If you ever wanted to make the chewiest white chocolate macadamia nut cookies, look no further. This is the recipe for you. These cookies are EVERYTHING. All the things you could ask for in a cookie: chewy, fudgy, sweet, and salty. You ever have food or an inanimate object give you a feeling? These literally put me in my feels. I blacked out and probably ate about 5 of these.
My grandmother passed away when I was pretty young, but one thing I have a vivid memory of is her love for white chocolate macadamia nut cookies. I texted my Dad the other day to confirm I wasn't going insane, but it's true. These cookies were her favorite so I developed this recipe with her in mind.
I wholeheartedly believe that if she was still around, these cookies would've been the best, chewiest, white chocolate macadamia nut cookies she's ever had (and I'm sure she ate a lot in her day, so that says something).
This may be an unpopular opinion since some people are weird about nuts in their cookies, but I'd even go as far as saying these are neck and neck with the classic chocolate chip cookie for me (sometimes even better).
Let's get to the recipe!
Ingredients you'll need
- 1½ cups flour
- ½ cup butter
- ¾ cup brown sugar
- ¼ cup white sugar
- 1 tsp salt
- 1 egg
- 1 egg yolk
- 1 tsp vanilla extract
- 1 tsp molasses
- ¼ tsp almond extract
- 1 tsp cornstarch
- 1 tsp baking powder
- ½ cup roasted unsalted macadamia nuts, chopped
- 3 oz white chocolate bar
- ⅓ cup white chocolate chips
- flaky sea salt for topping
How do you make the best, chewiest white chocolate macadamia nut cookies, you ask?
I have a couple of tips and ingredients I use in this recipe to really make these cookies outstanding.
Brown the butter
The best cookies ALWAYS start with brown butter. There is just something about it that takes the cookie to a higher level of flavor.
In a small pot, brown the butter. When choosing your pot, I always try to pick a lighter-colored one so it's easier to see when the butter turns brown. Bring the pot to medium-low heat and stir the butter for 7-10 minutes, until the milk solids start turning brown, and remove from the pot.
It's okay if you want to take your time with this, you don't want it to accidentally burn, turn black, and ruin your life, which happened with our first batch. When the butter is ready it will have a nutty fragrance and the milk solids will be golden brown. Allow the brown butter to cool for 5 minutes in a heat-proof bowl.
Combine the dry ingredients
Next, you're going to combine your dry ingredients. Combine flour, baking powder, salt, and cornstarch in a medium bowl. The cornstarch makes the cookies thicker and softer. You can use cornstarch or substitute arrowroot starch. We mostly use arrowroot starch.
Combine the wet ingredients
Once the brown butter has cooled, combine butter, brown sugar, and white sugar in a large bowl. Then add egg, egg yolk, vanilla extract, almond extract, and molasses. The molasses in this recipe brings out the brown sugar flavor even more and makes the cookies super decadent. It's not a mandatory ingredient but if you have it in your pantry, it takes these cookies up a few notches.
Folding everything in
Mix in the dry ingredients just until combined with the wet ingredients.
Roughly chop your macadamia nuts, I like them chunky. I used roasted and unsalted macadamia nuts for this recipe, but you can use salted, if that's what you have or prefer.
I think using a combination of white chocolate chips and a chopped white chocolate bar gives you the best overall chocolate coverage in your cookie. Chop your white chocolate bar into pieces.
Add macadamia nuts, white chocolate pieces, and white chocolate chips to the dough. Roll into balls and place on a parchment-lined baking sheet in the refrigerator for 12-72 hours.
Preheat oven to 350°. Bake cookies for 15-17 minutes. Top with flaky sea salt. Enjoy.
Leave us a review and let us know what you thought of the chewiest white chocolate macadamia nut cookies. If you loved these cookies check out some of our other desserts!
Pumpkin Butter Blondies with Maple Glaze
Cranberry Orange Shortbread Cookies
📖 Recipe
Chewiest White Chocolate Macadamia Nut Cookies
Ingredients
- 1½ cups flour
- ½ cup butter
- ¾ cup brown sugar
- ¼ cup white sugar
- 1 teaspoon salt
- 1 egg
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1 teaspoon molasses
- ¼ teaspoon almond extract
- 1 teaspoon cornstarch
- 1 teaspoon baking powder
- ½ cup macadamia nuts, chopped
- 3 oz white chocolate bar
- ⅓ cup white chocolate chips
- flaky sea salt for topping
Instructions
- In a small pot, brown the butter. Bring the pot to medium-low heat. Stir the butter for 7-10 minutes, until the milk solids start turning brown, and remove from the pot. Don't let it turn black. Allow the butter to cool for 5 minutes
- Combine flour, baking powder, salt, and cornstarch. Set aside.
- Combine butter, brown sugar, and white sugar. Then add eggs, vanilla extract, almond extract, and molasses.
- Mix in the dry ingredients until well combined with the wet ingredients. Fold in the nuts and white chocolate. Roll into balls and place on a baking sheet in the refrigerator for 12-72 hours.
- Preheat oven to 350°. Bake cookies for 17 minutes. Top with flaky sea salt.
Sandra
Why. Can’t I print the recipes???? Had to try she a picture?
Sandra
Why couldn’t I print recipe? I had to take a picture?
Vinny and Marisa
Not sure, tried the print option today on my home computer today to test it out and it worked fine. It must be something on your end.