A classic cookie with a decadent flair — these White Chocolate Chip Macadamia Nut Cookies are made with browned butter, toasted macadamia nuts, premium white chocolate chips, and are topped off with a sprinkle of flaky sea salt. Recipe includes a how-to video!
Soft, Chewy, White Chocolate Chip Macadamia Nut Cookies
White Chocolate Chip Macadamia Nut Cookies. That name is a mouthful.
But… a good mouthful. Decadently buttery and enriched with toasty, nutty, toffee-like flavors. Punctuated with crunchy macadamia nuts and punches of sweet white chocolate. Complete with slightly crisp, golden-brown edges, thick, soft centers, and a sprinkle of sea salt.
Are you ready to make these yet?
These are one of my favorite cookies to make when I’m “appreciation baking”, I made a batch of these to gift to our realtor to thank her for helping us buy our new home and (finally!) sell our old one. Nothing says thank you like a plate full of perfect white chocolate macadamia nut cookies. Right?
Key Ingredients (& What Makes These Cookies so Special)
Most of the ingredients used for these cookies are pretty standard: flour, sugars, butter, baking powder, etc. But we have a few important ingredients that elevate this cookie dough from classic to pretty dang irresistible:
Browned butter
The first step in making these white chocolate macadamia nut cookies is browning your butter. If you’ve never done this before, don’t worry I walk you through the steps in the recipe and you even can watch me do it in the video (just below the recipe). I also recently published a step-by-step guide on how to brown butter.
Browning the butter gives these cookies a much deeper flavor, this browned butter base enriches the flavor of the cookies, adds a subtle nutty/toffee-like flavor. It’s our secret ingredient here.
Cornstarch
This is a favorite in so many of my cookie recipes, especially ones that begin with melted butter. This ingredient helps to keep the cookies soft and keep them from spreading too much without drying them out and making them crumbly (which adding more flour would do). Cornstarch is one of my favorite “secret” ingredients in the kitchen.
White Chocolate Chips
We use just enough chips here to punctuate these cookies with a punch of sweetness without making them overly sweet. There are a lot of ingredients that I buy generic without issue, but white chocolate chips are not one of them (FYI, neither is baking powder or soda). I’ve had bad luck with plastic-y tasting generic chips and recommend splurging on a quality brand. Ghirardelli is my current favorite. You can instead chop up a white chocolate bar instead of using chips.
Macadamia Nuts
If they aren’t already chopped when you buy them, be sure to break/chop them into chocolate-chip-sized pieces before stirring these into your cookie dough.
Tips
- Make sure your browned butter is no longer warm to the touch before adding anything else to it. Warm or hot butter will melt your sugars, leaving you with a soupy, greasy cookie dough that will yield ultra-flat cookies.
- For extra rich flavor, try using European butter.
- Eggs (and all ingredients) should ideally be at room temperature. To quickly bring eggs to room temperature, place them in a bowl of warm (not hot) water for 15 minutes.
- Substitute white chocolate chips for a chopped white chocolate bar for an especially decadent treat.
- For neat, round cookies, roll the scoops of cookie dough briefly between your palms before baking.
I shared a how-to video below the recipe, showing you exactly how I make these cookies in my own kitchen (I was so pregnant when I filmed this video and my feet were killing me. The very memory of making these white chocolate macadamia nut cookies now makes my feet hurt just thinking about it😂).
Enjoy!
More Cookie Recipes to Try:
Let’s bake together! Head on over to my YouTube channel where I’ve already uploaded over 200 recipe videos that you can watch for free!
White Chocolate Macadamia Nut Cookies
Ingredients
- 1 cup unsalted butter 226g
- 1 cup brown sugar 200g
- 2/3 cup white sugar 135g
- 2 large eggs room temperature preferred
- 1 ½ teaspoon vanilla extract
- 2 3/4 cups all-purpose flour 340g
- 1 Tablespoon cornstarch cornflour in UK
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cups premium white chocolate chips 170g
- 1 cup Macadamia nut pieces 110g
- sea salt for sprinkling optional
Instructions
Begin by Browning your Butter:
- Preheat oven to 375F (190C) and line cookie sheets with parchment paper. Set aside.
- Place butter in a medium-sized saucepan over medium-low heat.
- Once butter has melted, increase heat to just above medium heat. Stir the butter and scrape the sides and bottom of the pan frequently with a wooden spoon or heatproof spatula - the butter will begin to bubble and pop. Once the bubbling/popping slows, the butter will begin to turn brown (see image). Once it begins to brown, remove from heat and pour into a large heat-proof bowl.
- Allow butter to cool to room temperature before proceeding with the recipe.
Cookie Dough
- Add sugars into cooled browned butter and stir well.
- Add eggs and vanilla extract and stir until well-combined.
- In a separate, medium-sized bowl, whisk together flour, cornstarch, baking powder, baking soda and salt.
- Gradually add flour mixture to butter mixture, stirring until ingredients are nearly completely combined.
- Add white chocolate chips and macadamia nut pieces and stir until ingredients are well-incorporated.
- Cover bowl with plastic wrap and chill cookie dough in the refrigerator for at least 30 minutes before proceeding.
