White Chocolate Macadamia Nut Cookies


These cookies are my weekly installment of baking up the cookies you said were your favorites in my cookie cookbook giveaway. I’m still baking my way through the top 10 and can’t believe I have never made macadamia nut cookies! I actually have never even eaten a homemade macadamia nut cookie; only the large bakery-style store bought variety. Needless to say, I’m thrilled to have another fabulous cookie recipe tucked into my apron pockets! I used roasted and salted macadamia nuts – the salty flavor mixed with the sweet of the white chocolate and cookie dough is a fabulous combination. These are definitely one of the tastiest cookies I’ve ever made.

Can you believe that of all of the baking cookbooks I own (which include big ones like Dorie Greenspan, Baking Illustrated, Williams Sonoma, etc.) not ONE has a recipe for White Chocolate Macadamia Nut cookies? Maybe it’s just me, but I found that to be incredibly bizarre for how popular these cookies are! So I started poking around the web for recipes and of course there were more than enough for me to wade through. This one, however, caught my eye because I immediately recognized the ingredient list (quantities included) as being almost identical to the Thick and Chewy Chocolate Chip Cookie recipe that has become my standard. That’s all it took for me to pick this recipe out of the bunch and I’m so glad that I did – they’re fabulous! The cookies are slightly crisp on the outside with a soft and chewy interior, full of chunks of macadamia nuts and white chocolate. Truly an awesome cookie.


Cookies from the Top 10 I have made:
No-Bake Cookies
Almond Macaroons with Nutella Filling
Chocolate-Dipped Coconut Macaroons
Chocolate Chip Cookies (Thick & Chewy)
Oatmeal Chocolate Chip Cookies
Peanut Butter Cookies
Sugar Cookies
Oatmeal Raisin Cookies
Peanut Butter Blossoms

One year ago: Hearty Whole Wheat Bread

White Chocolate Macadamia Nut Cookies

Yield: About 2 dozen cookies (depending on size)

Prep Time: 15 minutes

Cook Time: 12-15 minutes

Total Time: 30 minutes


2 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
¾ cup unsalted butter, melted and cooled to room temperature
1 cup packed light brown sugar
½ cup white sugar
1 egg
1 egg yolk
1 tablespoon vanilla extract
1½ cups chopped macadamia nuts
2 cups white chocolate chips


1. Preheat the oven to 325 degrees F. Grease baking sheets or line with parchment paper or a silicone baking mat.

2. In a medium bowl, whisk together the flour, baking soda and salt and set aside.

3. Beat together the melted butter, brown sugar, and white sugar. Beat in the egg, then beat in the egg yolk, then beat in the vanilla.

4. Gradually add the flour mixture to the sugar mixture until just moistened. Stir in the macadamia nuts and white chocolate chips by hand with a rubber spatula.

5. Roll into balls or drop by heaping tablespoons onto baking sheets, and press down on the cookies with your palm a bit to flatten (not too much!).

6. Bake for 12-15 minutes or until the edges look golden brown and the middles don’t look quite set. Allow to finish cooling on the baking sheet.

(Adapted from Crepes of Wrath)


115 Responses to “White Chocolate Macadamia Nut Cookies”

  1. Liz Brooks on July 14, 2009 at 10:31 am

    These are one of my most favorite cookies! Must try recipe:)


  2. Maria on July 14, 2009 at 11:39 am

    I am always up for a cookie. These look great!


  3. sherri on July 14, 2009 at 11:42 am

    You’re killin’ me! i love these cookies!


  4. Katie on July 14, 2009 at 11:44 am

    HAHA! I did that too! I just took the ATK recipe and replaced with white choc and macadamia THey are soooooooooooooo good! mmmmm


  5. Michele on July 14, 2009 at 11:45 am

    I need a cookie or two and a tall glass or milk!!!!


  6. Allison on July 14, 2009 at 1:27 pm

    These look delicious. One of my favorite cookies!


  7. michelle on July 14, 2009 at 1:39 pm

    Would love to have one of these right now! By the way,I did find your message in my spam. I replied to it with my address, so let me know if you didn’t get it. Thanks so much for the giveaway!


  8. shelly on July 14, 2009 at 3:07 pm

    I will for sure do these…they are my husband’s second favorite behind snickerdoodles!!


