These White Chocolate Macadamia Nut Cookies are crispy on the outside, chewy on the inside, buttery and sweet. They’re easy to make (no chilling), and are better than your favorite bakery!
Preheat oven to 375 degrees F. Line two large baking sheets with parchment paper silicone baking mats, set aside.
In a medium bowl, combine flour, baking soda, baking powder, and sea salt. Set aside.
In the bowl of a standing mixer fitted with the paddle attachment, or in a large bowl with a hand-held mixer, beat together the butter, white sugar and brown sugar on medium-high speed for 1 minute.
Add egg and vanilla and beat until light – about 1 minute.
Ad the dry ingredients and beat until combined.
Add white chocolate chips and macadamia nuts and stir until evenly distributed throughout the dough.
Use a 1 ½ Tablespoon cookie scoop to measure out portions of dough, roll them into balls and place them evenly spaced on a baking sheet. Repeat until all the dough is used.
Bake in the preheated oven for 8-10 minutes, or until the top is just set and just barely beginning to turn light golden brown.
Remove from oven and let cool on the baking sheet for 5-10 minutes.
Transfer cookies to a wire rack to cool completely.
Video
Notes
Ingredient Substitution Notes
All-purpose flour. For a gluten-free version use 1:1 all-purpose gluten-free flour.
Fine sea salt. Use fine (not coarse) sea salt. If using iodized table salt, decrease the amount by half.
Salted Butter. Unsalted butter or vegan butter sticks (like Earth's Balance) work well.
Granulated sugar. I recommend using organic cane sugar or regular white sugar.
Light brown sugar. I don't recommend making substitutions for the light brown sugar in this white chocolate macadamia nut cookie. Using dark brown sugar works, but it will impart a bolder molasses taste which isn't preferred with this cookie.
White chocolate chips. Use a high-quality, white chocolate chip made with real cocoa butter (read the ingredients)!! Some brands I recommend: Whole Foods 365 White Chocolate Baking Chips, Cacaoholic, and Callebaut. I used Ghirardelli in this post but they're not made with real cocoa butter.
Macadamia nuts. Use roasted and salted or unsalted nuts for the best flavor.
StoreOnce cooled, store these white chocolate macadamia nut cookies in an airtight container at room temperature for 3-5 days. FreezeYou can freeze these macadamia nut cookies two ways:
Freeze the dough before baking. Portion out the dough and roll it into balls. Then place it on a baking sheet and flash-freeze the balls until hardened. Once hardened, transfer to an airtight container until you’re ready to bake.
To bake: remove the dough from the freezer and let it thaw in the refrigerator overnight or at room temperature for 1-2 hours before baking according to the recipe instructions.
Freeze baked cookies. To freeze baked cookies, let them cool to room temperature. Then store them in an airtight container in the freezer for up to 2 months.
To thaw: let the cookies sit at room temperature until thawed.