Gourmet White Chocolate Cookies
These are not your average white chocolate macadamia nut cookies! No, these are decadently buttery cookies enriched with toasty, nutty flavor, sweet white chocolate, crunchy roasted macadamia nuts, and finishing dash of sea salt. While it may sound complicated, my recipe is actually quite easy to make and doesn’t even require a mixer!
Why You’ll Love This Recipe
Flavor: Rich, nutty brown butter enriches the cookies and gives them a much deeper flavor that is reminiscent of toffee. It’s our secret ingredient here! Texture: Slightly crisp, golden-brown edges with thick, soft centers punctuated with crunchy macadamia nuts and pockets of creamy white chocolate. Ease: No mixer needed, since we are starting with melted butter (like when making my butter pecan cookies). Don’t you love it when that happens? Chilling: Only 30 minutes to chill, which is just enough time to clean up your countertop, preheat your oven, and prep your cookie sheets. Sweetness: White chocolate has a reputation for being super sweet (I talked about this when I shared my white chocolate buttercream), so we’ll use just enough chips to add sweetness without making the cookies cloying.
Ingredients
Most of today’s ingredients are pretty standard, but we do have a few important ingredients that elevate this cookie dough from classic to irresistible!
Butter. The first step in this recipe is browning your butter. If you’ve never done this before, I walk you through the steps in the recipe and video (just below the recipe). I also have a step-by-step guide on how to brown butter, if you need more help. For extra rich flavor, try using European butter. White chocolate. There are a lot of ingredients that I buy generic without issue, but white chocolate is not one of them (and the same goes for baking powder or soda). Ghirardelli is my current favorite brand; you can either chop up a white chocolate bar (my preference for extra melty hunks of chocolate throughout) or just use chips. Macadamia nuts. I use roasted and salted macadamia nuts. If yours aren’t already chopped when you buy them, be sure to chop them into chocolate-chip-sized pieces before adding. Cornstarch. This is a favorite in so many of my cookie recipes, especially ones that begin with melted butter (like my worst chocolate chip cookies). It helps to keep the cookies soft and prevents them from spreading too much without drying them out (which adding more flour would do). Sea salt. This is optional, but I love adding a sprinkle of sea salt to the tops of my cookies just after removing them from the oven.
SAM’S TIP: Your eggs 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. This is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make White Chocolate Macadamia Nut Cookies
SAM’S TIP: For round, uniform-looking cookies, roll the scoops of cookie dough briefly between your palms before baking. You can also add a few chocolate chips to the tops after they come out of the oven. This will give your cookies a bakery-style look! If you’re a big macadamia nut fan, give my coconut cream pie a try! It uses a macadamia nut-infused crust for extra flavor 🤍 Enjoy! Let’s bake together! Subscribe to my newsletter to be notified of all the newest recipes, and find my free recipe tutorials on YouTube 💜
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