating

Store cooled cookies in an airtight container at room temperature for up to 5 days. Freeze baked cookies for up to 3 months, or freeze portioned raw dough balls on a tray until solid, then transfer to a freezer bag and bake straight from frozen, adding 1-2 extra minutes. To refresh a day-old cookie, microwave for 8-10 seconds.

Tips from the Tulo kitchen

  • Weighing the flour instead of scooping with a measuring cup gives much more consistent results, scooped flour can pack in 20-30% more than intended and makes cookies dry and cakey.
  • Macadamia nuts turn rancid faster than most nuts because of their high oil content; keep extras in the freezer if they won't be used within a couple of weeks.

FAQ

Why are my white chocolate macadamia nut cookies spreading too thin?

The dough is likely too warm or the butter wasn't cooled before mixing. Chill the dough for at least 30 minutes and make sure melted butter has cooled to room temperature before combining with the sugars.

Can I use whole macadamia nuts instead of chopped?

Roughly chopping them is worth doing; whole nuts create pockets that make cookies harder to bite through cleanly and distribute unevenly through the dough.

Why do these cookies use both a whole egg and an extra yolk?

The extra yolk adds fat and richness without extra water, which deepens the chewy texture without making the dough thinner or more prone to spreading.

Can I make the dough ahead of time?

Yes. The dough can be refrigerated for up to 24 hours before baking, and raw portioned dough balls freeze well for up to 3 months.