  9. Erin Brooks on July 14, 2009 at 3:39 pm

    I wish I knew someone who loved these. I would love to make them 😛


    • Deborah on January 21st, 2015 at 3:46 pm

      I like them!!! Make some for me!!! Haha


  10. Jade on July 14, 2009 at 3:55 pm

    These look so good. I have never made them at home either, but will definetly try this recipe!


  11. jaclyn (MrsSRH) on July 14, 2009 at 9:15 pm

    Those look delicious – and I don’t even like white chocolate, but they are making me hungry! Stop by my blog at messybaker.wordpress.com for a blog award – I’m not able to post on the nest anymore, but wanted to let you know that I still read and enjoy your blog.


  12. Pam on July 14, 2009 at 9:48 pm

    OMG…gluten free here we come!

    Those look divine!



  13. Eliana on July 14, 2009 at 11:41 pm

    This is by far my favorite cookie and yours look incredible. Funny that none of my books here have a recipe for it either BUY I do have a recipe for white chocolate macadamia nut muffins.


  14. Jackie on July 15, 2009 at 1:18 am


    I was wondering what other kind of nuts can I use, I do not like Macadamia Nuts. Also what kind of brown sugar did you use light or dark.


    • Zina on October 28th, 2011 at 1:07 pm

      I was also thinking of using Hazelnuts as a change up. I still love Macadamia nuts.


  15. stephchows on July 15, 2009 at 10:48 am

    mmmmmmm love thick and chewy cookies! these sound great! and so weird so many books didn’t have a recipe!


  16. Michelle on July 15, 2009 at 12:04 pm

    Hi Jackie – You could use pretty much any nut that you do like. I think pecans would be especially good in here, as well as peanuts. If you try a different variation, I’d love to hear how you liked them!

    I used light brown sugar (sorry I left out the “light” – I went back and edited the recipe, thanks for catching that!).


  17. Michelle on July 15, 2009 at 12:16 pm

    Eliana – isn’t that weird?? I would love your recipe for the muffins!


  18. Avanika (Yumsilicious Bakes) on July 16, 2009 at 7:23 am

    These were my pick! I’ve only tasted them once, since I cant find macadamia nuts anywhere, but they were soooooooo good! These look just like them 🙂


  19. Jen M. on August 29, 2009 at 6:21 pm

    Just made these cookies from your recipe. By far the best I ever had. Thanks so much for posting this! My family loves them!


  20. steph (whisk/spoon) on September 1, 2009 at 11:18 am

    these were great! i made them last night…yum!


  21. Michelle on September 2, 2009 at 8:19 pm

    Jen & Steph – So glad you both enjoyed these! Thanks for stopping back to share your results!


  22. jennifer on October 4, 2009 at 1:58 pm

    1 1/2 cups of chips are fine. 2 were way too much. thanks for the recipe! satisfied my sugar rush!


  23. Wizzythestick on October 10, 2009 at 11:02 pm

    My absolute favourite cookie!


  24. Sarah on October 13, 2009 at 9:40 pm

    I made these cookies but I didn’t have any macadamia nuts. They were very yummy…I sprinkled coarse salt on the tops before I baked them and it gave them a nice contrast with how sweet the chocolate chips are. You are rapidly gaining credibility in my kitchen, Brown Eyed Baker.


  25. Laura P on November 7, 2009 at 10:13 am

    I wanted to make White Choc Mac Nut cookies today and spent all night going through my cookbooks. Couldn’t find a one! So I did a google search this morning and lo and behold – your recipe popped up! 🙂 I can’t wait to try the recipe. Your sweet and sour chicken rocked so I have high hopes for the cookies.


  26. Deb B. on November 9, 2009 at 10:18 am

    These cookies are not only delicious, they are gorgeous to look at!
    Thank you SO much


  27. Marlyn on November 21, 2009 at 7:46 am

    OMG! I am certain that they taste just like Mrs Higgins’ ones!!! They’re my absolute favourite and my sister usually buy them for me whenever she stopped by Auckland. I’ve always wanted to know how to make one and now I can~ Thanks!!!


