Name: Ghirardelli White Chocolate Macadamia Nut Cookie
Prep time: 15 min
Cook time: PT-487366H20M24S
Total time: 25 min
Cuisine: American
Ingredients: 1 cup (2 sticks) unsalted butter, softened; 1 cup light brown sugar, packed; ½ cup white sugar; 2 large eggs; 1 egg yolk; 1 Tbsp vanilla extract or vanilla bean paste; ½ tsp almond extract (optional); 3 cups all-purpose flour; 1 tsp baking soda; ½ tsp salt; 1½ cups Ghirardelli white chocolate chips or chopped white chocolate; 1 cup macadamia nuts, roughly chopped

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Short Description

Soft and chewy cookies enriched with rich butter, sweet Ghirardelli white chocolate, and crunchy macadamia nuts—deliciously indulgent with balanced texture and flavor.

Why You’ll Love This Recipe

Buttery chewiness: a blend of brown and white sugar with eggs creates a moist, tender snap
Premium sweetness: decadent Ghirardelli white chocolate chips elevate each bite
Nutty crunch: rich macadamia nuts add satisfying texture and flavor contrast
Make‑ahead flexibility: chilling dough enhances flavor and prevents spread

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup (2 sticks) unsalted butter, softened
1 cup light brown sugar, packed
½ cup white sugar
2 large eggs
1 egg yolk
1 Tbsp vanilla extract or vanilla bean paste
½ tsp almond extract (optional)
3 cups all-purpose flour
1 tsp baking soda
½ tsp salt
1½ cups Ghirardelli white chocolate chips or chopped white chocolate
1 cup macadamia nuts, roughly chopped

Directions

Allow butter to reach room temperature. Preheat oven to 350 °F (175 °C) and line a baking sheet with parchment paper.
In a stand mixer (or with a hand mixer), beat butter, brown sugar, and white sugar on medium speed for 2–3 minutes until light and fluffy. Scrape down the bowl as needed.
Add eggs one at a time, blending on low until fully incorporated. Mix in egg yolk, vanilla extract, and almond extract if using.
In a separate bowl, whisk together flour, baking soda, and salt. Gradually add the dry mix to the wet ingredients and mix on low until just combined. Avoid overmixing.
Gently fold in white chocolate and chopped macadamia nuts using a spatula until evenly distributed. Cover dough and refrigerate for at least 30 minutes, or up to 24 hours.
Scoop dough into balls and place 2 inches apart on prepared baking sheets.
Bake for 10–12 minutes until edges are golden and centers are slightly underbaked for chewiness.
Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Servings And Timing

Makes: approximately 24 standard-sized cookies
Prep Time: ~15 minutes (plus chilling time)
Chill Time: 30 minutes to 24 hours (recommended)
Bake Time: 10–12 minutes per batch
Total Time: ~25 minutes (plus chilling)

Variations

Vegan version: use vegan butter, egg replacer (flax or chia egg), vegan white chocolate chips, and nut milk.
Half‑nut cookies: use just half the macadamia nuts if you prefer fewer nuts per bite.
Chocolate mixture: add dark or milk chocolate chips alongside white for variety.
Extra chew: reduce bake time slightly or use more brown sugar for softer cookies.
Flavor twist: stir in citrus zest (orange or lemon) to brighten the taste.

Storage/Reheating

Room temperature: store in an airtight container for up to 5 days—cookies remain soft and flavorful.
Freezing dough: freeze scooped balls in a single layer, then transfer to a freezer-safe container for up to 3 months.
Baking from frozen: add 1–2 minutes to the bake time if baking frozen dough.

FAQs

Can I Skip Chilling The Dough?

Yes—though chilling helps flavor develop and prevents excessive cookie spread.

Can I Use Store-Bought White Chocolate Chips?

Yes—use high-quality white chocolate chips or chopped white chocolate for softness and smooth melt.

Is Almond Extract Necessary?

No—it’s optional and adds a subtle nutty aroma. Omit if you prefer a more straightforward vanilla flavor.

Can I Substitute Other Nuts?

Macadamia’s buttery richness is ideal, but you can use walnuts, pecans, or chopped almonds for variation.

Why Use Both Brown And White Sugar?

Brown sugar adds moisture and chew, while white sugar contributes crisp edges and balance.

How Can I Make Cookies More Chewy?

Underbake slightly and allow residual heat to finish cooking. More chilling also helps retain moisture.

Are These Cookies Suitable For Freezing?

Yes—dough freezes well, and baked cookies can also be frozen for up to a month. Thaw or bake frozen dough fresh.

Can I Bake Mini or Jumbo Cookies?

Yes—adjust baking time accordingly. Smaller cookies bake faster, jumbo cookies may require a few extra minutes.

How Do I Avoid Flat Cookies?

Ensure butter is softened, not melting. Chill dough properly, and avoid overbaking.

Can I Add Sprinkles Or Decorative Toppings?

Yes—press sprinkles or sea salt flakes on cookie dough balls before baking for added flair.

Conclusion

Ghirardelli White Chocolate Macadamia Nut Cookies are a buttery, chewy, and elegant treat—perfect for cookie lovers seeking bright sweetness and rich nutty crunch. With minimal effort and versatile serving options, they’re ideal for sharing, gifting, or indulging solo with a glass of milk or tea.

Maggie