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!

Course Dessert

Cuisine American

Keyword cookies, macadamia nuts

Prep Time 20

Cook Time 12

chilling the cookie dough 1

Total Time 1 32

Servings cookies

Calories 221kcal

Author sanna

Equipment

Large Baking Pans

Ingredients

2 ½ cups all-purpose flour
1 tsp baking soda
½ tsp baking powder
½ tsp salt
¾ cup unsalted butter softened
¾ cup brown sugar
½ cup white sugar
2 tsp vanilla extract
2 large eggs at room temperature
1 cup semi-sweet chocolate chips
¾ cup roasted and salted macadamia nuts chopped

Instructions

Line 2-3 large baking pans with parchment paper.
In the bowl of a stand mixer, beat the butter and the sugars until fluffy. Beat in the vanilla extract. Beat in the eggs until incorporated. Scrape the sides of the bowl as needed.
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.
Beat in the chocolate chips and chopped macadamia nuts until fully distributed in the batter. Cover the mixing bowl with a plastic film. Chill it 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.
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 one pan to make sure there is enough room in between each cookie.
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.

Notes

Butter and eggs should be at room temperature for optimal mixing of ingredients.
Shape the cookie dough into tall circles so that the cookies will do minimal spreading, resulting to thick and fat cookies.
You can freeze the shaped cookie dough to bake them at a later time. Freeze them for about an hour in a baking sheet, then transfer to a sealed ziploc bag to freeze for up to a month. To bake, follow same instructions (do not thaw), but you may have to add a minute or two to the baking time.

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