  28. Phat on December 21, 2009 at 9:56 pm

    very tasty cookie… 1st half of the batch came out a little browner (and quite crispy) than i wanted so i took the 2 half out a lot earlier and they are still rather crispy… maybe next batch i will add one more egg yolk… but again, very tasty… just want a bit chewier


  29. Kady in Ohio on January 2, 2010 at 1:05 pm

    Did anyone else have a problem baking these cookies? I followed the recipe, questioned melting the butter, but did it anyway, and the “dough” looked more like cake batter – way too thin to even begin to make cookies. I had to add almost a whole cup of flour to make the dough resemble cookie dough. I LOVE white chocolate macadamias and the first batch just came out of the oven. They look too puffy, but no wonder since I added so much more flour. I can’t figure out what happened. I’ve been baking for 40 years, so I’m not a novice. I looked up other recipes for this same cookie and ALL the others I found said to use SOFTENED butter. I bet that was my problem. Anybody else try this recipe and have a problem. I posted this recipe on my blog before Christmas and now feel I have to go back and not only revise it, but offer an applogy to those who tried it and had the same problem I did. I’d love to hear from anybody who make these. Thanks!


    • Jenn on June 23rd, 2012 at 8:44 pm

      When I use melted butter I refrigerate the the dough for a few hours before baking, the dough will look more like cookie dough consistency and the the cookies are thick and chewy.


  30. Michelle on January 4, 2010 at 12:59 am

    Hi Kady,

    I’m sorry to hear that these cookies didn’t turn out for you. I’m not sure what could have caused the problem though. Did you allow the melted butter to cool before using it in the recipe? This is the exact same base that I have used for my Thick and Chewy Chocolate Chip Cookies for almost two years now and have never had a problem at all. I have received a lot of feedback on both these macadamia nut and chocolate chip cookies and no one has mentioned this problem. Hopefully another reader can perhaps shed some light.


  31. Kady in Ohio on January 4, 2010 at 8:43 am

    Michelle, thank you SO much for taking time to email me about the recipe. No, I did NOT let the butter cool after I melted it. DUH. In my message to you, I typed that I wasn’t a novice baker, and I’m not, but maybe I should have known to do that. I didn’t see that instruction in the recipe. I make a buttersctoch brownie where the butter is melted but it’s poured into the flour mixture as is and not cooled first, so that’s what I did with these cookies. Live and learn. Thank you. I’m going to try them again, though I have to say my hubby LOVES the cookies just as I made them. The flavor is still there, they’re just kinda puffy. THANK YOU and HAPPY BAKING!

    Kady from Ohio


  32. Gabs on January 27, 2010 at 1:54 pm

    I did not cool the butter first either (now I know). They tasted great, but like Jennifer said 2 cups of chips was too much.


  33. Susan on February 10, 2010 at 7:44 am

    Just discovered your website and tried your version of these cookies. Really good. Am trying your triple chocolate oatmeal next, but am wondering whether I can add walnuts without upsetting the recipe too much.


  34. Hot Polka Dot on March 4, 2010 at 12:18 pm

    Whit Chocolate Macadamia Nut Cookies are my very favourite cookie but shamefully I have never made them. I must remedy this and fast!


  35. Hot Polka Dot on March 4, 2010 at 12:19 pm



  36. Jen @ How To: Simplify on April 8, 2010 at 2:14 pm

    These look absolutely delicious! This type of cookie is one of my favorites!


  37. Michelle on April 8, 2010 at 2:29 pm

    Gorgeous cookies!


  38. Tracy on April 8, 2010 at 2:52 pm

    These look amazing!


  39. Cookin' Canuck on April 9, 2010 at 12:14 pm

    For some reason, I never think to bake with macadamia nuts either, but I do love the flavor. Great combination with the white chocolate!


  40. Brettni on May 8, 2010 at 5:08 pm

    These cookies are awesome! My favorite recipe by FAR!


  41. Kerry on May 16, 2010 at 6:23 pm

    I’m glad I went through the reviews before baking. The original recipe doesn’t state to cool the butter after melting! That is a very important step. Delicious with 1.5 cups of chocolate chips. I plan to sprinkle the last batch with a bit of sea salt like someone suggested to try it out. Can’t wait!


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  43. shauna on August 5, 2010 at 6:16 pm

    I loved these they were awesome. For my own preference I am going to cut back on the macadamia nuts just a tad.


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  45. Dani on September 15, 2010 at 4:05 pm

    Easily the best macadamia cookie recipe I have found so far! These are WONDERFUL, and I have made macadamia nut cookies for a LONG time with many different recipes.

    I am storing this in my personal recipe book from now on–this is my official new white chocolate macadamia recipe I will go too when I have a hankering for a cookie!


    • Michelle on September 15th, 2010 at 10:20 pm

      Awesome Dani! Nothing beats a favorite recipe, so happy these have become yours!


