Description

These bakery-style cookies feature crisp edges, a soft and gooey center, and a perfect balance of sweet white chocolate and buttery macadamia nuts. They are easier to make than they look and taste significantly better than store-bought options.

Ingredients

Scale

1 cup (226g) unsalted butter, room temperature
½ cup (100g) granulated sugar
1 cup (200g) packed dark brown sugar
2 large eggs, room temperature
1 extra egg yolk (optional, for richness)
2 teaspoons vanilla extract
2 ½ cups (315g) all-purpose flour
1 teaspoon baking soda
1 teaspoon fine sea salt
2 cups (340g) high-quality white chocolate chips
1 ½ cups (170g) raw unsalted macadamia nuts, toasted and roughly chopped
Flaky sea salt, for finishing (optional)

Instructions

Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
Toast macadamia nuts in a dry skillet over medium heat for 3-4 minutes until fragrant and slightly golden. Cool and roughly chop.
In a large mixing bowl, cream the room-temperature butter, granulated sugar, and brown sugar on medium-high speed for 3-4 minutes until light and fluffy.
Add eggs one at a time, beating well after each addition. Scrape down the bowl. Add vanilla extract and mix until combined.
In a separate bowl, whisk together flour, baking soda, and salt.
Gradually add dry ingredients to wet ingredients on low speed, mixing just until flour disappears. Do not overmix.
Fold in white chocolate chips and toasted macadamia nuts with a spatula.
Chill dough for at least 30 minutes (or up to overnight) to prevent spreading and deepen flavor.
Scoop dough balls (approx. 2 tablespoons) onto prepared baking sheets, spacing 2 inches apart.
Bake for 12-14 minutes until edges are lightly golden but centers still look soft.
Let cookies sit on the baking sheet for 5 minutes to set, then transfer to a wire rack to cool completely.
Sprinkle with flaky sea salt while warm if desired.

Notes

Room temperature butter is crucial for proper creaming. Do not overbake; cookies continue to cook on the hot pan. Toasting nuts enhances flavor. Chilling dough prevents excessive spreading. For gluten-free version, use a 1:1 gluten-free flour blend.

Prep Time: 15 minutes
Cook Time: 12-14 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 220
Sugar: 18
Sodium: 95
Fat: 12
Saturated Fat: 7
Carbohydrates: 26
Fiber: 1
Protein: 3

Keywords: white chocolate macadamia cookies, chewy cookies, bakery style cookies, homemade cookies, dessert recipe, nut cookies