White Chocolate Chunk Macadamia Nut Cookies
Bakery-style thick White Chocolate Chunk Macadamia Nut Cookies cookies with a chewy center and crisp edges are packed with flavor. They are easy to make and very quick too as they require no chill-time!
Prep Time15 mins
Cook Time12 mins
Total Time26 mins
Course: Dessert
Cuisine: American
Keyword: bakery-style, chewy, cookies, macadamia nuts, white chocolate
Calories: 263kcal
- 230 g butter at room temperature
- 100 g sugar
- 200 g brown sugar
- 1 egg at room temperature
- 1 1/2 tsp vanilla extract
- 350 g flour
- 1 1/4 tsp baking soda
- 1/2 tsp salt
- 150 g macadamia nuts
- 200 g chopped white chocolate/choc chips
Preheat the oven to 190°C and line a baking tray with parchment paper.
In a bowl combine flour, salt and baking soda.
In another bowl mix together butter and both sugars until light and fluffy, about 2 minutes.
Add the egg and vanilla extract, beat for 1 min until well combined.
Add the flour mixture and mix just until everything is incorporated and you can’t see any dry flour bits.
Coarsly chop the macadamia nuts (to halves and quarters) and white chocolate. Add to the cookies dough and mix until everything is nicely distributed.
Take 1 1/2 - 2 tablespoons of the cookie dough and form balls with your palms or use an ice-cream scoop to make the balls. Place them on a baking sheet about 7 cm (3 inches) apart.
Bake for about 12 min. The cookies will look under-baked, pretty pale and just starting to get golden color around the edges. If you want really soft cookies, bake them for 10-11 min (they will hardly have any color on them and will seem too soft, but when they cool down they will be just right). Enjoy 🙂
- Be sure to measure the ingredients correctly.
- Have all the ingredients at room temperature before mixing them together.
- You can use white chocolate chips instead of cholate chunks or use both.
- Use the white chocolate you love to eat and like the taste.
- You can use either roasted and salted macadamia nuts or raw macadamia. Roasted and salted macadamia will enhance the flavor. Reduce the added salt if you use salted macadamia.
- To freeze unbaked cookie dough: make cookie dough balls, place them on a tray lined with parchment paper and freeze. When frozen, you can move them all to a zip-lock bag and return them to the freezer. When baking them frozen, increase the baking time by 1-2 minutes but know that the cookies will spread less.
- To freeze them baked: just cool down the baked cookies, move them to a zip-lock bag and freeze.
- Frozen cookies are good for up to 3 months.
- Save the baked cookies in an air-tight container. They are best eaten fresh but will last up to 3 days.