The name is a mouth full. So are the cookies. Browned butter, white chocolate macadamia nut cookies. What’s not to like?

You could call these white chocolate chip cookies, or white chocolate cranberry cookies, since we love the combination of white chocolate and macadamia nut and cranberries.

Notes on Ingredients for the white chocolate macadamia nut cookies :

To make these cookies the ultimate white chocolate macadamia nut cookies, we use browned butter, which is made ahead and cooled. We also use white sugar and molasses instead of half white sugar and half brown sugar. Brown sugar is actually made from combining white sugar and molasses, so this is pretty similar, it’s just a little easier and less expensive. There is no added salt, because we use salted butter instead of buying unsalted butter. We also doubled the vanilla, which improves the flavor. After the dough is mixed, it is refrigerated overnight. This improves the taste and texture of the white chocolate chip cookies. We have listed the brands for all the ingredients because ingredients are everything, and we have found that these brands give superior results. If we are going to spend time making something we want it to be the best. While looking for the best ingredients, we discovered that many companies that care about quality also care about sustainability. We had made a huge dent in our carbon footprint just by eating better.

Notes on Measuring:

We measure all the ingredients by weight instead of volume. This is much more accurate and much easier, once you get used to it. The inaccuracies from using measuring cups and measuring spoons can easily lead to failure when baking. Different brands of flour and sugar will be different when measured with measuring cups, and not all measuring cups are accurate either. But measuring by weight is the same every time. So, to encourage measuring by weight, all the measurements are given in grams. That might sound like a problem, but I can tell you it’s actually so much easier to use a scale and measure in grams. You will thank me later. Put the bowl on the scale – zero it – add the first ingredient – zero it – add the next – etc. Just be careful not to go over the amount, because it can be tricky taking things out of the bowl. The measurements in grams are all easy numbers to remember, making it possible to make the cookies without looking at the written recipe. Also, there will fewer bowls and no measuring cups and spoons to clean up.

We use a #24 scoop to portion out the dough. This makes all the cookies exactly the same size and it is easy and quick to use.

White Chocolate Macadamia Nut Cookies dough in a bowl with a scoop.
White Chocolate Macadamia Nut Cookies dough scooped out on a baking sheet with scoop.

After refrigerating the dough overnight, we usually freeze half the batch instead of baking them all. Portioning out the dough and then vacuum sealing them keeps them fresher.

Chocolate Chip Cookie dough scooped out in a vacuum packed plastic bag.

Allow the cookies to cool for a minute on the pan, then transfer them to a rack to keep them from getting too dark on the bottom. The cookies will become more crisp as they cool on the rack, though we realize allowing them to cool before eating them is almost impossible.

White Chocolate Macadamia Nut Cookies on a square white ceramic handmade dish.

Notes on how these white chocolate macadamia nut cookies fit in with our plan to EAT BETTER:

We have listed the brands for some of the ingredients because ingredients are everything, especially in something small like cookies. We have found that these brands give superior results. And by using brands like Horizon butter and Wholesome sugar we cut our carbon footprint in half and are helping to control climate change.


Prep Time: 1 day
Cook Time: 15 minutes
Course: Dessert
Cuisine: American
Keyword: chocolate chip cookies
Servings: 24 Cookies


  • scale
  • stand mixer



  • Place a medium sized bowl on the scale. Zero the scale and measure the flour into the bowl. Add the baking soda and stir to combine.
  • Place the mixing bowl on the scale and measure in the sugar, molasses, vanilla and butter. Using a stand mixer with the paddle attachment, mix on low until combined. Add egg and yolk and mix until smooth. Add the flour mixture and mix on low just until combined. Add the chocolate chips, macadamia nuts and dried cranberries and mix on low just until combined.
  • Refrigerate the dough overnight.
  • When ready to bake, preheat the oven to 350 degrees.
  • Divide dough into 16 portions, about 3 tablespoons in size. Using a cookie scoop makes this easier and more accurate. Place them on the baking sheets, leaving a two inch space between each.
  • Bake 1 tray at a time. Bake until cookies are golden brown and still puffy, and centers are still soft, about 10 to 15 minutes, rotating the baking sheet halfway through baking.
  • Allow the cookies to cool for a minute and then transfer them to a wire rack. If possible, allow them to cool before serving.
Tried this recipe?Let us know how it was!

This is one of the cookies we discovered while traveling and recreated when we got back home. We researched the science and techniques behind the recipe and used tips from exceptional chefs. Then we used the best ingredients we could find to create this recipe. For more ideas, see our other posts about recipes inspired by travel.

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