White Chocolate Chunk Macadamia Nut Cookies

These white chocolate chunks of macadamia nut cookies are very crunchy and buttery, packed with chunks of white chocolate and toasted macadamia nuts. This recipe gives you 38 cookies.

There are two types of people in the world…

People who like white chocolate and people who don’t. Some people like macadamia nuts and others don’t. In the past, they would have been categorized into groups of both…though they weren’t. So I don’t know why I let them buy macadamia nuts and white chocolate 12 years ago.

I was positive that I didn’t like it either, but it was all about making these cookies anyway. To think about it, if I wasn’t there, these incredible cookie zeros would have been about the blog.

So when it fell under toasted macadamia and white chocolate spelling, I actually liked white chocolate and macadamia nuts and admitted that I was definitely meant to be a friend and cookie.

To make these white chocolate chunks macadamia nut cookies:

Unbleached versatile flour – adds a structure and is the base of cookie dough. Baking Soda – Creates gas during baking and helps cookies rise. Thin salt – Use either sea salt or pink Himalayans. Unsalted Butter – lends cookies richness, kindness and structure. Light Brown Sugar – Adds a sweetness and gives the cookie a chewy texture. Granule Sugar (White) – also lends a sweetness but gives the cookie a crisp edge. Eggs – add structure, swelling and flavor. Vanilla Extract – Adds warmth and enhances all the other flavors of this recipe. Macadamia nuts – I like to chopped macadamia nuts in a dry fry over a heat, so I mix them frequently until they are lightly golden and smell. White Chocolate – Use your favorite white chocolate. I like to switch that. This post uses the private selection Blonde Swiss Bar.

Preheat the oven to 350°F (or 180°C).

Start by combining flour, baking soda and salt. Then whisk and place a bowl of dry ingredients side-by-side.

In a bowl of a blender, place two sticks of unlit butter, a thin cup of brown sugar and half of granulated sugar.

Next, turn on the mixer and blend until smooth.

Then, crack each egg one at a time, and mix each well until both eggs are incorporated. Next, add 1 teaspoon of two real vanilla extract and stir until combined.

Then slowly add the dry ingredients with the mixer low.

Scrub the sides and bottom of your mixing bowl as you go. Now it should be shaped like a cookie dough.

Next, add an entire $5.29 cent bag of roasted macadamia nuts. This is about 1 and a half cup.

Next, place all the white chocolate chunks in a bowl and chop and add.

Finally, lower the mixer and gradually mix those merchandise into the cookie dough.

Work in batches and measure cookie dough using scoops of 1-1/2-2 table soup. Several inches apart on the prepared bread.

Slide into a rack in the center of a preheated oven and bake for 8-10 minutes. Spin the pan midway to ensure uniform baking.

Let the cookies cool a few before transferring them to the wire rack.

I couldn’t believe my taste. These white chocolate chunks of macadamia nut cookies are very butter…the inside is soft and the edges are crispy. They have nuts and chocolatti…

I ate the whole stack.

I’m kidding.

Or is it me?

enjoy! And try this White Chocolate Chunk Macadamia Nut Cookie Recipe. Please let us know! Take a photo and tag it on Twitter and Instagram!

This recipe was originally posted on May 24, 2013 and updated with clear and concise instructions, new photos and useful information.