These white chocolate macadamia nut cookies are soft-baked style with extra chewy centers. They're absolutely PACKED with white chocolate morsels and salted macadamia nuts. Chilling the cookie dough is imperative, so set aside at least 2 hours.
Whisk the flour, cornstarch, baking soda, and salt together in a large bowl. Set aside.
Whisk the melted butter, brown sugar, granulated sugar, egg, egg yolk, and vanilla extract together until combined. Pour into dry ingredients and mix everything together with a silicone spatula until completely combined. Fold in the white chocolate chips and macadamia nuts. (You can use a mixer for this step if needed.)
Cover and chill the dough in the refrigerator for at least 2 hours and up to 4 days. If chilling for longer than 2 hours, allow to sit at room temperature for at least 20-30 minutes before rolling and baking because the dough will be quite hard.
Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
Roll cookie dough into balls, about 1-1.5 Tablespoons of dough per cookie (I like to use this medium cookie scoop), and arrange 3 inches apart on the baking sheets. Bake for 12-13 minutes or until lightly browned on the sides. The centers will look soft.
Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Cookies stay fresh covered at room temperature for up to 1 week.
Reviews
Nancy on 2026-09-19 (5 stars): Nice fat, chewy cookie. I pressed a Ghirardelli chocolate chip on top before baking.
Morgan on 2026-09-20 (5 stars): This recipe is absolutely amazing these are probably the best cookies I’ve ever made.
Kasanita on 2026-09-29 (5 stars): I never had these cookies until this recipe. INCREDIBLE. Ive made them a few times and every time, I get more people asking for it. Such a fan of this whole site! The only thing I would love to see are nutritional facts if possible! Thank you for all that you do!
