White Chocolate Macadamia Recipe

Toast nuts (if not pre-toasted)

Preheat oven to 350°F (175°C). Spread macadamia nuts in a single layer on a small rimmed baking sheet and toast 6–8 minutes until fragrant and just beginning to brown. Let cool, then coarsely chop.

Cream butter and sugars

Reduce oven to 350°F (if you preheated only for nuts you can leave it). In a large bowl or the bowl of a stand mixer fitted with the paddle, beat the softened butter with the granulated sugar and light brown sugar on medium speed until light, fluffy, and pale, about 2–3 minutes, scraping down the bowl as needed.

Add eggs and vanilla

Add the whole egg and the extra yolk one at a time, beating until combined after each addition. Mix in the vanilla extract until incorporated.

Whisk dry ingredients

In a separate bowl, whisk together the all-purpose flour, baking soda, cornstarch, and fine sea salt until evenly combined.

Combine wet and dry

With the mixer on low, gradually add the dry ingredients to the butter mixture and mix just until no dry streaks remain. Do not overmix.

Add mix-ins

Fold in the white chocolate chips (or chopped white chocolate) and the chopped toasted macadamia nuts by hand with a spatula until evenly distributed throughout the dough.

Chill dough (recommended)

Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes up to 24 hours. Chilling firms the dough and reduces spread during baking. If you are short on time you can bake immediately but expect slightly thinner cookies.

Preheat and prepare sheet

Preheat the oven to 350°F (175°C) if not already. Line baking sheets with parchment paper or silicone baking mats.

Portion dough

Scoop dough into balls about 2 tablespoons (roughly 30–36 g) each using a cookie scoop or spoon. Place balls 2–3 inches apart on the prepared baking sheet to allow for spreading.

Optional top-ups

If desired, gently press a few extra white chocolate chips and a few small pieces of macadamia nut onto the top of each dough ball for an attractive appearance and extra texture.

Bake

Bake one sheet at a time in the center of the oven for 10–13 minutes, until edges are set and lightly golden while centers remain soft. Rotate the sheet halfway through baking for even color.

Cool on sheet then rack

Remove from oven and allow cookies to cool on the baking sheet for 5 minutes (they will continue to set), then transfer to a wire rack to cool completely.

Optional drizzle & finishing salt

If using extra melted white chocolate, drizzle over cooled cookies with a fork or piping bag and let set. Sprinkle a tiny pinch of flaky sea salt on top of each cookie while drizzle is still tacky or immediately after baking if not drizzling.