Ghirardelli White Chocolate Macadamia Nut Cookie Recipe

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ELEVATE YOUR WHITE CHOCOLATE MACADAMIA NUT COOKIE RECIPES WITH BETTER INGREDIENTS SUCH AS GHIRARDELLI WHITE CHOCOLATES, BUTTERY MACADAMIA NUTS AND SPECIAL VANILLA EXTRACT!

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I had been thinking about adding white chocolate macadamia nut cookies to the usual Christmas cookies I make every year. It so happens that after considering it, I found a great recipe for these cookies in an old cookbook. Then my daughter mentioned these are her fiance’s favorite cookies.

I had been planning to send them homemade cookies for Christmas (they live in another state). It was as if the universe was telling me to make these.

While I love a chocolate chip cookie any time of the day, these white chocolate macadamia cookies are a delightful twist on the classic chocolate chip! The creamy sweetness of the white chocolate perfectly compliments the buttery cruch of the macadamia nuts!

These truly are a rich and indulgent treat!

Of course, for a perfect balance, you could make both chocolate chip cookies and white chocolate macadamia cookies! 🙂

You can find the full recipe card at the bottom of this post.

White macadamia nut cookie ingredients

All Purpose Flour: This recipe calls for a lot of flour, but that is what helps give them their bulk. There’s nothing worse than flat cookies. Incidentally, I will usually add extra flour to chocolate chip cookie recipes for this reason.

Brown Sugar: I used light brown sugar for this recipe, though the original recipe didn’t specify.

Unsalted Butter and Eggs: Let both sit until room temperature. (Four butter quarters equals one cup of butter.)

Baking Soda and Salt: I used my usual pantry staples for these.

Ghirardelli White Chocolate Chips: These are so delicious, I would highly recommend using this brand of white chocolate chips for this recipe. They are easy enough to find in stores, I found them in Walmart.

Macadamia Nuts: I found a bag of these in our local Wegmans food store. They weren’t chopped, so I had to crush them myself. They were also $10 for the bag, not cheap but worth it. But Walmart also carries the same macadamia nuts.

Vanilla Extract: I used Madagascar vanilla extract, which was a gift a friend gave me. I had never heard of it before. I looked it up and found out Madagascar vanilla extract is from a high quality vanilla bean that is more delicate than the usual Mexican vanilla beans. I’ve used it a few times and you really can taste the difference. I found a 2 once bottle of Madagascar vanilla extract here, and the same bottle in 8 ounces here. The 8-ounce was the better price if you calculate the difference.

The best thing about making cookies yourself is the opportunity to use high-quality ingredients. You know when you’re buying mass-produced brands they use the lower cost ingredients to stay profitable.

mixing the batter

Let me start by saying even the batter smells heavenly while this is mixing up.

Start with your unsalted butter (which should be softened and room temperature) in a large mixing bowl and add the white sugar followed by the light brown sugar. Mix in your stand mixer at low to medium speed. Once that is well mixed, add your vanilla extract and the two eggs.

Then slowly add the rest of the dry ingredients, scraping the sides of the mixing bowl with a rubber spatula while mixing at low speed. I added the chocolate chips and the macadamia nuts last after everything else was well mixed.

How To Bake Macadamia Cookies

Before I mixed my batter, I already had prepared baking sheets set up. I have the Caraway baking set that I’ve been very happy with. I lined two ungreased cookie sheets with parchment paper.

The best way to roll the dough is with floured hands. The batter can be a bit sticky. I use my ice cream scoop as my cookie dough scoop because it’s just about the right size to make 2-3 inch size balls. You can make them bigger or smaller depending on what size cookies you prefer.

The original old recipe had several tips in it that I initially ignored, thinking they were outdated. One of which was to stack two cookie sheets over each other and place the rolled cookies on the top one. Then put the stack in the oven to bake. I wasn’t sure why you’d need to do that, so I didn’t.

The other two tips, which I should’ve listened to were to keep a close eye on these when baking and to rotate the cookie sheet in the oven halfway through baking. These are the two that were important. Because I didn’t do that, I burned the first batch.

For best results when they are in the oven, watch to see when the bottom edges start to brown because bake time can vary depending on your oven, the size of your cookies, and the cookie sheets you’re using.

Once you see browning around the bottom edges, you’ll want to take them out soon after. For me between 10-12 minutes was ideal.

I let them cool on the baking sheet pan but you could also transfer them to a wire rack to cool if preferred. I only use my cooling rack when making more than one batch so I can stack them while they’re cooling.

Here is the second batch that came out just right.

Notice in this close-up how the bottom edge of these cookies is browned. If you like them a little more well done, you can leave them in until the tops get a little more browned as well.

These came out absolutely perfect, with slightly crisp edges and a chewy centers. This is one delicious cookie!

As with most cookies, you can store these in an airtight container. Enjoy and let me know if you try this Ghirardelli white chocolate macadamia nut cookie recipe!

Ghirardelli White Chocolate Macadamia nut Cookie Recipe

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