Ready to make a cookie that will rival a Manhattan bakery? Skip the store-bought cookies and make these Chunky White Chocolate Macadamia Nut Cookies. They got it all. They are thick and crunchy and buttery with a macadamia crunch. This is an irresistible cookie that will leave you thirsty for more.
Use our master recipe for Bakery style cookies Create your own unique flavor!
Why our recipe?
- Chunky, chewy, bakery-style cookies that will make you feel like a pastry chef.
- Loaded with white chocolate chips and macadamia nuts.
- Can even be frozen for later, with one-time baking.
These cookies have a buttery soft chew with just the right amount of crunch – basically heaven in every bite. Bakery-Style White Chocolate Macadamia Nut Cookies are as easy to make as they are to enjoy. Plus, it's freezer-friendly, so you can bake a fresh cookie (or a dozen!) anytime. Once you try these, they will become your treat.
Material notes
- Butter: Specifically, you'll use unsalted butter for this, but if you add salt, that will work too. Reduce salt to about 1/4 teaspoon. Make sure to soften it at room temperature before creaming.
- Brown Sugar: Either light or dark brown sugar works. Dark brown sugar gives you a deep flavor that many people like.
- Granulated sugar: Yep, just regular old sugar.
- Vanilla Extract: Pure vanilla extract gives the best flavor, but imitation vanilla works too.
- Cake flour and all-purpose flour: The combination of cake flour and all-purpose flour gives this cookie a great texture. If you don't have cake flour, use equal amounts of all purpose to substitute. It just won't have a cakey texture.
- Baking powder And Baking Soda: Make sure they are fresh and not expired so your cookies get the right amount of rise and puff.
- White chocolate chips: Use high quality white chocolate chips for best results.
- Macadamia Nuts: Use roasted, salted macadamia nuts. Depending on the ones you get, you may want to roughly chop them for smaller bites in the cookie.
Why cake flour?
Cake flour is the secret to achieving that soft, tender texture in these bakery-style cookies. Cake flour has a lower protein content than all-purpose, meaning it produces less gluten during mixing. Low gluten results in cookies that are light and soft. We still use some all-purpose flour because we need it for structure so the cookies don't spread flat.
If you don't have cake flour, Replace it by using only all-purpose flour in the recipe. You won't get the same texture, but they'll still be delicious.
Dark brown sugar vs. light
Dark brown sugar has a higher molasses content than light brown sugar, which slightly intensifies its flavor and adds extra moisture. Dark brown sugar achieves a deep caramel-like richness and a chewier texture. And the cookies stay softer a little longer.
Toasted macadamia nuts
This step is optional, but if you like a warm, nutty flavor, consider toasting the macadamia nuts before mixing them into the cookie dough. When toasted, the nuts' natural oils are brought to the surface, making them buttery, nutty
Spread the nuts evenly on a baking sheet and toast at 350°F (175°C) for 5-7 minutes, stirring halfway through, until golden and fragrant. Once done, let them cool completely before adding them to your dough.
The science behind high heat
These cookies are baked at 400°F (200°C), which is higher than the normal temperature for cookies. Why? Baking at a high heat melts the batter quickly, spreads the cookies slightly, and sets the edges quickly enough to create a golden, slightly crispy exterior. The centers are soft and chewy because the high temperature shortens the baking time, preventing overcooking.
If you're aiming for those extra-thick, bakery-style cookies, refrigerating or freezing the dough right after shaping into balls can make them extra chunky. Why? Chilling the dough slows down spreading during baking, giving you perfectly thick cookies. For the tallest cookies, bake them straight from the freezer—you won't be disappointed!
small cookies
As written, this recipe makes 12 large cookies. Using a kitchen scale, you'll divide the dough into approximately 5- or 6-ounce portions. This is the larger portion size found in specialty bakeries.
For more regular sized cookies, You can make them into 24 small cookies. Using a kitchen scale, you will divide the dough into roughly 2-ounce portions or use a 2-ounce cookie scoop. Adjust the recipe by baking at 400 degrees for about 8 minutes.
Storage and freezing instructions
shop Leftovers in an airtight container at room temperature for up to 5 days.
Freeze the baked cookies Place them in a single layer on a baking sheet to freeze initially, then transfer to a resealable freezer bag or airtight container for up to 3 months. This prevents them from sticking together. To enjoy, thaw at room temperature or heat in microwave for 10-15 seconds.
Freeze the cookie dough In pre-divided balls. After shaping the dough into balls, place them on a baking sheet and freeze until firm. Then transfer the frozen dough balls to a freezer-safe bag or container for up to 3 months.
From frozen to baked, Transfer to a parchment-lined baking sheet and bake at 400°F (200°C). Add 1-2 extra minutes to baking time and enjoy fresh, warm cookies on demand!