  46. Katie Truesdell on September 24, 2010 at 11:21 pm

    My fiance and I just polished off two Sasquatch sized versions each of these cookies – AMAZING! I’ve only been baking about a year and this was an exciting recipe to try. We love your chocolate chip cookie recipe so I was pretty psyched that this recipe was similar. I tried these tonight for his birthday and he really, REALLY likes them. Thanks for another solid recipe to add to the arsenal :o)


    • Michelle on September 28th, 2010 at 6:52 pm

      Woo! Happy birthday to your fiance, so glad you both enjoyed these cookies!


  47. Claudia on October 30, 2010 at 5:09 pm

    Hi!! I tried your recipe and the only things i changed was i used whole wheat ( 1 cup = 5 oz) only i used 9 oz total for the 2 cups this recipe called for, and i forgot to melt the butter, and my husband found my stash of macadamias (which are hard to find) so i only had about 3/4 cup so I added walnuts as for the chocolate chips only 1 cup was enough.. They came out great!!


    • Michelle on October 30th, 2010 at 8:38 pm

      Hi Claudia, Thanks for sharing your adjustments; I’m so happy you loved these!


  48. ap on October 31, 2010 at 6:21 pm

    So I’m kinda new to baking and after some research I decided to go with your recipe. I’m so glad I did, this is soooo good and it’s good to know the base is similar for ccc’s. My husband has stated, “THIS COOKIE is a keeper, do you know how you made it?” LOL

    The only challenge however were the white chocolate chips — they didn’t melt, do you know why?



    • Michelle on November 1st, 2010 at 10:20 pm

      Hi ap, so glad you liked the cookies! Did you want the chips to melt completely into the cookie? Chips typically don’t melt down the whole way, and white chocolate ones even less so.


      • angela porow on November 1st, 2010 at 11:04 pm

        thanks so much for the quick response. I didn’t know that about the chips. I didn’t want them to melt fully but to melt more like semi-sweet chips – gets gooey. The white chips didn’t melt in the least bit so I was concerned. I might just put them in the microwave for a quick second to soften them up. Thanks for teaching something new to the newbie baker!



  49. Brenda Dillon on November 24, 2010 at 9:37 pm

    These cookies don’t look anything like the photo. It is a ton of nuts and chocolate held together by a tiny bit of not-so-great batter (more like shortbread). Wish I’d skipped this one. Would be a lot better with the Nestle choc. chip cookie batter and just add in a few nuts and white chips instead.


    • Michelle on November 29th, 2010 at 7:31 pm

      Brenda, I’m sorry these didn’t turn out for you. The dough really is nothing like shortbread though, so that’s a little puzzling. And the nuts and chips are definitely a much smaller component compared to the dough. Hope you’ll give this one another shot!


  50. ap on November 25, 2010 at 12:37 am

    So sorry to hear your cookies didn’t turn out right. I find I have to follow the receipe exactly but it works like a charm every time and always looks like the picture. I wouldn’t give up on this cookie too quickly.


  51. claudia Mags on November 28, 2010 at 11:46 pm

    Funny today this comment showed up in my email…. i was just waiting for the cookies to cool down.. this is my second time baking them and it’s really hard for me to find something i wanna bake again & again. This time i did double the batch but i did use 2 cups whole wheat and 2 all purpose flour.. the macadamias this time i used roasted which gave me a bit of worry that they would taste burn but were great, my daughters love this cookies and if you follow the recipe they will turn out great for Brenda i will say maybe you should cut the dose of chips and nuts in half next time .. DON’T GIVE UP THEY WILL TURN OUT GREAT 😀


  52. Lynne Lamberis on December 17, 2010 at 6:46 pm

    I’ve been looking for a recipe for these cookies. I’ve read great reviews using the light brown sugar, but also found great reviews using all white sugar. Have any of you tried both to make a comparison?


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  54. Kaley on January 27, 2011 at 12:20 pm

    Hi Michelle!
    I want to make these cookies for my boyfriend’s birthday (they are his favorite) I was wondering if you think I could substitute whole wheat flour for all purpose flour? If so, would the amount differ?
    Thank you!!


    • Michelle on February 15th, 2011 at 5:18 pm

      Hi Kaley, You could sub one for one, but I would probably start by only subbing 1/4 or 1/2 and see how they are before you do a total substitution. It will affect the taste.


  55. Joe The Baker on March 12, 2011 at 9:29 am

    Should I use Salted or Unsalted butter?


