I hope you all had a wonderful Memorial Day. Paul and I got to spend the day together…sort of. I spent the day in the kitchen, he spent the day in the garage. We said hi when he needed to eat or have a drink and then we went back to our respective hobbies. It was a perfect day and I realized I need so many more days like that in my life! There are a lot of things that I know about my husband but I learn new things daily. It wasn’t until just recently that I learned his favorite cookie is white chocolate macadamia nut. It struck me first because I have never seen him eat one and second, because I have never (ever) made them!

Almost immediately I started scouring recipes for the best one that I could find. In truth, I was hoping to find Costco’s recipe. Have you had theirs? They are so lovely…soft and chewy and not too sweet. I failed at finding the Costco recipe and the one that I settled on is actually the one that ended up on the bag of white chips that I bought…Ghirardelli Classic White Baking Chips. If I’m being honest, I could have done without the cookies and just eaten the chips all night. But alas, the cookies were baked and they were wonderful! The recipe really needed to adaptation. It was super simple to pull together, a very classic recipe that produced cookies that were crisp along the edges and chewy in the middle with a great crunch from the Macadamia nuts!

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Macadamia White Chip Cookies

Yield: 4 dozen cookies


3 cups flour
1/2 tsp baking soda
1 tsp salt
2 sticks unsalted butter, softened
1 1/2 cups granulated sugar
1 cup brown sugar, packed
2 eggs, room temperature
1 1/2 tsp vanilla
2 cups white chocolate chips (I used Ghirardelli)
1 1/2 cups Macadamia nuts, chopped


Preheat oven to 350 degrees and line a cookie sheet with parchment paper.

Mix flour, baking soda and salt in a large bowl and set aside. In the bowl of a stand mixer fitted with a paddle attachment, cream butter and sugars until smooth and fluffy.

Add eggs, one at a time, fully incorporating one before adding another. Add vanilla and mix.

Slowly incorporate dry ingredients to wet in 2-3 batches, fully incorporating into the batter.

Remove bowl from mixer and fold in white chocolate chips and Macadamia nut pieces. Drop by rounded spoonful onto your cookie sheet and bake for 10-11 minutes until the tops are golden brown.

Cook on a wire baking rack.
Recipe yields 4 dozen cookies

Recipe from Ghirardelli