This classic combination never gets old! These cookies will please anyone with the tastes of White Chocolate and toasted Macadamia Nuts!
In continuing with cookie week, I am doing another variation on my Very Best Chocolate Chip Cookie Recipe that is classic in flavor combination, full of texture, and sure to please. White chocolate macadamia nut is a combination that has been around for a while, but worth repeating because it is THAT good!
I have a finicky child that loves cookies but doesn’t want the traditional chocolate chip because he says that he doesn’t like chocolate chips. Braxton is not a fan of milk or dark chocolate though he won’t put down a Hershey bar if you paid him money.
He LOVES a Hershey bar! Plain, of course, and it can’t have any nuts in it. But he won’t eat my chocolate chip cookies, go figure. So I had to make a cookie combination that he liked. My friend Heidi, who lives in Orlando, has twin girls and one likes chocolate and one doesn’t. Briana is also a huge fan of my white chocolate macadamia nut cookies!
If you’d rather skip my (very helpful, I think) tips and tricks, essential cooking info, and similar recipe ideas – and get straight to this delicious recipe – simply scroll to the bottom of the page where you can find the printable recipe card.
This recipe uses my traditional dough recipe but replaces the semi-sweet chips with white chocolate chips. In addition to all this chocolate, I want some texture to cut through the creamy white chocolate.
Macadamia nuts have a slightly nutty flavor that is mellow but also buttery! Not that these cookies need any more butter, but the addition of the nuts adds another layer of flavor and crunch! Sometimes a cookie needs a little crunch.
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When I buy nuts, I always buy the raw, untoasted, unsalted ones. I like to control my own level of toastiness and saltiness:) And they use oils that I don’t want, or need, in my recipes.
Nuts are easy to toast. I get a dry pan, heat it over medium heat, add my nuts and swirl around the pan until they start to smell. That’s when you know they are done. Your nose knows!
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I hope you enjoy these cookies as much as my oldest son does. Most of the time I don’t get to actually bake them because he has already eaten the dough since they are already in those neat little cubes:)
- 1 recipe of Very Best Chocolate Chip Cookie link below recipe
- 2 cups white chocolate chips
- 1 cup macadamia nuts (toasted)
- Once you have the dough mixed, add your white chocolate chips.
- Hand mix so you don't break up the chips.
- Add the toasted macadamia nuts.
- Hand mix.
- Chill dough in the bowl or in the silicone ice cube trays for at least 4 hours.
- When ready to bake, preheat oven to 375F.
- Bake on a parchment-lined baking sheet for 9 minutes or until the edges start to brown.
- Remove baking sheet from oven, but leave the cookies on the tray for another 8 minutes. This helps the center of the cookies to set up. If you remove them too fast, they tear apart since they are so gooey:)
Nutrition Information:Yield: 30 Serving Size: 1
Amount Per Serving: Calories: 97Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 2mgSodium: 13mgCarbohydrates: 8gFiber: 0gSugar: 7gProtein: 1g
This nutrition information was generated via a third party, Nutritionix, and can not be held liable for any discrepancies in the information provided.
A few days ago I reworked this recipe and made it with dark chocolate and toasted coconut! Here is the recipe for the dark chocolate toasted coconut cookies!
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