White Chocolate Macadamia Nut Cookies
Prep time
Cook time
Total time
Do not toast the macadamia nuts for this cookie
All ingredients should be at room temperature
Preheat oven to 350°f (177°c)
These cookies will not spread very much due to the amount of butter to flour ratio here, see note for flattening cookies before baking
Serves: 12 cookies
  • Unsalted Butter ½ stick (4 Tablespoons)
  • Granulated Sugar ¼ cup (50g)
  • Light Brown Sugar ½ cup (100g)
  • Salt ¼ teaspoon
  • Vanilla Extract or Paste 2 teaspoons
  • Egg large 1 (50g)
  • All Purpose Flour 1 cup + 2 Tablespoons (145g)
  • Baking Soda ½ teaspoon (2.5g)
  • Cardamom ¼ teaspoon
  • White Chocolate Chips 1 cup (177g)
  • Cocoa Nibs ¼ cup (30g)
  • Macadamia Nuts 1 cup (145g)
  1. With the paddle attachment, or with a hand beater, cream the butter and both sugars until light and fluffy (about 4 minutes)
  2. Add the egg and vanilla extract and mix well, scraping the sides and bottom of the bowl
  3. Sift together the flour, baking soda, salt and cardamom then add gradually to the creaming mixture while mixing on low speed.
  4. Increase speed to medium to blend evenly
  5. Add the chips and nuts and mix until incorporated.
  6. Scoop cookies with a 3ounce Cookie Scoop and space 2" apart on a parchment lined sheet pan
  7. If you like flatter cookies, press slightly with the palm of your hand to flatten other wise cookies will be thicker fatter
  8. Bake for 15-18 minutes or until golden brown
  9. Cool completely before serving
Store cookies at room temperature for 1 week in an airtight container.

If freezing, I prefer to freeze raw dough for up to 1 month in an airtight container and thaw before baking as stated in the recipe
Recipe by Gretchen's Bakery at https://www.gretchensbakery.com/white-chocolate-macadamia-nut-cookies/