White Chocolate and Macadamia Nut Chocolate Cookies

Updated 1.28.2018.

A classic chocolate cookie with white chocolate chips. Nut lovers should add chopped raw macadamia nuts.


  • 2 ¾ c. all-purpose flour
  • ⅔ c. dutch process baking Cocoa
  • 1 tsp. baking soda
  • ½ tsp. salt
  • ½ c. butter, softened
  • ½ c. margarine, softened
  • ¾ c. granulated sugar
  • ⅔ c. packed brown sugar
  • 1 tsp. vanilla extract
  • 2 large eggs
  • 2 c. (12-oz package) white chocolate chips
  • 1 c. chopped macadamia nuts (optional)


  1. Preheat oven to 350° F.
  2. Combine flour, cocoa, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels. Drop by well-rounded teaspoon onto ungreased baking sheets.
  3. Bake for 9 to 11 minutes or until centers are set. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

I got this recipe from the Nestle Toll House recipe book my coworker gave me. I’m not a huge fan of white chocolate but I thought I’d give the recipe a try anyway.

These cookies turned out soft and chewy and best of all: fluffy. They were a huge hit with my coworkers.

Recipe rating: 

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