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Macadamia Nut White Chocolate Chip Cookies

This recipe pairs the crunchiness of the macadamia nut with the creaminess of white chocolate. Even on the chilliest winter days, these flavours carry a bit of the island's tropical warmth.
Yields 30x 2½ in [6 cm] cookies





  • 1½ cups [180 g] all-purpose flour
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ cup [110 g] unsalted butter, at room temperature
  • ½ cup [100 g] granulated sugar
  • ½ cup [100 g] firmly packed light brown sugar
  • 1 large egg
  • ½ tsp vanilla extract
  • 1 cup [170 g] Rogers' Chocolate Chocolate Chips, White
  • ½ cup [55 g] macadamia nuts, halved or chopped



Preheat the over to 375ºF [190ºC]. Line two baking sheets with parchment paper.

In a small bowl, combine the flour, baking soda, and salt. Set aside.

In a large bowl, with a hand mixer, beat together the butter, granulated sugar, and brown sugar until light and smooth, about 3 minutes. Beat in the egg and vanilla until smooth. Gradually stir in the flour mixture until combined. Fold in the white chocolate chips and macadamia nuts. Drop the dough by the rounded tablespoonful onto the prepared baking sheets, leaving 2 in [5 cm] between the cookies; the cookies will spread as they bake.

Bake for 9 to 11 minutes, or until golden brown around the edges. The cookies will be soft but will firm up as they cool. Cool the cookies on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. Store in an airtight container at room temperature for up to 1 week.

This recipe is courtesy of Amy Guittard from her Guittard Chocolate Cookbook.

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