Compared by formula
White Chocolate Macadamia Cookies
Compared by formula.
Buttery and rich from the nuts, sweet from the white chocolate — and how thick a cookie can stay before it spreads thin.
What kind do you like?
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The one most cooks reach for
Nothing picked yet, so this is simply the most-rated version of the 19 we compared. Pick a style above and the answer changes.
Super-Chunk White Chocolate Macadamia Nut Cookies
Where your pick sits among all 19
Every dot is one published recipe, placed by its measured formula. The ring is your pick — click any other dot to see that version.
What cooks found out
Read from 80 reviews across all 19 recipes. The counts are how many cooks report it — including where they disagree.
Halve the salt when tripling the baking powder to compensate.
Use a 1/4 cup scoop to portion cookie dough instead of a spoon.
Use brown butter in the dough.
Add more chocolate chips for better results.
Bake frozen dough slices at 350°F for 13 minutes.