White Chocolate Chip Cookies
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White Chocolate Chip Cookies
These White Chocolate Macadamia Cookies are the ultimate homemade treat with creamy white chocolate chunks and buttery macadamia nuts in every bite. They bake up soft and chewy with golden edges in just 20 minutes. Perfect for holiday baking, afternoon tea, or whenever you need a little sweetness.
I first discovered these cookies during my travels through Hawaii, where the combination of tropical macadamia nuts and sweet white chocolate captured my heart. Now I make them for special occasions and lazy Sunday afternoons alike. They pair beautifully with a cup of Earl Grey tea or as a sweet finish to dinner alongside my churro cheesecake.
There’s something truly special about the way the buttery cookie base complements the rich white chocolate and crunchy nuts. I often make a double batch to share with neighbors or bring to potlucks. They’re always the first to disappear, especially when served with my fudgy chewy brownies for a dessert spread that satisfies every craving.
What Makes These Cookies Irresistible
- Perfect Texture: They bake up soft and chewy with just the right amount of crunch.
- Buttery Flavor: Real butter and toasted macadamias create a rich, decadent taste.
- Easy to Make: Simple ingredients come together in one bowl with minimal effort.
- Crowd Pleaser: Both kids and adults adore these sweet, nutty treats.
Everything for Perfect White Chocolate Macadamia Cookies
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
- All-purpose flour: Provides structure for soft baked cookies.
- Baking soda: Helps the cookies rise and spread perfectly.
- Salt: Enhances all the flavors and balances the sweetness.
- Unsalted butter: Use softened butter for creaming with sugars.
- Granulated sugar: Adds sweetness and helps create chewy texture.
- Light brown sugar: Contributes moisture and caramel notes.
- Eggs: Bind the ingredients together and add richness.
- Vanilla extract: Use pure vanilla for the best flavor.
- White chocolate chips: Look for quality chips that melt beautifully.
- Macadamia nuts: Lightly toast them for enhanced nutty flavor.
White Chocolate Macadamia Cookies
Make perfect white chocolate macadamia cookies with this easy recipe. Soft, chewy cookies loaded with creamy white chocolate and buttery macadamia nuts.
Equipment
- oven
- baking sheet
- mixing bowl
- whisk
- stand mixer
- paddle attachment
- spatula
- measuring cups
- measuring spoons
- knife
- cutting board
- wire rack
Ingredients
Dry Ingredients
- 2.25 cups all-purpose flour
- 1 tsp baking soda
- 0.5 tsp salt
Wet Ingredients
- 1 cup unsalted butter softened (2 sticks)
- 0.75 cup granulated sugar
- 0.75 cup light brown sugar packed
- 2 large eggs at room temperature
- 1 tsp vanilla extract
Mix-ins
- 1.5 cups white chocolate chips or chunks
- 1 cup macadamia nuts roughly chopped
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Line two large baking sheets with parchment paper or silicone baking mats and set them aside. In a medium bowl, whisk together 2 1/4 cups of all-purpose flour, 1 teaspoon of baking soda, and 1/2 teaspoon of salt; set this dry mixture aside.
- In the bowl of a stand mixer fitted with the paddle attachment (or using a large bowl and a hand mixer), cream together 1 cup (2 sticks) of softened unsalted butter, 3/4 cup of granulated sugar, and 3/4 cup of packed light brown sugar on medium speed. Beat until the mixture is light and fluffy, which usually takes about 2 to 3 minutes. Remember to scrape down the sides of the bowl as needed.
- Add the 2 large eggs one at a time, beating well after each addition until just combined. After the eggs, stir in 1 teaspoon of vanilla extract until it’s fully incorporated into the butter mixture.
- Gradually add the reserved dry ingredient mixture to the wet ingredients. Mix on low speed until just combined and no streaks of flour remain. Be careful not to overmix the dough, as this can result in tough cookies.
- Gently fold in 1 1/2 cups of white chocolate chips or chunks and 1 cup of roughly chopped macadamia nuts using a spatula until they are evenly distributed throughout the cookie dough.
- Drop rounded tablespoons of dough (or use a 1.5-inch cookie scoop) onto the prepared baking sheets, ensuring they are spaced about 2 inches apart to allow for spreading during baking.
- Bake one sheet at a time in the preheated oven for 9 to 12 minutes. The cookies are ready when their edges are golden brown and their centers are just set but still look slightly soft.
- Allow the cookies to cool on the baking sheets for 5 minutes before carefully transferring them to a wire rack to cool completely. This resting time helps them firm up and prevents breakage.
Notes
Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack.
Ways to Customize Your Cookies
- Dark Chocolate Twist: Substitute half the white chocolate with dark chocolate chips.
- Coconut Macadamia: Add ½ cup shredded coconut for tropical flavor.
- Orange Zest: Stir in 1 tablespoon orange zest for citrus notes.
My Secrets for Cookie Success
- Butter Temperature: Use properly softened butter for ideal creaming and texture.
- Don’t Overmix: Stop mixing as soon as flour disappears to avoid tough cookies.
- Even Sizing: Use a cookie scoop for uniformly baked treats every time.
- Cooling Time: Let cookies rest on the pan for perfect chewy texture.
Keeping Your Cookies Fresh
- Store: Keep in an airtight container at room temperature for up to 5 days.
- Freeze: Freeze baked cookies in freezer bags for up to 3 months.
- Reheat: Warm in 300°F oven for 5 minutes to refresh texture.
- Make-Ahead Tip: Freeze dough balls and bake directly from frozen, adding 2 minutes to baking time.
Frequently Asked Questions
Can I use salted butter instead of unsalted?
Yes, you can use salted butter, but reduce the added salt by half. I prefer unsalted butter because it gives me better control over the final flavor balance.
Why are my cookies spreading too much?
This usually happens if your butter is too soft or your baking soda is old. Make sure your butter is cool to the touch and check your leavening agents’ freshness.
Can I substitute other nuts for macadamias?
While macadamias are traditional, you can use pecans or walnuts. The flavor will be different but still delicious. Toast any nuts first for better flavor.
How do I get soft and chewy cookies?
Don’t overbake them. Remove from oven when edges are golden but centers look slightly underdone. They’ll continue cooking on the hot baking sheet.
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Why These Cookies Become Instant Favorites
With their perfect chewy texture and rich buttery flavor, these white chocolate macadamia cookies are always a hit. They’re surprisingly easy to make from scratch and fill your kitchen with the most wonderful aroma. I hope they become a regular in your baking rotation, just like they have in mine.
