Chewy, sweet, buttery and delicious: these white chocolate macadamia nut cookies are the real deal! Homemade cookies done right can make me go weak at the knees, and I tell you: this recipe is one of up among the greatest.

What makes white chocolate macadamia nut cookies so good

Finding the perfect cookie has been, in some ways, a mission of mine, and I have to let you know – this recipe is definitely one of my top picks. The keys are ingredients to making perfect cookies, in my opinion, are the ingredient ratios and real butter. Cookies made with these things done right are the best!

What are macadamia nuts

Macadamia nuts are a soft white tree nut with a buttery taste and a crisp texture. I was first introduced to them by eating them in cookies alongside white chocolate; they really are a perfect pair!

How to toast nuts in a frying pan

You can toast nearly any type of nut in a clean, dry frying pan on medium-high heat. The key to perfect toasting is to stir the nuts constantly until they are heated, fragrant, and golden brown. Once the nuts heat through, they burn quickly, so keeping them moving is essential. It is also important to remove them from the heat as soon as they are done.

Choosing the best white chocolate

White chocolate has sometimes had a bad reputation for “Not being real chocolate” because it is does not contain actual cacao solids. To make sure you’re getting a quality white chocolate, just check the ingredients to make sure that it is made with real cocoa butter.

How to freeze cookie dough

You can easily freeze cookie dough ahead of time so that your cookies can be baked fresh at a moment’s notice. One of my favourite things to do is make this recipe, portion it out into cookies on parchment paper, and freeze them on the pan until they are solid. Once the dough is frozen, you can put the pre-portioned cookies into a sealed bag or container and save them in the freezer for up to 6 months!

How to bake frozen cookies

You can bake your frozen cookies exactly as you would fresh-made cookies, just adding 2-5 minutes to the total baking time (or until they are the right colour).

Tips for baking perfect cookies

To make sure your white chocolate macadamia nut cookies turn out perfectly, there are a few things you can do to ensure great success. Follow these tips to make perfect cookies, every time!

Measure the ingredients correctly

Did you know that 1 cup of flour can range anywhere from 100g-170g depending on how you scoop it? That means that depending on your particular style, you can almost double the amount of flour in a recipe… Just by scooping the flour!

Most recipes, I find, turn out great if you loosen the flour before you scoop it. Some people recommend spooning the flour into your measuring cup, or sifting it before you measure it. However, I have found that the most consistent way to get an average weight is to just stir your flour in your container with a spoon or measuring cup to loosen it first. Once you’ve done that, you can scoop the lightened flour in your measuring cup, level the top, and add it to your recipe.

Mix the dough thoroughly

Mix the dough thoroughly to make sure that the ingredients are all well incorporated. The best tip for making sure this happens is to scrape down the sides of the bowl (ie, fold the stuff stuck to the edges of your bowl into your cookie dough). Once you’ve done that, you can mix the dough until smooth, and then go ahead and scoop your cookies.

Bake on parchment

Baking cookies on parchment paper is the no-mess, easy way to make sure that your cookies don’t stick to the pans and the bottoms of them don’t get too dark.

Do not over-bake

Perfectly baked white chocolate macadamia nut cookies should be quite blonde looking with just a touch of gold around the edges. If your oven bakes on the hotter side, check the cookies a couple of minutes before the recommended time to make sure they aren’t baking too quickly.

You will need:

White Chocolate Macadamia Nut Cookies

Makes about 2 dozen cookies

Servings 24 cookies

Author Naomi

Ingredients

1 cup butter softened
1/2 cup sugar
1/2 cup packed brown sugar
1 large egg
2 tsp vanilla extract
1-1/2 cups white chocolate chips
1/2 cup coarsely chopped macadamia nuts lightly toasted
2 cups all purpose flour
1 tsp baking soda
1/2 tsp salt

Instructions

Toast the macadamia nuts by putting them into a clean, dry frying pan and frying them on medium/high heat until they start to become fragrant or are lightly browned. Stir frequently to prevent burning. Cool completely.
Combine softened butter and sugars in a large mixing bowl; cream until smooth. Beat in egg, and stir in vanilla, white chocolate, and toasted nuts.
Combine the dry ingredients in a sieve or sifter and sift into the creamy butter mixture; stir to combine, kneading if necessary to mix thoroughly. You can cover the chill the dough at this point, or use it immediately.
Drop by tablespoonfuls onto a non-stick baking sheet or parchment paper; bake at 350 degrees F for 12-15 minutes or until light brown around the edges. Cool on wire racks.