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Ultimate Bakery-Style Chewy White Chocolate Macadamia Nut Cookies

Close-up of three golden brown white chocolate macadamia nut cookies stacked slightly on a white plate.
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Make the best white chocolate macadamia nut cookies at home. This recipe delivers thick, soft, and chewy centers with slightly crisp edges, achieving that sought-after bakery style. It balances sweet white chocolate with crunchy, salty macadamia nuts for an indulgent, buttery treat.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 large egg yolk (this adds chewiness)
  • 1 tablespoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups white chocolate chips or chunks
  • 1 cup roasted, salted macadamia nuts, roughly chopped

Instructions

  1. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. You need this step for texture.
  2. Beat in the whole egg and the extra egg yolk until just combined. Mix in the vanilla extract.
  3. In a separate medium bowl, whisk together the flour, baking soda, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix the dough.
  5. Fold in the white chocolate chips and the chopped macadamia nuts using a spatula.
  6. Cover the bowl and chill the cookie dough for at least 30 minutes. Chilling helps prevent spreading and creates thicker cookies.
  7. Preheat your oven to 375 degrees Fahrenheit. Line baking sheets with parchment paper.
  8. Scoop the dough into balls, about 2 tablespoons each, and place them 2 inches apart on the prepared sheets. For a bakery look, press a few extra white chocolate chunks and nuts onto the tops of the dough balls.
  9. Bake for 10 to 12 minutes, or until the edges are golden brown but the centers still look slightly soft.
  10. Remove the sheets from the oven. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For a richer flavor, you can brown the butter first, then chill it until solid before creaming it with the sugars.
  • Use high-quality white chocolate chunks instead of chips for better melt and texture.
  • If you prefer a saltier contrast, sprinkle a tiny pinch of flaky sea salt on top of the cookies immediately after they come out of the oven.

Nutrition

Find it online: https://cookingbyfelix.com/white-chocolate-macadamia-nut-cookies/