Ghirardelli White Chocolate Macadamia Nut Cookie
There’s something magical about white chocolate macadamia nut cookies.
Maybe it’s the perfect balance of sweet white chocolate, buttery macadamia nuts, and a chewy texture with just the right amount of crisp edges.
Or maybe it’s because every bite tastes like something you’d find in one of those cookie shops at the mall—except better because you made them yourself.
These chewy cookies are a go-to for special occasions like holiday gatherings, bake sales, or just a Tuesday night when you want to treat yourself. They’re perfect for anyone who loves a chewy brown sugar cookie with a little crunch from chunks of macadamia nuts and a rich flavor from chopped white chocolate.
If that sounds like your kind of dessert, get ready to bake your new favorite cookies!
A Little History & Fun Facts About These Cookies
White chocolate and macadamia nuts may seem like an obvious match, but this classic cookie didn’t really gain mainstream popularity until the 1980s, when macadamia nuts became more accessible outside of Hawaii and Australia.
White chocolate chip cookies started popping up in bakeries, and someone had the genius idea to throw in some crunchy macadamia nuts for extra texture. The result? One of the best cookies ever.
Macadamia nuts are one of the most expensive nuts in the world because they take years to grow and require special care. Meanwhile, Ghirardelli white chocolate is known for its high-quality ingredients, making it an ideal choice for this great recipe.
Together, they create the ultimate combination of chewy centers and crisp edges that make these cookies irresistible.
Ingredients for White Chocolate Macadamia Nut Cookies
For the cookie dough:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup light brown sugar, packed
- ½ cup white sugar
- 2 large eggs
- 1 egg yolk
- 1 tablespoon vanilla extract (or vanilla bean paste for a stronger flavor)
- ½ teaspoon almond extract (optional but recommended)
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups white chocolate chips (or chopped white chocolate for a more luxurious texture)
- 1 cup macadamia nuts, roughly chopped
Ingredient Breakdown:
- Unsalted butter – Using cup butter at room temperature ensures that your dough has the perfect balance of moisture and flavor. If you want a rich flavor, try using brown butter instead.
- Light brown sugar & white sugar – The combination of light brown sugar and white sugar creates a chewy texture with crisp edges.
- Egg yolk – The extra egg yolk adds moisture and chewiness to these chewy cookies.
- Almond extract – Just a little bit of almond extract enhances the nutty flavor.
- White chocolate chips – Use a bag of white chocolate chips or chop up some high quality Ghirardelli white chocolate for an extra decadent texture.
- Macadamia nuts – The salty macadamia nuts add crunch and balance out the sweetness.
Step-by-Step Instructions for the Best White Chocolate Macadamia Nut Cookies
Step 1: Prep Your Ingredients & Tools
Before you start, make sure you have:
✔️ A large mixing bowl and a bowl of a stand mixer (or a hand mixer)
✔️ A rubber spatula for scraping down the sides of the bowl
✔️ A measuring cup for accurate ingredient portions
✔️ A parchment-lined baking sheet or ungreased cookie sheets
Step 2: Cream the Butter and Sugars
- In the bowl of a stand mixer fitted with the paddle attachment, beat the unsalted butter, light brown sugar, and white sugar on medium speed for 2-3 minutes until light and fluffy.
- Scrape down the sides of the bowl with a rubber spatula to ensure even mixing.
Step 3: Add the Wet Ingredients
- Add the eggs, one at a time, mixing on low speed until just combined.
- Mix in the egg yolk, vanilla extract, and almond extract. The extra egg yolk adds richness, while the vanilla extract enhances the classic flavors.
Step 4: Combine the Dry Ingredients
- In a large bowl, whisk together the all-purpose flour, baking soda, and salt.
- Slowly add the flour mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to add too much flour, or your cookies will be dry.
Step 5: Fold in the Good Stuff
- Gently fold in the white chocolate chips and chopped macadamia nuts using a rubber spatula.
Step 6: Chill the Dough (Optional but Recommended!)
- For best results, cover the dough and refrigerate for at least 30 minutes (or up to 24 hours). This enhances the flavors and prevents the cookies from spreading too much.
Step 7: Scoop and Bake
- Preheat your oven to 350°F (175°C).
- Line a sheet pan with parchment paper or use ungreased cookie sheets.
- Using a cookie scoop, form cookie dough balls and place them 2 inches apart on the prepared baking sheets.
- Bake for 10-12 minutes or until the edges turn golden brown but the centers still look slightly underbaked.
- Let the baked cookies cool for 5 minutes on the sheet before transferring them to a wire rack to cool completely.
Storage Tips & Freezing Instructions
- Store in an airtight container at room temperature for up to 5 days.
- For longer storage, freeze them in a zip-top bag or freezer-safe container for up to 3 months. Place parchment between layers to prevent sticking.
- If freezing cookie dough balls, roll the dough, place them in a single layer on a parchment-lined baking sheet, freeze for 30 minutes, then transfer them to a freezer-safe container. When ready to bake, add an extra 1-2 minutes to the bake time.
White Chocolate Macadamia Nut Cookie Recipe
Ghirardelli White Chocolate Macadamia Nut Cookie
Ingredients
- 1 cup 2 sticks unsalted butter, softened
- 1 cup light brown sugar packed
- ½ cup white sugar
- 2 large eggs
- 1 egg yolk
- 1 tablespoon vanilla extract or vanilla bean paste
- ½ teaspoon almond extract optional
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups Ghirardelli white chocolate chips or chopped white chocolate
- 1 cup macadamia nuts roughly chopped
Instructions
- Gather all ingredients and allow the unsalted butter to reach room temperature for easier mixing.
- Line a sheet pan with parchment paper or use ungreased cookie sheets.
- In the bowl of a stand mixer fitted with a paddle attachment (or using a hand mixer), beat the butter, light brown sugar, and white sugar on medium speed for 2-3 minutes until light and fluffy.
- Scrape down the sides of the bowl with a rubber spatula to ensure even mixing.
- Add the eggs, one at a time, mixing on low speed until fully incorporated.
- Mix in the egg yolk, vanilla extract, and almond extract (if using).
- In a large mixing bowl, whisk together the all-purpose flour, baking soda, and salt.
- Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. Avoid overmixing.
- Step 5: Fold in the White Chocolate and Macadamia Nuts
- Using a rubber spatula, gently fold in the white chocolate chips and chopped macadamia nuts until evenly distributed.
- Cover the dough and refrigerate for 30 minutes (or up to 24 hours) for best results. This helps develop flavor and prevents excessive spreading.
- Preheat the oven to 350°F (175°C).
- Using a cookie scoop, portion the cookie dough balls and place them 2 inches apart on the prepared baking sheets.
- Bake for 10-12 minutes, or until the edges are golden brown but the centers remain slightly underbaked for a chewy texture.
- Allow the baked cookies to cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Storage & Freezing Instructions
- Store cookies in an airtight container at room temperature for up to 5 days.
- Freeze cookie dough in a single layer on a parchment-lined baking sheet, then transfer to a freezer-safe container for up to 3 months.
- To bake frozen dough, add an extra 1-2 minutes to the bake time.
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