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Bakery Style White Chocolate Macadamia Nut Cookies

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These bakery-style white chocolate macadamia nut cookies are soft in the center, lightly crisp on the edges, and packed with creamy white chocolate and buttery macadamia chunks. Chilling the dough creates a richer flavor and perfect texture, making these cookies taste just like they came from a high-end bakery.

Ingredients

  • 1 cup butter, softened to room temperature
  • 1 cup sugar
  • 1 cup brown sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 3 cups flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 4 oz bag (about 3/4 cup) macadamia nuts, chopped into chunks
  • 1 cup white chocolate chips

Instructions

  1. In the bowl of a stand mixer fitted with the paddle attachment (or a large mixing bowl), beat the butter, sugar, and brown sugar on medium speed for about 5 minutes, until light and fluffy.
  2. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla.
  3. Add the flour, baking soda, baking powder, and salt. Mix just until fully incorporated.
  4. Fold in the white chocolate chips and chopped macadamia nuts.
  5. Cover and chill the dough for 1 hour.
  6. After chilling, preheat the oven to 375°F and line a large baking sheet with parchment paper.
  7. Using a medium cookie scoop, portion the dough and gently form into thick patty shapes rather than round balls. Place cookies 2–3 inches apart on the baking sheet. (See post photos for example)
  8. Bake for 9–11 minutes, or until the edges are lightly golden. (10 minutes is the sweet spot in most ovens.)
  9. Allow cookies to rest on the baking sheet for 5–10 minutes before transferring to a wire rack to cool completely.

Notes

Chilling the dough helps control spread and deepens the flavor. Don’t skip it.

For thick, bakery-style cookies, avoid overbaking — the centers should look slightly underdone when removed from the oven.

If your macadamia nuts are salted, consider slightly reducing the added salt.

Optional bakery touch: A light sprinkle of flaky sea salt on warm cookies enhances the chocolate and balances sweetness.

Baking Tip: At 375°F, bake for 10–13 minutes for large (2 TBSP) cookies with gooey centers. Higher heat sets the structure faster and helps prevent excessive spreading.

Find it online: https://ourgratefulkitchen.com/white-chocolate-macadamia-nut-cookies/