- 15 minutes before you are ready to bake cookies, preheat oven to 375F (190C) and line cookie sheets with parchment paper. Once oven is preheated and cookie dough has chilled, drop dough by heaping, rounded 1 1/2-Tbsp-sized scoops onto prepared cookie sheets, placing at least 2" apart.
- Bake on 375F (190C) for 9-11 minutes or until edges are just beginning to turn golden brown (cookies should still be quite soft when you remove them from the oven, and may even appear slightly underbaked in center).
- Sprinkle lightly with sea salt.
- Allow cookies to cool completely on baking sheet.
Nutrition
This recipe was originally published 03/08/2017. Photos updated, helpful notes added, and a video is now included as of 01/22/2020. One of the original photos is below:
Stephanie says
I rarely ever leave reviews, but these are THE. BEST. COOKIES. I have EVER made. Like, eyes roll back every time I eat one of these cookies lol. Thank you so much!!!!
Sam says
I am so glad you enjoyed them so much, Stephanie! Thanks for taking the time to leave a comment. 🙂
jocelan tracey says
These should come with a warning: You will need copious amounts of coffee/ and or milk.
I’m pretty sure they are the sweetest cookie ever created. The sea salt is a critical element.
I adore them.
Sam says
I am so happy you enjoyed so much , Jocelan! Thank you so much for commenting, I appreciate it! 🙂
Liz says
Hi Sam! Looking for some guidance. I made this dough ahead a few days ago and froze them already rolled out. Today I took one out to trial it before I bake the batches. I was testing to see if I can bake them from frozen or if I should let them thaw a little. The cookie didn’t really spread much- it was really puffy. It became golden brown on the outside but still little raw on the inside. I even added an extra minutes. My thought is that I should set these on the counter for a bit before baking them. Is this something you recommend? Do you recommend doing anything with heavier batters if frozen ahead? Thanks!
Sam says
Hi Liz! I’m so disappointed to hear this happened! I think there are 2 possible things going on here. If they didn’t spread there may have been too much flour in the dough, which would cause them to not spread and cook unevenly. The cooking unevenly could also be from your oven being too hot, but this is a less likely cause. You should be able to bake them from frozen without these issues, but it’s worth a shot to let them come to room temperature so you don’t have to throw away all of that dough and hard work. 🙁
liz says
Thanks, Sam! I don’t think it could be the flour- I measure it with a scale 🙂 It could be my oven. I have two thermometers in there and they don’t match temperatures! i’ll do another test 🙂 thanks again
Erika says
I pretty much exclusively make chocolate chip cookies and this time I tried something different for workplace cookie swap. The cookies turned out really tasty! I really liked the browned butter touch. Thanks for always sharing wonderful recipes!
Sam says
I am so glad you enjoyed them so much, Erika! 🙂
Laura says
Absolutely delicious!! The browned butter takes it to the next level and that tiny sprinkle of sea salt adds just a little something extra. I halved the recipe just to try it and still got 16 (3″diameter) cookies. This one’s a keeper and going into my “Favorites” book. Thanks Sam!
Sam says
I’m so glad you enjoyed, Laura! Thank you so much for letting me know how it turned out! 🙂
JanG says
These taste great! But why did they not spread any? I had to flatten slightly?
Sam says
I’m glad you enjoyed them so much, Jan! The most likely culprit of cookies not spreading is too much flour in the cookies. I hope this helps. 🙂
Debbie Rice says
Delicious and easy
Sam says
I’m so glad you enjoyed them, Debbie! 🙂
Ida says
I had never browned butter before, but definitely taste it in these. Cool trick. And thanks for the video! These were exactly the thick and soft result I was looking for. Delicious! I wish I’d remembered the salt topping in the first batches that came out, and I’ll more coarsely chop the nuts next time. Yum!
Sugar Spun Run says
I am so happy that you enjoyed them and the flavor of the brown butter, Ida! Thanks for trying my recipe! 🙂
Kristina Horne says
Hello!
First I just wanna say I love ALL your recipes! They are so good and seriously so fool proof! I have a few questions. 1. DO you have to do the brown butter? and 2. Whats the need for chilling? Will they overspread if the dough is too soft?
Thank you!!
Sam says
Hi Kristina! Thank you so much for trying my recipes, I really appreciate it! So, you do not have to brown the butter (though I really recommend it for flavor). The chilling is necessary both to keep the cookies from spreading too much and to help the flavor develop, too. I hope that helps! 🙂
Macaiah says
Holy cow these are delicious!
Sam says
I am so glad you enjoyed them so much, Macaiah! 🙂
Jen says
Hi Sam!
I love your recipes! I’m planning to make these white chocolate macadamia nut cookies but would like them to be jumbo—about 1/2 cup of batter. Aside from the baking time would I need to alter the recipe?
Thanks so much!
Sugar Spun Run says
Hi, Jen! This recipe yields approximately 28 cookies if I measure them using a 1 1/2-Tbsp-sized scoop. If you wish for them to be jumbo you want to get as many cookies out of one batch of dough so you may want to consider doubling the recipe. The only other thing would be the bake time, you will want to keep an eye on them as the time will be longer than what is indicated. I hope that you enjoy them! 🙂