Bakery Style White Chocolate Macadamia Nut Cookies are extra large thick cookies, chewy throughout and studded with white chocolate chips and macadamia nuts. The trick to making these cookies bakery style is to add a little bit more flour and use a full ¼ cup worth of dough to make each cookie. That way you get oversized satisfying bakery style cookies.
These chewy cookies come together quickly, with just one bowl and 10 minutes of prep. Then they are ready to go straight into the oven. No chilling/refrigerating required.
Extra Large White Chocolate Macadamia Nut Cookies
To make extra large cookies use a quarter cup measuring cup to measure out ¼ cup of dough for each cookie. I have measuring cups with a flat bottom and tall sides, which helps with portioning out and shaping the dough. See the picture below of the measuring cup that I use. Regardless of the shape of the measuring cup, remove the dough from the measuring cup and shape into round thick cylinder with a flat bottom and top, like a small hockey puck.
High Quality White Chocolate Chips
Selecting high quality white chocolate chips makes all the difference. White chocolate from a store brand or lower quality brand usually doesn't taste very good. However, a brand like Ghirardelli makes much, much better white chocolate chips. They taste better, they melt better, and they make a much better cookie. If you’re going to make any baked goods with white chocolate, it is well worth it to buy the higher quality white chocolate chips.
Macadamia Nuts are also notoriously expensive. I used dry roasted macadamia nuts with sea salt from Costco. If you are considering also snacking on any leftover nuts (they are a great snack) you could consider buying the large bag from Costco. However, they’re also sold at many other stores in smaller portions.
I chop the nuts so that they are roughly cut in half. This is totally based on preference, but I like to have the larger chunks of nuts in the cookies.
Side Note: When we were living in San Diego for a few months, we went to the local farmers market a few times. Once, one of the vendors offered to let me try a macadamia nut. It was still in the shell and he showed me how to crack it and pull out the nut inside. Such a cool experience!
Maldon Sea Salt Flakes
Sprinkle the cookies with sea salt flakes immediately after removing them from the oven. If you add the sea salt before, you will be limited to a smaller surface area. If you add the sea salt after, the cookies will have spread so that you can sprinkle a little more sea salt, covering more of the cookie. When you add the sea salt right after removing the cookies from the oven, the salt will stick to the still warm cookies.
Maldon Sea Salt Flakes are expensive. However, a box of this salt will last you well over 1 year. I bake and cook a LOT and I have had my box of sea salt flakes for close to 3 years. A little bit goes a long way. You can use it on all sorts of baked goods (especially anything with chocolate), as well as dinners. It’s great when sprinkled lightly on homemade pizza.
You can find Maldon Sea Salt Flakes at Whole Foods, Target, a large grocery store, or on Amazon.
White Chocolate Macadamia Nut Cookie FAQs:
Macadamia nuts are expensive because the growing and harvesting of macadamia trees is difficult. Macadamia trees take 7-10 years to begin growing nuts. Then the harvesting is made difficult because the thick shell hides whether or not the nut is ripe. They nuts also mature several times throughout the year, so not all nuts are ripe at the same time.
They originated in Australia, but are commercially grown in Hawaii which has the perfect climate for macadamia trees.
Bakery Style cookies require slightly more flour so that the cookies can hold up despite their larger size. Use a ¼ cup measuring cup to portion out large bakery style cookies.
These White Chocolate Macadamia Nut Cookies last for 3 days on the counter, wrapped in plastic.
Store these cookies in a plastic Ziploc bag or covered in plastic wrap on the counter for three days. They can also be frozen. Prior to eating, place on the counter to warm up to room temperature.
If you're looking for other cookie recipes, you may love these:
Crispy Salted Caramel Cookies: Crispy cookies with a puddle of gooey caramel in the middle and sprinkled with flaky sea salt.
Bakery Style Chocolate Chip Cookies: Extra large and thick melty chocolate chip cookies with shards of chopped chocolate.
Small Batch Crispy Chocolate Chip Cookies: makes 12 cookies, crispy on the outside and bottom, chewy in the middle.
If you make these cookies, I'd love to hear from you and learn how it went. Leave a comment down below and let me know how it turns out. Your feedback means a lot!
Bakery Style White Chocolate Macadamia Nut Cookies
- 1 cup butter, softened
- 1 cup brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2¾ cups all-purpose flour
- 1½ tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp vanilla
- 1 cup roughly chopped macadamia nuts
- 1½ cups white chocolate chips (high quality such as Ghirardelli)
- Maldon sea salt flakes for sprinkling
- Preheat the oven to 350℉.
- In a large mixing bowl combine the butter, brown sugar, and granulated sugar. Add the eggs and combine. Add the flour, baking powder, baking soda, salt, and vanilla and combine.
- Add the macadamia nuts and white chocolate chips and stir to incorporate.
- Using a ¼ cup measuring cup, portion out ¼ cup worth of cookie dough. Shape into a thick round disk, like a small hockey puck or a burger slider. Place about 8 on a baking sheet and bake for 10-12 minutes.
- Immediately upon removing from the oven sprinkle with flaky sea salt.