White Chocolate Macadamia Nut Cookies

these are one of my all time favorite cookies. despite that fact, it has been quite a while since i have made them, much to my boyfriend’s dismay. he has been practically begging me to make these for i don’t even know how long and it seems like i keep getting tied up in other projects from new cookbooks and whatnot. finally i thought, hey maybe i should actually make what someone isย requesting... what a novel idea. lol.ย i guess it’s not all about me ๐Ÿ˜‰

mmm cookie time!

mmm cookie time!

so yea, these are delicious. the macadamia nuts are salty and slightly reminiscent of potato chips when you first open the bag. the white chocolate is creamy and together the two are heaven. they are a perfect combination in this classic blonde cookie. vanilla and almond extract accent the nuts and the salt is a nice contrast to the sweetness of the chocolate. the batter is quite easy to put together (just don’t over-mix, as i am always saying) and can be made ahead and stored in a log in the fridge if you prefer. then you can just slice off and bake cookies when you’re ready. i like to slightly under-cook these so that they stay super soft in the middle with a little bit of crunch around the edges. the bottoms should not get too dark. if you think they are properly cooked when peering into the over, you probably overcooked them. take them out a minute or two before you think you should. they always look “less done” by the light of the oven! this is a lesson i’ve learned the hard way (over and over again!). i think it’s finally been drilled into my head and i can generally bake off a fairly consistent cookie these days. another tip is to stick your bowl of dough in the fridge between batches so the dough won’t spread as much during baking. the cookies in the subsequent batches will still turn out delicious if you don’t do this but will have more of a tendency to spread together and be on the thinner side (although do feel free to enjoy those crunchy edges should this happen! they can be quite nom nom).

i also used to believe that butter must be totally softened to properly cream with sugar but this just isn’t true. in fact, if you let your butter soften too long your dough will spread more than desired. if you are using a stand mixer, there is plenty of power behind that paddle to beat cold tablespoons of butter into the perfect consistency for most baked goods. i will take my butter out about a half hour ahead but i don’t worry about doing much more than that. so save yourself the trouble of trying to remember to put that butter out hours ahead of time and whatever you do, don’t microwave your butter! as soon as it starts to melt, your dough will never be right. this is when cookies turn out flat and crunchy (unless that’s what you’re going for). it is, however, important to let your eggs come to room temperature when baking. if you don’t think ahead to let them come up to room temperature on there own (as i rarely ever do) you can simply put them in a small bowl or glass covered with warm water for about 5 to 10 minutes. don’t use super hot water- you don’t want to actually start cooking them!

i’ll touch on pans quickly. i have finally acquired half sheet pans which are the only kind of baking pans i recommend baking cookies on. i have tried all different kinds: thin ones that warp in the oven, double insulated ones that don’t allow the bottoms to brown properly and dark colored sheets which tend to overcook the bottoms. just stick with basic aluminum half sheet pans. i have a couple of nifty half sheet pans that are perforated and these work amazing well too (thanks for giving these to me dad and tracy)! top your pans with either non-stick baking mats or parchment paper. if you need to reuse the same pan for subsequent batches, you must allow it to cool before placing your raw dough on it or it will spread. you should let this happen naturally but in a pinch, run it under cold water and then dry thoroughly and proceed.

ok enough of my lecture on cookie baking technique and onto the recipe so we can get eating…. ย  ๐Ÿ™‚

nothing like fresh cookies

nothing like fresh cookies

White Chocolate Macadamia Nut Cookies


  • 1 cup unsalted butter cut into tablespoons
  • 3/4 cup packed light brown sugar
  • 1/2 cup granulated white sugar
  • 2 eggs (at room temperature)
  • 3/4 tsp pure vanilla extract
  • 1/4 tsp pure almond extract
  • 2 1/2 cups unbleached, all-purpose flour
  • 1 tsp baking soda
  • 3/4 tsp fine kosher or sea salt
  • 1 cup coarsely chopped macadamia nuts
  • 1 cup course chopped good quality white chocolate


  • preheat the oven to 350 degrees F and position rack in center position
  • line a baking sheet with non-stick mat or parchment appear
  • in a large bowl, cream together the butter, brown sugar and white sugar until smooth and fluffy (let cream about 5 minutes)
  • beat in the eggs, one at a time, scraping down the bowl after each addition
  • beat in the vanilla and almond extracts
  • sift together the flour, baking soda and salt
  • add the flour mixture into the wet mixture 1/3 at a time, mixing until just combined, scraping down the bowl and beater as necessary
  • remove from mixer right before fully incorporated
  • stir in the nuts and chocolate (finish the mixing of your dough during this process, don’t over-mix)
try not to eat all the cookie dough raw :)

try not to eat all the cookie dough raw ๐Ÿ™‚

  • drop using a cookie scoop or teaspoon onto prepared cookies sheets at least an inch apart. about 12 per sheet
  • bake for about 10 minutes or until edges are slightly brown. middles will look under-cooked; this is what you want
fresh out of the oven

fresh out of the oven

  • allow to cool on cookie sheets for about 10 minutes, then transfer to wire racks (i let one batch cool entirely on the sheet and they turned out just fine as well)
  • enjoy!
mmm cookie time!

mmm cookie time!


3 responses to “White Chocolate Macadamia Nut Cookies

  1. Pingback: Spiced Chocolate Cookies | Daily Gluttony·

  2. Pingback: White Chocolate Cranberry Macadamia Nut Cookies | therapy bread·

  3. Thanks a bunch for sharing this with all folks you actually realize what you are
    speaking approximately! Bookmarked. Please also discuss
    with my web site =). We may have a hyperlink exchange contract among us

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s