Chunky white Chocolate-Macadamia Cookies

Preparation info

  • Makes about


    in diameter
    • Difficulty


Appears in

The Cookie Lover's Cookie Book

The Cookie Lover's Cookie Book

By Richard Sax

Published 1986

  • About

These luxurious cookies, with the delicious combination of white chocolate and macadamia nuts, are showing up at expensive cookie shops around the country; here’s how to make your own at home. It’s likely that Debbie (Mrs.) Fields started this craze—but did you know that macadamia nuts were named for John Macadam, a 19th-century Australian chemist?


  • ½ cup (1 stick) unsalted butter, softened
  • ½ cup light brown sugar
  • ¼ cup granulated sugar
  • 1 egg
  • 1 teaspoon pure vanilla extract
  • 1 cup plus 2 teaspoons flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 5 thick bars (1.8 ounces each) white chocolate with almonds, or three 3-ounce bars Imported white chocolate, cut Into -inch chunks (about cups)
  • 1 cup coarse-chopped unsalted macadamia nuts


    1. Preheat the oven to 375°F. Lightly butter two cookie sheets; set aside.
    2. In an electric mixer, cream the butter with the brown and granulated sugars at medium speed until light, about 3 minutes. Add the egg, then the vanilla, mixing until blended.
    3. Meanwhile, sift the flour with the baking soda and salt onto a sheet of wax paper. Lower the mixer speed and add the flour, mixing just until blended, no longer. Add the white chocolate chunks and macadamia nuts and stir just until evenly distributed.
    4. Roll rounded tablespoonfuls of the dough between your palms to make neat balls. Place on the baking sheets and gently flatten. Bake the cookies until lightly golden, 9 to 12 minutes. Transfer to a wire rack and cool completely.