White Chocolate Macadamia Cookies are an absolute classic. The best ever cookie recipe that’s crispy on the edges, a little chewy in the middle and loaded with white chocolate and macadamias.
(Post and photos updated 13th August, 2018)
Good White Chocolate Macadamia Cookies are an absolute must in any cookie arsenal. The classic flavours of white chocolate and macadamia nuts is classic for a very good reason and these cookies are definitely my proof.
These White Chocolate Macadamia Cookies have a lot going for them
- Crispy on the outside and chewy in the middle – check
- Absolutely loaded with white chocolate chips and macadamia nuts – check
- Easy to make – check
- A super buttery flavour and crisp, light texture – check
- The size of your palm – check
I dare you to resisit, haha.
Why is it the best ever cookie recipe?
I know saying this is the best ever cookie recipe is a big call, but I’m confident when you try them you’ll feel the same. I’ve used the base cookie recipe in these Chunky Salted Chocolate Chip Cookies and it’s a distant cousin of these Buttery Sultana Cookies. It is also the base recipe behind a delicious Salted Double Chocolate Cookie that will be coming up in the near future. This recipe is tried, tested, tried, tested, tried, tested, tried, tested (you get the idea) and just the right combination of good ingredients that, when baked to golden, are positively dreamy. Something-you’d-find-in-a-bakery style cookies.
A combination of white and brown sugar gives these the chewy texture and lots of butter means they have the most amazing buttery flavour once baked.
You can also freeze these cookies, baked or unbaked, but my preference is definitely to freeze them unbaked. You can mix up the dough, bake half and stash the other half in the freezer for a rainy day. Just portion the dough up and freeze on a baking sheet, then transfer to an airtight container or plastic ziplock bags once frozen. They thaw very quickly and then you’re less than half an hour to cookie heaven whenever you feel the urge.
How to make White Chocolate Macadamia Cookies
I love that the dough comes together quickly. To make it even quicker, when I make a batch, I’ll often make a second batch of the dry ingredients and store them in a ziplock bag in the pantry. This makes life quicker next time I want to make them. There is also no need to rest this dough – mix it together, portion it up and bake for 16 minutes – Done.
We start by beating together butter and sugar until creamy and light. Now, gradually add the dry ingredients and milk, then the white choc chips and macadamia nuts. That’s it. I use a medium ice cream scoop to scoop the dough (so they are about the size of a golf ball) and I bake 8 per baking sheet so they have some room to spread.
Don’t be tempted to skimp on the chocolate and macadamias. They will look like they are too much for the dough but that dough will increase in size a little once you bake them. It looks like a lot but just go ahead and mix them all in.
And talk about a versatile cookie recipe
I also love how versatile the recipe is. You can add whatever chunks or chips you like – dark chocolate, milk chocolate etc. The combo of white chocolate and macadamia though, works so well. I couldn’t stop at one (but then that’s generally what happens when I make cookies. Taste testing is an important job ok – no judging) 🙂
Now, go forth and get yourself some white chocolate and macadamias, and bake up some White Chocolate Macadamia Cookies. Almost too good to give away 🙂
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White Chocolate Macadamia Cookies
- 260 g 2 cups / 9.2oz plain (AP) flour
- 90 g 2/3 cup / 3.2oz cornflour (cornstarch)
- 1 1/2 teaspoons baking soda (bicarbonate)
- 1/4 teaspoon salt
- 190 g 6.7oz unsalted butter, softened
- 150 g 3/4 cup / 5.3oz dark brown sugar
- 100 g 1/2 cup / 3.5oz caster (superfine) sugar
- 2 1/2 tablespoons milk (notes)
- 1 cup 200g white chocolate chips
- 1 cup macadamias, roughly chopped
Preheat oven to 180C / 350F /160C fan forced. Line 2 large baking trays with baking paper.
Sift together the flour, cornflour, baking soda and salt.
In a separate bowl, beat together the butter and both sugars until lightened and fluffy.
Scrape down the sides of the bowl and add half the flour mix. Beat until just combined. Add the milk and remainder of the flour and mix until it just starts to come together.
Finally, add the choc chips and macadamias and give the mixture another beat until mixed through and the dough is clumping
Pull the dough together with your hands and then use a medium ice cream scoop to scoop the mixture and transfer to the baking trays. Space the cookies about 1-2 inches apart.
Bake for around 16 minutes, turning the trays halfway through until golden on the edges.
Allow them to cool on the trays for a few minutes before using a spatula to help to transfer them to a cooling rack. Once cool, they will firm up and be crispy on the outside and chewy in the middle
- I use a standard Australian 20ml tablespoon (4 teaspoons worldwide)
- For best results you should always weigh ingredients like flour and sugar. Kitchen scales like these are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
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