Bakery Style White Chocolate Macadamia Nut Cookies

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Make bakery-style White Chocolate Macadamia Nut Cookies at home! Thicky, soft, chewy, and freezer-friendly for fresh cookies on demand.

Prep Time16

Cook Time14

Total Time30

Course: Dessert

Cuisine: American

Keyword: Bakery Style White Chocolate Macadamia Nut Cookie

Servings: large cookies

Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl use a hand mixer to combine 1 cup butter (softened), 3/4 cup brown sugar, and 1/2 cup granulated sugar until smooth and creamy, about 1 minute. Look for the butter and sugar mixture to become pale, fluffy, and visibly lighter in color.
Add 2 large eggs and 1 teaspoon vanilla extract to the mixture. Beat on low speed until just combined, about 30 seconds.
Add in 1 cup cake flour, 1 3/4 cup all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda and 1/2 teaspoon salt. Mix until just combined.
Pour in 2 cups white chocolate chips and 1 cup chopped macadamia nuts and use a large spoon or rubber spatula to stir them in until evenly distributed.
Divide the dough into 8–10 equal portions for large cookies (5-6 ounces each). Roll each portion into a ball with your hands and place them on the prepared baking sheets, spaced about 3 inches apart (4 per baking sheet).
Bake in the preheated oven for 11–14 minutes, or until the tops of the cookies are golden brown.
Allow the cookies to cool on the baking sheets for 15 minutes before serving warm. Alternatively, transfer them to a wire rack to cool completely.

For smaller cookies portion into 24 equal-sized dough balls, about 2 ounces each. Bake at 400 degrees for about 8 minutes.
If you don’t have cake flour, replace it with an equal amount of all-purpose flour. The texture will still be delicious, just slightly less tender.
Toasting Macadamia Nuts: Toast nuts at 350°F (175°C) for 5–7 minutes until golden and fragrant. Cool before adding to dough.
For extra tall cookies, chill or freeze the dough balls before baking to reduce spreading and achieve chunky, bakery-style cookies.
Freezing Dough Balls: Freeze pre-portioned dough balls on a baking sheet, then transfer to a freezer-safe bag. Bake directly from frozen at 400°F, adding 1–2 minutes to the baking time.