This White Chocolate & Macadamia Cookie recipe is absolutely delicious! It is soft and chewy on the inside and crunchy on the outside, made all the more perfect with the addition of my favourite flavours.
I have wanted to make a cookie to replicate the ones I find in Subway and Wild Bean etc, I absolutely love this flavour combination and was delighted when it worked out perfectly!
There are a few tips to getting a perfect cookie, one of them is to chill the cookie dough, what this does is solidify the fat in the cookie again, meaning that as the cookie bakes, the fat takes longer to melt leaving you with a more dense cookie and prevents it from spreading all over the tray!
The other tip for these cookies in particular is to cook them for just the right amount of time, this means that you take them from the oven as they are just golden, around 13 minutes, this ensures that the inside remains soft and the outside, upon standing, will crisp up. If you like a crunchier cookie then simply cook for 15 minutes or longer! Remember cookies crisp up and harden upon standing so no need for them to harden in the oven.
The recipe base I have used may be familiar to some of my regular readers, it is my Best Ever Chewy Chocolate Chip Cookie Recipe, so I am now excited to try it with a lot more combinations and share these with you too.
One disclaimer……Macadamia Nuts are expensive. You can use the amount I recommend here or halve them if it works out cheaper for you. You can cut them finer or leave them chunkier as I have done here. But there is no getting around it – they are an expensive little nut! So definitely a treat having these for afternoon tea today. I simply used white chocolate buttons today but for added deliciousness roughly chop up a cup of your favourite block of white chocolate, it will make the cookies even better than cooking chocolate does!
So without further ado, here is the recipe.
White Chocolate & Macadamia Cookies
Ingredients
- 170g Butter, Melted
- 1 Cup Brown Sugar (packed)
- 1/2 Cup White Sugar
- 1 Tablespoon Vanilla Extract
- 1 Egg
- 1 Egg yolk
- 2 Cups Plain White Flour
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1 Cup White Chocolate (buttons, melts, drops, chips or roughly chopped whole block)
- 1 Cup Macadamia Nuts (roughly chopped)
Instructions
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Thank you so much for stopping by to check out this recipe.
Happy Baking! Anna 🙂
Joanna says
I added the rind of one lemon to the cookies and they were fantastic!
justamumnz says
What a great idea! 💗
Margaret Blades says
Love the cookies but I too have found they have spread quite flat . I followed your instructions to the letter and removed them from the oven around the 12 min mark as they looked cooked . Tasted beautiful and plan to give them as a thankyou to our fantastic vetinary clinic staff who have been so caring to our beautiful toy poodle phoebe during her recent admission xx
justamumnz says
I am sorry to hear that! Usually it is to do with the chill of the dough, but glad they taste lovely
Kerri-ann Cooper says
Thanks for your fast response! I chilled them for 1-1.5 hours and used a brand new baking soda so i’m going to assume maybe i chilled them for a little too long. Do you recommend putting them in the oven straight out of the fridge or wait a little for them to soften?
justamumnz says
Hmm that’s really strange. Can’t really chill them too long.
Kerri says
My cookies ended up very flat like subway cookies, is there a reason mine weren’t as chunky as yours? I followed it exactly except used caramilk and no macadamia nuts. Thanks in advance 🙂
justamumnz says
This is usually due to the chilling time of the dough, and them still being a little chilled before going in the oven (a hot day can change this) assuming your raising agents haven’t expired.
Priya says
Could you add pieces of Caramilk to these instead of the white chocolate?!
justamumnz says
Yes! That would be lovely! Any chocolate will do