Caramelized White Chocolate and Macadamia Nut Cookies

I will admit, these caramelized white chocolate and macadamia nut cookies are a labor of love. But aren’t all of the best things in life? What we have here is an elevated version of a white chocolate macadamia nut cookie. Sure the original version is good, but these cookies are great. Smooth, nutty, caramel-like white chocolate with salty, crunch macadamia nuts: total game changer. I have never really cared much for the traditional counterpart to these cookies. I mean I would definitely eat one because hello, it’s a cookie, but it definitely wouldn’t be my first choice. But these cookies, I would eat them all day- and have!

What is caramelized white chocolate?

Caramelizing white chocolate is not nearly as daunting as it may sound. It is super easy, but a little bit time consuming. The Pioneer Woman has a great post on her site explaining the process with photos each step of the way that I found to be super helpful when I started recipe testing for these cookies. You can find it here.

The best way to make these cookies is to caramelize your white chocolate ahead of time and have it ready and waiting to go. Use a good quality chocolate, I used Ghirardelli baking bars here. I prefer to do this step the day before that way I have it chopped and ready to add to my cookies. The biggest issue with this is not eating all of it in the mean time. I will admit I snagged a piece or two every time I walked through the kitchen. I have no regrets.

Once you have your caramelized white chocolate cooled and chopped you can use it any way you would use normal chocolate. I am already dreaming up ways to use this delicious substance. But for now, let’s throw it into some cookies.

Let’s make caramelized white chocolate and macadamia nut cookies:

The dough for these caramelized white chocolate and macadamia nut cookies is pretty straightforward and comes together in a matter of minutes. The part that takes time is letting the cookie dough chill in the fridge after. I highly recommend doing this to give the dough time to absorb all of the flavors. Chilled dough will also result in a thicker, chewier cookie. Cornstarch is added to this recipe to also increase the soft, chewy aspect but chilling the dough keeps it from spreading too much.

Once your dough is chilled take it out of the refrigerator and let it soften a bit on the counter while your oven preheats. Usually about 20 minutes does the trick. This will allow you to scoop your dough into balls. Once you have your dough scooped into balls you can either bake all of it into cookies, or freeze the remaining portions to bake another time. If you do choose to freeze the dough balls, follow the same baking instructions adding 1-2 minutes to the total baking time as needed. Baked and cooled cookies will stay fresh for 2-3 days in an airtight container.

For more cookies recipes check out these chocolate coffee toffee cookies.

Caramelized White Chocolate and Macadamia Nut Cookies

Soft, chewy cookies with chunks of rich, caramelized white chocolate and crunchy macadamia nuts.

5 from 2 votes

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Course Dessert

Servings 12 Cookies

Ingredients

  

Caramelized White Chocolate

• 8 oz white chocolate, good quality

Cookie Dough

• 3/4 cup unsalted butter, softened to room temperature
• 1/2 cup granulated sugar
• 3/4 cup brown sugar
• 1 egg
• 2 tsp vanilla extract
• 2 cups all purpose flour
• 1/2 tsp baking soda
• 1 tsp salt
• 2 tsp cornstarch
• 1 cup macadamia nuts
• 1 cup caramelized white chocolate, chopped into chunks

Instructions

 

Caramelized White Chocolate

• Preheat oven to 250° degrees
• Rough chop chocolate and scatter across a metal baking sheet. Place in preheated oven for 10 minutes. At the 10 minute point the chocolate should be melted. At this time use a spatula to spread chocolate together into a smooth layer in the center of the baking sheet. We don't want the chocolate spread to thin as we want an even browning to occur.
• In 10 minute increments continue to scrape the pan and re-spread chocolate into an even layer in the center of the pan. Make sure to scrape the bottom each time as the bottom will often brown more quickly than the rest.
• At about 40 minutes you should notice your white chocolate starting to take on a deeper color. Keep an eye on it however because everyone's oven heats differently. We are going for a warm, caramel color here. Mine was ready at about the hour mark.
• Once the chocolate is an even, golden color remove from oven. Because we want to chop into chunks for cookies we are going to shape it into a bar like shape. I scrape mine onto another parchment lined baking sheet and smooth it into a rectangle, similar in thickness to a baking bar of chocolate. Then place baking sheet into fridge for 1 hour or until set.
• Once the chocolate is set chop into cookie sized chunks and store in an airtight container.

Caramelized White Chocolate and Macadamia Nut Cookies

• Cream together room temperature butter and sugars at medium speed in an electric mixer until light and fluffy, 2-3 minutes.
• Once creamed together add in vanilla and egg, scraping the bowl after each addition.
• In a separate bowl combine flour, baking soda, salt and cornstarch with a whisk or a fork.
• With the mixer on low speed slowly add in dry ingredients, being careful not to over mix.
• Remove bowl from mixer and add in macadamia nuts and white chocolate chunks. Using a spatula or wooden spoon carefully fold in until evenly distributed.
• Using a cookie scoop shape dough into balls and place on cookie sheet. Refrigerate for at least 1 hour, up to overnight.
• When ready to bake preheat oven to 350°.
• Place up to 6 cookies on a parchment lined baking sheet and bake in the middle rack of the oven for 10-12 minutes. The cookies will be light in color but just set in the center. They will continue to cook for a few minutes on the hot cookie sheet when removed so air on the side of under baked.
• Cool on cookie sheet for minutes and then transfer to a cooling rack to cool completely.