White Chocolate Macadamia Nut Cookies are my all-time favorite of all cookies. Chocolate and nuts are not only in the dough, but also on top of the cookies. This way you have chocolate and nuts in every single bite. I use salted and roasted macadamia nuts because they fit perfectly here. The additional sprinkling with salt creates a perfect balance between sweet and salty.
They are lightly crunchy at the edges and soft in the center. For lovers of white chocolate and macadamia nuts these cookies are for sure the best. My mouth is watering… are you with me?
Tools & Equipment
- 2 large baking sheets
- 2 silicone baking mats
- Cookie (ice cream ) scoop
- Cutting board
- Medium microwave safe bowl
- Sharp knife
- Silicone spatula
- Stand mixer, fitted with the paddle attachment
Recipe Tips
White Chocolate: always look for good quality chocolate to get the right flavor and sweetness. The chocolate should have 30% cocoa butter. I use Callebaut chocolate for baking.
Freezing: the dough balls can be frozen in a zip-lock bag for up to 3 months. To bake, take the desired number of dough balls out of the freezer and warm them briefly between the palms of your hands to flatten them slightly. Top with some extra white chocolate, macadamia nuts and sprinkle with a little salt.
How to Make White Chocolate Macadamia Nut Cookies
Preheat the oven to 180°C / 350°F. Line two large baking sheets with a silicone mat or parchment paper and set aside. Prepare all your ingredients.
Melt the white chocolate in a microwave safe bowl and work in 15 second intervals. Stop to stir the chocolate between the rounds.
Transfer the melted chocolate into the bowl of a stand mixer and add both sugars, salt, baking powder, baking soda, nutmeg and butter. Beat on medium speed until light and fluffy. Stopping halfway through to scrape down the sides of the bowl.
With the mixer still running on medium speed, add the egg, the vanilla and continue beating only until combined. Scrape down the sides of the bowl again. On low speed, add the flour and beat just until fully combined.
Fold in the macadamia nuts and the rest of the white chocolate with a silicone spatula. Divide the dough into portions of about 2 tablespoons and shape into balls.
Place the dough balls on the baking sheet, leave space between each cookie, because they will spread a little. Gently flatten each cookie, top with a few extra pieces of white chocolate and macadamia nuts and sprinkle lightly with salt.
Bake for about 12 minutes until the cookies are puffed and firm at the edges. Let them cool on the baking sheet until the crumb gets firm.
Storage: you can store the portioned cookie dough in a zip-lock bag in the fridge for up to 1 week. Baked cookies can be placed in an airtight container at room temperature for up to 1 week.
My Summary for White Chocolate Macadamia Nut Cookies
Difficulty: simple.
Taste: they have a buttery and sweet flavor…but not too sweet. Nutty, with a lovely touch of vanilla.
Texture: these cookies are crunchy at the edges, yet soft, creamy and chewy in the center.
PROS: this recipe is easy to follow. You can perfectly freeze the dough balls and take the desired amount out of the freezer and bake immediately whenever you want.
CONS: none.
