White Chocolate Chip Macadamia Nut Cookies

Double ovens means double cookie Monday for my coworkers. My parents kitchen is much better stocked than mine, and with double ovens I can bake twice the amount of cookies in half the time. Which is exciting for my coworkers, but not for my social life. Escaping to the Cape doesn’t do much for my non-existent dating life … although that riveting Dateline NBC special last Friday night kept me up until the wee hours of 11pm. That being said, I was back in the city Saturday night for a romantic dinner date in the north end … with my friend Jen. A bottle of wine and some authentic Italian appetizers and girl talk made for a great Saturday night. Anyways, onto the more important stuff … cookies.

I’m on a white chocolate chip kick lately. I’ve never done anything with macadamia nuts before, so this seemed like an easy first cookie with them. I used to love this cookie from somewhere when I was younger and I literally just cannot remember where. I think it may have been actually somewhere lame like Subway, but nonetheless, this is just an amazingly delicious cookie.


  • 1 cup butter, softened
  • 1 cup granulated sugar
  • 3/4 cup light brown sugar, packed
  • 2 teaspoons vanilla
  • 1/2 teaspoon salt
  • 2 eggs
  • 2 1/2 cups all purpose flour
  • 1 teaspoons baking soda
  • 2 cups white chocolate chips
  • 1 cup macadamia nuts, chopped into chunks

Step 1: Preheat oven to 375 degrees. Cream together butter, sugars until creamy. Mix in eggs and vanilla.

Step 2: In a separate bowl sift together the dry ingredients, and mix well into the wet mixture.

Step 3: Coarsely chop 1 cup of macadamia nuts, and mix into the batter. Add in the chocolate chips and mix well. Some recipes tell you to fold in the chips or nuts. Honestly unless you’re dealing with whipping egg whites, folding is for amateurs. God invented Kitchen Aid mixers so you just throw everything in there and let the mixer do the work.

This is how I like to measure. Just shake the chips out of the bag until I think it’s good enough. I bet if I came up with quirky phrases for the way I don’t actually measure things I could get famous like Rachael Ray. I just need to figure out the EVOO baking equivalent and I’ll be all set.

Step 4: Using a cookie scoop, drop even-size balls of dough into a parchment lined or sil-pat lined baking sheet. Bake at 375 for 8-10 minutes. Make sure to keep an eye on these so they don’t burn. You want the edges to just be lightly golden.

I went for the open-oven-mid-bake action shot and didn’t burn myself which was a plus. The way my parents oven works, I have to take the tray out mid-way and rotate it so that the cookies in the back don’t burn. If you find youre always burning your cookies you might want to try that.

And there you have it. Delicious white chocolate macadamia nut cookies that I’m going to go as far to say are significantly more delicious than any cookie Subway ever baked up. These cookies also got rave reviews from my family, but I’m interested to see what the coworkers prefer tomorrow on double cookie Monday. My grandpa thought these were delicious, so that’s really all that matters in the mind of The Salted Cookie.