My brother and I would get these soft, chewy white chocolate & macadamia cookies from Subway every time our parents brought us there when we were kids. These are super nostalgic to me and also really simple—the sweetness of the white chocolate and nuttiness of macadamia are a perfect combination.
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1 egg
- splash of vanilla essence/extract
- 1 and 1/4 cup all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- white chocolate, chopped into chunks
- macadamia nuts, chopped (unsalted or salted are both fine, salted adds a nice contrast to the sweet cookies)
- Combine melted butter, brown sugar, and granulated sugar in a bowl and stir together until it resembles wet sand.
- Add in egg and vanilla essence/extract, and stir until smooth.
- Sift flour, baking soda, and cinnamon into wet ingredients and gently fold in. Take care not to over mix, which will result in too much air incorporated into your dough—resulting in flat cookies.
- Fold in your white chocolate chunks and macadamia nuts.
- Cover and chill dough in the fridge for at least 15-20 minutes, then preheat oven to 180 degrees Celcius.
- Using an ice-cream scoop, scoop out mounds of dough onto a baking sheet, leaving at least two inches between each cookie. You can also add extra chocolate chunks and macadamia nuts to your cookie dough mounds.
- Bake for 12-15 minutes or until the edges of your cookies are browned.
- Let cool (they’ll fall apart if they’re piping hot, but you can enjoy them while warm) before eating.
- You’re done!