If you’ve made any of my cookies before, you know we like to go BIG! The next addition of giant, thick, gooey, and chip-loaded cookies are here just in time for your weekend baking. My white chocolate chip macadamia nut cookies are everything I dreamed they’d be, and will for sure become your new go-to when you need a quick cookie fix.

I HATED SUBWAY

I couldn’t even walk into the establishment when I was a kid because the smell would make me queasy. When we were on road trips and needed to take a bathroom pit stop, I would beg my parents to stop anywhere else because I couldn’t hold my breath long enough to run in to use the facilities. I know, drama queen.

It continued as I entered my pre-teen years – I didn’t like loading up my sandwich with veggies, and I didn’t really like anything other than maybe a tuna sandwich there.

One thing I knew I could count on, though, was their white chocolate chip macadamia nut cookies. They were always soft and chewy, and had little pockets of white chocolate chips and macadamia nuts all throughout each and every bite. They were worth visiting that “awful place” in my mind.

Fast forward through my teenage years and into adulthood (I still don’t consider myself an adult most the time) – and this gal gives those sandwich artists a RUN FOR THEIR MONEY while having them load up each and every veggie on that poor flatbread that would barely hold it all together. I love getting quick sandwiches there with my boys after hiking, and always find myself getting a white chocolate chip macadamia nut cookie (or three) to share.

Sorry for hating you, Subway. I was apparently going through something. haha.

Bigger is better

I’ve talked about this before, but my favorite way to eat a cookie is, well, to eat a GIANT COOKIE. It has to have the following to make it perfect:

  1. Size. It has to be big. As in – at least 2-3 servings per single cookie. The dough should be the size of a baseball when I place it on the cookie sheet.
  2. Crunchy on the outside, gooey and under-baked on the inside. This method is best achieved when baking the cookies at higher temperatures for shorter amounts of time. For our cookies here, we bake them at a scorching 410 degrees for 9-10 minutes to get the outside layer nice and crispy, then we let the inside bake through (not all the way baked in the oven) while resting on the cookie sheet afterwards. Did you know they keep baking after? Yep! That’s why we keep them on the cookie sheet for a touch longer after their journey in the oven.
  3. Load up with the goods. I use an entire cup of white chocolate chips and an entire cup of macadamia nuts. The nuts I bought from Costco were ginormous, so I needed to chop them down quite a bit so they didn’t dominate the cookie.
  4. They need to stay soft days after baking. These cookies stay crunchy and toasted on the outside for days, and also retain their soft gooey inside (without being an under-baked pile of cookie, as it were). It’s the perfect combo of texture, and it keeps it that way.
  5. They’re thick. I’m not really a fan of flat baked cookies. Cookies should be tall and big! It’s more to look at, and more to enjoy.
  6. My cookies don’t require any chilling! You don’t have to torture yourself! Just make em, and bake em.

Customize ’em

If these look familiar, it’s because they are! I’ve been using my favorite chocolate chip cookie base and have been switching up my add-ins. So far we’ve had a blast with these flavors:

Dark Chocolate Peanut Butter Cup Cookies

Smores Cookies

Funfetti Chocolate Chip Cookies

White Chocolate Chip Biscoff Cookies

The BEST Giant Chocolate Chip Cookies

Here’s a quick video of the process:

That’s it! We hope you add these to your cookie repertoire as we have to enjoy for years to come! As always, if you’ve enjoyed making these cookies, we’d love to see it!

Make sure to share them on IG @bakingwithblondie #bakingwithblondie so we can all join in on the fun and share what we’re all baking 🙂

Happy baking,

xo,

Mandy

Get the Recipe: White Chocolate Chip Macadamia Nut Cookies

Thick gooey cookies with white chocolate chips and toasted macadamia nut cookies.
Servings: 8 large cookies
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Ingredients
 

  • 1 cup unsalted butter, cold and sliced
  • 1 cup light brown sugar, packed
  • 1/4 cup granulated sugar
  • 2 whole eggs, cold
  • 1 teaspoon pure vanilla
  • 3 1/2 cup all purpose flour, *use half cake flour and half all purpose flour if desired
  • 1 teaspoon cornstarch
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup chopped macadamia nuts
  • 1 cup white chocolate chips

Instructions
 

  • Preheat oven(s) to 410 degrees. (Yes, that's right!)
  • Prep two large aluminum cookie sheets with parchment paper and set aside.
  • In a stand mixer fitted with a paddle attachment, whip up the butter for 1 minute until it's light and fluffy, then add in the sugars and cream together for 3 minutes on high speed.
  • Scrape down the sides an add in the vanilla (if using), and eggs one at a time; whip up well between each addition.
  • Add in the flour (or half cake flour & half all purpose flour if using), cornstarch, baking soda, and salt and slowly mix together either by hand or on the very lowest speed. Do not overmix!
  • Reserve 1/8 cup of chocolate chips and macadamia nuts, then stir in the rest gently into the dough. Split dough in eight balls and place 4 cookie dough balls on each cookie sheet. Hand press on the reserved chips and macadamia nuts. Press them in so the surface is below the surface area of the cookie dough.
  • Bake for 9-10 minutes. They should be slightly golden on the outside, and thick, tall, and gooey in the center. Let cool on the pan for 1 minute (they continue baking inside on the pan), then transfer to a cooling rack for 10 minutes to finish setting up.

Notes

If your cookies are flat, check your baking soda freshness. It should be purchased within the past couple months for max freshness. It could also be that your butter wasn’t cold enough when you started out. 
 
If your cookies didn’t flatten out slightly, then most likely the flour was measured incorrectly. 
 
Store in an airtight container with a slice of bread for max softness longevity.