Chocolate Chip Macadamia Nut Cookies
Make extra special cookies by adding macadamia nuts! These Chocolate Chip Macadamia Nut Cookies are soft, thick and fat cookies filled with decadent chocolate and macadamia nuts! We love them as special treats. Love cookies? Also try Nutella-Filled Chocolate Chip Cookies.
Hello! Thank you for your interest in the recipe. However, hold this recipe is under review and for further testing. I will get it back up soon after I have re-tested it, so stay tuned! Thank you!
We love having a little bit of a decadent treat after dinner. Sometimes, some random nights call for a cookie and a glass of milk. This is why I love making a batch of chocolate chip cookies from time to time. I freeze some shaped cookie dough so that they are ready for baking anytime we want them.
Our current favorite are these Chocolate Chip Macadamia Nut Cookies. Now I know chocolate chip cookies alone are a delight, but try adding macadamia nuts and you are in for a decadent treat with an amazing texture and flavor!
Macadamia Nuts
Macadamia nuts are rich, buttery and earthy. In this recipe, I used roasted and salted macadamia. The flavors just meld seamlessly into the cookie, giving it depth and richness.
The contrast of the macadamia nuts and chocolate chips adds a nice visual touch to these cookies. Just the look of them will want you to grab a piece!
Other Ingredients
The rest of the ingredients are basic for a chocolate chip cookie. You just want to make sure that the butter is softened and the eggs are at room temperature. This will ensure ease of mixing.
- Eggs and Butter
- Flour
- Semi-sweet chocolate chip
- Baking powder and baking soda
- salt
- Brown sugar and white sugar
- Vanilla extract
Let’s Make Chocolate Chip Macadamia Nut Cookies
Cream the Butter and Sugar. In the bowl of a stand mixer, beat the butter and the sugars until fluffy. Beat in the vanilla extract.
Add and beat in the eggs until incorporated. Scrape the sides of the bowl as needed.
Add the dry ingredients. In a medium bowl, combine flour, salt, baking soda and baking powder. Add this to the mixing bowl. Beat just until the powders are incorporated. The batter will be thick.
Add the mix-ins. Add the chocolate chips and chopped macadamia nuts and beat until fully distributed in the batter.
Chill the Dough. Cover the mixing bowl with a plastic film. Chill the dough in the fridge for one hour up to 3 days. (If you chill it for longer than an hour, you may need to let it sit at room temperature for 10-30 minutes to soften it a bit).
Shape the Cookies. Preheat oven to 350 F. To shape the cookies, scoop 2 heaping tablespoons of dough and shape it into a tall ball. Repeat with the rest of the dough. Arrange 8 balls in each parchment-lined baking sheet to make sure there is enough space in between each dough portion.
Bake at 350 F for 12-14 minutes. The cookies will be thick and will slightly lose a bit of height as it cools. Transfer the cookies to a wire rack to let cool. Enjoy warm or at room temperature.
Freezing Instructions
- You can freeze shaped cookie dough for up to a month. First, freeze them briefly just to set in a baking sheet. Then, transfer to resealable Ziploc bags.
- Follow the same instructions for baking, maybe adding a minute or two to the baking time. You do not need to thaw them before baking.
