Ghirardelli White Chocolate Macadamia Nut Cookie
These chewy cookies are packed with sweet white chocolate, buttery macadamia nuts, and have the perfect chewy texture with crisp edges. They’re easy to make, incredibly flavorful, and perfect for holidays, bake sales, or just because!
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.