These delicious White Chocolate Macadamia Cookies are soft in the middle, chewy on the outside and delicately flavoured with warming cinnamon spice!
Why you’ll love these White Chocolate Macadamia Cookies
- Soft and gooey in the middle
- Chewy and golden on the outside
- Studded with crunchy macadamia nuts and melted white chocolate chips
- Delicately flavoured with cinnamon spice and vanilla
- An easy one-bowl recipe
Quick recipe overview
- First you’ll make a basic cookie dough. This recipe uses melted butter, two types of sugar and an extra egg yolk for added richness and chewiness. I’ve also added a little cinnamon spice to give these cookies a lovely warming flavour.
- Fold in the chocolate and nuts. I love the combination of white chocolate and macadamia nuts, but you could use milk or dark chocolate instead.
- Chill the dough (this is really important). Chill the dough in the fridge for at least 4 hours or overnight for best results. This will develop the flavours and prevent the cookies from spreading too much in the oven. Cold cookie dough = Less spread.
- Roll into balls. Roll heaped tablespoons of cookie dough using the palm of your hands and place on a lined baking tray. Do not flatten!
- Bake the cookies. 10-12 mins at 180°C (fan) is all these cookies need. You want the middle to look soft, pale and under-baked but the outside edge slightly golden brown.
6 tips for making White Chocolate Macadamia Cookies
This recipe is super easy to make, but here are a few tips that will take your white chocolate macadamia cookies from good, to game changer:
- Use a mix of brown and white sugar for a soft and chewy texture.
- Chill the cookie dough for improved flavour and to prevent spread.
- Roll the cookie dough into balls for thicker cookies.
- Leave plenty of space between each cookie ball so they have enough room to spread out.
- Under-bake and leave to cool for a soft and gooey centre.
- Push a few extra macadamia nuts and chocolate chips into the top of each baked cookie.
Have your cookies not turned out as you expected? Don’t worry I’m sure they will still taste delicious (they are cookies after all 😅) but the guide below will help you troubleshoot the issue for next time:
“My cookies are…”
- Thin and flat: Did you chill the cookie dough overnight? Did you roll the dough into balls? Make sure you follow these two steps.
- Cakey: It’s possible that the dough was overworked or cake flour was used instead of all-purpose self-raising flour.
- Hard and crispy: The cookies were over-baked, next time reduce the baking time by 2 minutes .
- Burnt and black on the bottom: Avoid using dark nonstick baking sheets, which promote browning and can lead to burning. Instead use a silver/grey baking tray and remember to line with greaseproof paper.
Can I freeze White Chocolate Macadamia Cookies?
Yes absolutely! Roll the cookie dough into balls, then wrap individually in clingfilm. Store in the freezer for up to 1 month. When you’re craving a cookie, just bake from frozen for 13-14 minutes at 180°C (fan oven).
Quick links to equipment & ingredients
White Chocolate Macadamia Cookies
- 160 g Unsalted butter
- 100 g Caster sugar
- 150 g Light brown sugar
- 1 tsp Vanilla extract
- 1 medium Whole egg at room temperature
- 1 medium Egg yolk at room temperature
- 250 g Self-raising flour
- 0.5 tsp Salt
- 2 tsps Ground cinnamon
- 100 g White chocolate chips/chunks
- 75 g Macadamia nuts roughly chopped
Make the cookie dough
- Place the unsalted butter in a microwave safe bowl. Microwave for 20-30 seconds until the butter has melted.
- Add the two sugars, vanilla extract, whole egg and egg yolk into the melted butter and mix together until fully combined.
- Now fold in the cinnamon, self-raising flour and salt. The mixture will come together to form a cookie dough.
- Fold in the white chocolate chips and macadamia nuts (saving a handful of each for later).
- Cover the bowl with clingfilm and refrigerate overnight, or for at least 4 hours.
Roll and bake the cookies
- Preheat the oven to 180°C (fan oven) and line 2 large, flat baking trays with greaseproof paper. If you only have 1 baking tray you can bake the cookies in batches.
- Take the cookie dough out of the fridge and leave to soften at room temperature for 15 minutes.
- Scoop up a heaped tablespoon of cookie dough and use your hands to roll it into a ball. Place on the baking tray and do not flatten. Repeat this step until all the cookie dough has been used up. Remember to leave roughly 8-10cm between each ball so they have enough room to spread out.
- Bake for 10-12 minutes. The cookies should be golden on the outside but the middle still pale and soft. Don't worry if the middle still looks under-baked, this is how they are meant to be and the cookies will carry on baking as they cool down.
- As soon as the cookies are out of the oven, gently push the leftover white chocolate chips and macadamia nuts into the top of each cookie.
- Leave on the baking tray for 15 minutes to cool down and firm up. This will change the cookie texture so try to resist the temptation to tuck in straight away.