These Thermomix white chocolate macadamia nut cookies are soft and chewy in the middle, with golden edges and plenty of white chocolate and crunchy macadamias. They’re easy to make, and there’s no need to chill the dough before baking. The Thermomix does all the mixing, so there’s less mess and fewer bowls to wash.
I got hooked on buying these while living in Tokyo, thanks to a Starbucks right across the road. Grabbing one with my latte became a bit of a daily habit, and that’s what made me want to recreate them at home.
This is my trusted cookie dough base, and if you love it, you’ll also love my Smarties cookies, made with the same method but loaded with Smarties instead.
Why You’ll Love This Recipe
- Bakery-style cookies made easy at home.
- No need to wait until the butter is softened, the Thermomix does it for you.
- Freezer-friendly, both baked and unbaked.
Recipe Ingredients
Please see the recipe card at the bottom of this post for the full ingredients and quantities.
A Few Ingredient Notes
- Unsalted butter – use it cold and cubed straight from the fridge. I use unsalted so you can control the salt content.
- Brown sugar – the higher proportion of brown sugar compared to white is what gives these cookies their soft, chewy texture.
- Plain flour – use plain flour, not self-raising. Self-raising flour contains baking powder, which will cause the cookies to puff up and turn cake-like instead of spreading properly.
- Egg – use one large egg at room temperature. If you forget to take it out ahead of time, pop it in a bowl of warm water for 5-10 minutes, this brings it to room temperature quickly.
- Macadamia nuts – roughly chop them for good-sized pieces in every cookie, or use pre-chopped macadamias if you prefer.
Step-by-Step Directions
These step-by-step Thermomix photos are here as a visual guide. You’ll find all the exact times, temperatures, and quantities in the printable recipe card below.
- Soften the cold butter in the Thermomix.
- Add both sugars and mix until smooth and creamy, scraping down the bowl and mixing a second time.
- Add the egg and vanilla and mix until combined, scraping and mixing again to make sure everything is evenly incorporated.
- Add the flour, bicarbonate of soda and salt. Mix briefly until the dough comes together. Add the white chocolate chips and macadamia nuts, then stir them in with a spatula rather than running the blades. This keeps them whole.
- If it feels fiddly with the blades in the way, tip the dough into a regular mixing bowl and stir in the nuts and choc chips there.
- Roll the dough into walnut-sized balls and place them 5 cm apart on the prepared trays. If the dough feels sticky, pop it in the fridge for 10 to 15 minutes first. Press a few extra white chocolate chips on top of each ball. There’s no need to flatten them. Keep the second tray in the fridge while the first one bakes.
Recipe Tips
Don’t flatten the dough balls before baking: These cookies spread naturally in the oven. Pressing them down first can cause them to spread too much and lose that soft, thick centre.
Stir in the mix-ins by hand, not with the blades: Running the blades with the chocolate chips and nuts in the bowl will crush them. A spatula, or a quick transfer to a mixing bowl, keeps everything intact.
The centres will look underdone: That’s exactly what you want. Take the cookies out when the edges are golden and the centres still look soft. They firm up on the tray as they cool, and that’s what gives you a chewy centre rather than a hard cookie.
If the dough feels sticky: Chill it for 10-15 minutes to make it easier to roll.
Frequently Asked Questions
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