    • Michelle on March 12th, 2011 at 9:46 am

      Oops, sorry for the oversight – unsalted butter. I will edit that now. Thanks for the catch!


  56. silvya on May 11, 2011 at 3:28 am

    I was wondering if u could help me here. Just tried your recipe yesterday, use half recipe. My cookies turned out very cakey. Do you know what could be the cause? I didnt use any caster sugar as i thought it would be too sweet. Really appreciate if you could help me out here. Thankssss


    • Michelle on May 11th, 2011 at 2:37 pm

      Hi Silvya, If you omitted all of the granulated sugar, that definitely could have affected the final outcome of the cookie.


  57. Karla on May 16, 2011 at 2:01 pm

    My cookies came out flat! I dont know what I could have done wrong? I followed the directions exactly how they were there. There is maybe a step that you forgot to put on here or something. I was so excited to make these cookies since they are my favorite and it seems like I am just going to have to keep buying them. =(


    • Michelle on May 16th, 2011 at 4:06 pm

      Hi Karla, If the cookies came out flat my first inclination would be that perhaps the butter is the recipe wasn’t cooled completely after melting it. I have been in a rush before and done that, and the cookies definitely spread. I would try again and see if that wasn’t the problem.


      • Karla on May 20th, 2011 at 12:07 pm

        I did cool the butter. But I will try the recipe one more time and see how it goes.


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  60. ashley on May 21, 2011 at 10:09 am

    by far the best cookies I’ve ever made from scratch! great recipe! thanks 🙂


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  64. chris on November 9, 2011 at 2:18 pm

    I made these cookies yesterday and it turn out great. Tasted really good. I put the dough in the fridge for an hour before baking. Thanks for sharing the recipe!


  65. Melissa on November 20, 2011 at 11:18 am

    I first baked these cookies about 2 years ago & have made many batches since then…they are DELICIOUS! The cookies turn out soft & chewy every time…YUM! I was on a white chocolate & macademia nut kick after a vacation in Maui…I was on a quest for the best cookie recipe out there…this is it! Just wanted to give kudos to the brown eyed baker 😉 Thanks!


  66. Erika on December 4, 2011 at 8:35 pm

    I just tried this recipe and the cookies came out GREAT! Thanks!


  67. Mariah on December 9, 2011 at 1:54 pm

    It took a few tries but these cookies came out excellent with a little bit of adjustment. At first they came out really puffy, so i added less flour. Then they came out a bit too sweet so i rolled them in sea salt. Finally, when they came out of the oven cracked I added a tablespoon or so of whole milk and they finally came out just the way I wanted! Amazing cookies.


  68. Luisa on January 18, 2012 at 7:22 pm

    Just found this recipe on Pinterest and decided to try it. Absolutely divine! Brown Eyed Baker, you have a new follower.


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  70. Rachel on February 17, 2012 at 3:33 pm

    I can always count on BEB for whatever cookie recipe I’m looking for!

    And now–I’m off work early, it’s a three-day weekend, and I’m going to start the celebrations by making these cookies. Life is good!


  71. Connie on March 8, 2012 at 11:57 pm

    I have been looking for a white chocolate macadamia cookie recipe that tasted as close to the one that is sold inside of SubWay. Can you tell if this one has about the same or better texture and taste of that cookie (soft and chewy)? Also I do not want it full of nuts, so would 3/4 – 1 cup of mac nuts be enough for the recipe? Lastly, can you make a few at a time and refrigerate the remainder for a few days? Thanks for sharing! Looks awesome and I look forward to trying the recipe. 🙂


    • Michelle on March 10th, 2012 at 2:40 pm

      Hi Connie, I have never eaten a white chocolate macadamia nut cookie from Subway, so I can’t tell you if it tastes like it or not. You could definitely cut the nuts down to suit your own tastes. I would recommend freezing the dough balls and baking them off as you want them, versus refrigerating. I think they will stay fresher.


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  73. Mac Man on May 9, 2012 at 6:32 pm

    I loved this recipe and will post it on my site to share with more people. I used fresh Hawaii macadamia nuts from http://www.maunakeagold.com. They were delicious!


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  75. Jillian on June 3, 2012 at 8:41 am

    I just tried this recipe supplementing gluten free flour. It Worked fantastically. Great recipe! Thanks!


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  78. Christy on October 3, 2012 at 2:03 pm

    Made these today for my sisters bridal shower….. I am eating healthy, and it took ALL my strength not to eat the entire batch. Follow the directions exactly, and you will have people begging for the recipe.


