These white chocolate macadamia nut cookies are soft and chewy and loaded with chocolate chips and nuts. You are going to love them.
You can't beat homemade cookies and these ones are a real treat.
While I love my Peanut Butter Choc Chip Cookies and Oatmeal Choc Chip Cookies, sometimes I like to mix it up a bit and go with white choc chips for a change.
I love the texture of these gooey sweet choc chips mixed with the bite of the nuts, all delivered in a soft chewy package. Just delicious.
How to make White chocolate chip macadamia nut cookies
It is very easy to make these white chocolate and macadamia cookies. I find it easiest to use an electric hand whisk to make cookie dough quickly and easily. A stand mixer will also do the job.
First sieve together the flour, baking powder and salt and set aside. Then cream together the butter and sugar and light and fluffy.
Next add in the egg and vanilla. And then the flour mixture.
Finally fold in the choc chips and the nuts using a wooden spoon. I like to roughly chop the nuts first. You can chop them as finely or roughly as you like.
Now, you need to chill that dough in the fridge for an hour. I know it's tempting to stick them straight in the oven, but they really will be better cookies if you are patient.
Once ready to bake, use a cookie scoop to divide up the dough and place it onto a baking sheet lined with baking paper. You need to allow enough space on the tray for the cookies to spread as they cook. So space them around 3 inches apart.
You will only be able to fit 6-8 cookies per tray, so you'll need to do them in batches. Make sure that your baking tray is completely cooled down before putting the next batch of cookie dough on it. You can wave them around to cool them down quicker!
They will take around 12 minutes to cook, depending on your oven. They will be golden brown when they are done. Remember they will still be quite soft when you take them out. Allow them a few minutes to cool on the tray and they will begin to firm up.
Then transfer them to a wire cooling rack to cool completely.
How to Freeze Cookie Dough
This recipe for white chocolate macadamia nut cookies makes around 24 cookies. Let me tell you, in my house those 24 cookies will disappear pretty quickly...
However, if you want to freeze some of the cookie dough for later, it's very easy to do. Just scoop out the dough and place on a baking tray as if you were going to bake them (except no need to leave big space between them).
Then put the baking tray in the freezer. Once the cookie dough balls are frozen you can transfer them to freezer bags. It can be helpful to write on the bag what type of cookie dough it is, and how long to cook them for.
Eg. Macadamia Nut White Chocolate Chip Cookies. 320 F, 12 mins.
To cook the cookies you can just cook them from frozen. Pre-heat the oven, place the frozen dough balls on a tray and bake in the oven as usual. They may take a couple of minutes longer.
Freezing cookie dough is a great option for super quick make-ahead cookies, when you get that cookie craving but don't have time to make them from scratch.
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White Chocolate Macadamia Nut Cookies
- Cookie Scoop
- Baking Pan
- 1 ½ cups all purpose flour (195g)
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup butter (115g)
- ½ cup brown sugar (100g)
- ¼ cup white sugar (50g)
- 1 egg
- 1 teaspoon vanilla extract
- ¼ cup white chocolate chips (85g)
- ¾ cup macadamia nuts (100g), roughly chopped
- Sift together the flour, baking powder and salt and set aside.
- In a large bowl, cream together the butter and sugars.
- Add the egg and vanilla extract and mix well.
- Add the flour, baking powder and salt.
- Use a wooden spoon to stir through the chocolate chips and macadamia nuts.
- Chill the cookie dough in the fridge for an hour.
- Pre-heat the oven to 320F / 160C .
- Use a cookie scoop to drop balls of cookie dough onto a lined baking sheet (around 2 tablespoons of dough per ball). Arrange them around 3 inches apart, leaving plenty of space for them to expand and spread. I put 6-8 cookies per baking sheet.
- Bake for around 12 minutes until golden brown.
- Cool for a few minutes on the tray and then transfer to a wire cooling rack to cool completely.
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