Ah, the rare and elusive White Chocolate Macadamia Nut Cookies.
Why is this gem so hard to find?
Perhaps it’s the cost of the macadamia nut itself that wards off the potential baker from making this delicious exotic version of the standard chocolate chip cookie.
These nuts are sweet and have a very interesting crunch to them, I will urge you to pick up a small jar if they are available near you, so you can experience this uniqueness for yourself!
The classic way of adding macadamia nuts into cookies has always been by combining them with white chocolate chips rather than semi sweet chocolate.
However you know me and my aversion to white chocolate, so I like to cut the sweetness of this cookie by adding in some cocoa nibs to the cookie dough which adds a depth and another layer of flavor that is really out of this world!
If you don’t have (or don’t like cocoa nibs) you can leave them out completely or add in a handful of bittersweet chocolate chunks instead!
I must confess that I have a secret love affair with cardamom.
I have been putting it in a lot of my recipes lately!
From my Peach Pie to the breakfast smoothie I drink each day; I just really like it in small subtle quantities. Again this is something you can leave out completely as I know cardamom is another rather expensive ingredient.
This cookie is a crispy cookie with a lesser amount of butter to flour ratio, so for those of you who prefer soft batch cookie textures you can use my chocolate chunk cookie recipe and simply substitute in the macadamia nuts and white chocolate for the chocolate chunks listed on that recipe.
One last comment about this cookie; and it may just be me being a total weirdo, but I do not like this cookie when it is warm! I find that the taste is so much better once the cookie cools and has been given a chance to let all those flavors settle down. When I tried them warm, it reminded me of an orchestra before the symphony starts. It was like a clamoring of instruments clanging and banging until the maestro waves his baton. Then……it was pure bliss!
Buttery, crispy, sweet and nutty ….. a perfect cookie harmony.
Oh yeah, and I was never a cookie in milk dunker….but this recipe screams DUNK ME! Almond milk of course 😉
Ok, enough with the metaphors, let’s get to baking!
Oh yeah by the way there is no video for this cookie, but it is the basic creaming method like most cookies; so you can follow along for how to mix and what to look for on my Best Chocolate Chip Cookie video here
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
- 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)
- With the paddle attachment, or with a hand beater, cream the butter and both sugars until light and fluffy (about 4 minutes)
- Add the egg and vanilla extract and mix well, scraping the sides and bottom of the bowl
- Sift together the flour, baking soda, salt and cardamom then add gradually to the creaming mixture while mixing on low speed.
- Increase speed to medium to blend evenly
- Add the chips and nuts and mix until incorporated.
- Scoop cookies with a 3ounce Cookie Scoop and space 2" apart on a parchment lined sheet pan
- If you like flatter cookies, press slightly with the palm of your hand to flatten other wise cookies will be thicker fatter
- Bake for 15-18 minutes or until golden brown
- Cool completely before serving
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