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  80. aaron on October 20, 2012 at 2:41 pm

    Aloha! My family and I loved this recipe. We used fresh crushed hawaii macadamia nuts from a local farm out here, and the recipe turned out sooo good! mahalo for this blog:)


  81. Gina on December 7, 2012 at 4:12 pm

    I made a quick batch of these on Wednesday…aaand then quickly doubled the recipe so I now have 5 dozen of them right now in my freezer. To say that they are GOOD is an understatement!!! Thank you for this recipe!!


  82. Gen on February 9, 2013 at 11:44 am

    I am baking these today. I used 1 1/2 cups white chips and a cup of macadamia nuts. I cut the nuts in half so I had a heaping cup. (Did not have but a cup to start with.) My husband says they are great. I let my dough sit for about 20 minutes before I started baking. I used a small rounded scoop and will probably get 4 dozen. I did push the rounded scoop down slightly. I needed the fifteen minutes. They are pretty and round and puffed like a nice chocolate chip cookie. A new favorite at my house!


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  84. Poornima on May 22, 2013 at 4:14 am

    I am a big fan of Subway cookies and the white chocolate macadamia cookies sold at Coles.I have been looking for a recipe to help me replicate the taste.Must say one thing..Awesome..I did not have white sugar so I used all of brown sugar.I put in 1 cup of chocolate chips though.Fantastic recipe.
    Thanks so much.


  85. Nikki on May 30, 2013 at 9:17 am

    Should I use an electric mixer when beating the ingredients or mix it by hand?


    • Michelle on May 31st, 2013 at 6:15 pm

      Hi Nikki, I think an electric mixer is much easier!


  86. Rylee on September 12, 2013 at 11:20 pm

    Curious what type of macadamia nuts you used since at the grocery store I see roasted, salted, unsalted? Thanks!


    • Michelle on September 13th, 2013 at 11:04 am

      Hi Rylee, I use salted macadamia nuts. Enjoy!


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  89. Carolin on June 13, 2014 at 11:26 am

    Hello there!
    Mind if a strange girl from Germany (…me…) calls you a goddess?
    I am over the moon here, these cookies are the end to my quest, finally!!! I have been willing to marry white chocolate and macadamia cookies for a while now, but the right ones never came along. Until now. But seriously, these are perfect. They stay thick while they spread, they are chewy in the best way possible and that TASTE!?! OMG. The only thing that remains to be observed is how they age in the next few days. I keep my fingers crossed. And get reqdy to set the date 🙂

    Thanks a ton for posting this.
    Regards, Cora


  90. Hjalondon on June 16, 2014 at 5:11 pm

    Do you think you could add raspberries to this mix with fewer choc chips?


  91. Helen on June 16, 2014 at 5:13 pm

    Do you think you could add raspberries to this recipe with fewer choc chips?


    • Michelle on June 17th, 2014 at 4:41 pm

      Hi Helen, I would not recommend adding fresh fruit, especially raspberries. They will break down when mixed in and will create too much moisture in the dough.


  92. Jessica on November 27, 2014 at 5:05 pm

    I found this recipe back when my boyfriend and I first started dating in 2010, and he swears by these cookies! He used to buy the big single cookies from Subway but not anymore 🙂 even his colleagues love them. thank you so much for the recipe 🙂



  93. Gerard on January 18, 2015 at 12:58 am

    These cookies are the best, I use Aussie salted Mac Nuts chopped up and set a side, then I make the dough and roll them in the nuts. For a different taste I add some coffee granules to the mix as well. I tell ya Yummmm.
    Thanks Michelle for sharing these yummy morsels with us.


  94. Girl Michael on March 14, 2015 at 2:49 pm

    I have a Ghirardelli white chocolate (premium) baking bar. Was wondering if its ok to use instead of the white chocolate chips.
    I was thinking I could chop it up to the approx size of white chocolate chips and just go from there…
    Excited to try this recipe, have never baked WCM cookies before. Weird cause I LOOOOVVVVE em!


    • Michelle on March 17th, 2015 at 7:48 pm

      Yep, you could do that! Just know that the chocolate will melt into the cookie vs chips which stay fairly in tact.


    • Heidelind on July 15th, 2015 at 11:12 am

      I had the same questions:) How did they turn out with the baking bar?


  95. Heidelind on July 19, 2015 at 10:20 am

    Fantastic! I used chopped white chocolate from a baking bar, worked like a charm.


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