Chocolate Macadamia Cookies
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Need an amazing macadamia cookie recipe? These thick, chewy Chocolate Macadamia Cookies are soft n’ fudgy and loaded with buttery, crunchy macadamia nuts, white chocolate chips and milk chocolate chips!
Who can resist cookies with triple chocolate and macadamia nuts together? Not me! Plus, there’s no need to chill this cookie dough, when you want a quick delish chocolate fix! Like these Best-Ever White Chocolate Macadamia Nut Cookies, this Nutter Butter Peanut Butter Brownie Delight and these Fudgy Macadamia Mocha Brownies!
Why We Love This Macadamia Cookies Recipe
If you love brownies and walnuts together, then you’ll love these macadamia nut chocolate chewy cookies for sure!! These thick and chunky cookies that are packed with loads of chocolate and nuts, you’re literally going to go ‘nuts’ over these!
They’re so easy to make and are sure to satisfy everyone’s chocolate cravings! These are so amazing for anytime of the year, especially the holidays!
I am a huge fan of chocolate and nuts together and this macadamia cookie recipe really makes that happen! Pure chocolate heaven!
About Macadamia Nuts
- Macadamia nuts can be expensive, but they are one of the main ingredients of these cookies, so go ahead and splurge a little! You won’t regret it!
- They do not need to be toasted before baking them in these cookies, and the bigger the pieces the better, so don’t chop them up too much.
How to Store Macadamia Nuts
- The fattiest of the nut family, macadamias have a sweet buttery flavor and crisp exterior with a creamy interior. Their high oil content means macadamia nuts go rancid easily, so store them in an airtight container in the refrigerator, for up to nine months.
- Storage in the pantry shortens their shelf life to about six months, while frozen macadamia nuts last up to a year in an airtight container.
Where Do Macadamia Nuts Come From?
- Macadamia nuts come from Australia, but most are grown in Hawaii. Some other places around the world, like in Latin America, Africa, Asia, California, and Florida, also grow macadamia trees.
Why Macadamia Nuts Are Good for You
- Macadamia nuts are good for you! They don’t have much sugar or carbs, and they’re packed with things like fiber and antioxidants. These can help protect your heart, keep blood sugar levels in check, and help with digestion.
Ingredients You Need
Macadamia Cookie Recipe
- unsalted butter, cold from fridge, slice butter into large cubes
- brown sugar
- egg, cold
- all purpose flour
- unsweetened cocoa powder, sifted
- baking soda
- salt
- milk chocolate chips, can also use semi-sweet
- white chocolate chips
- dry roasted macadamia nuts, rough chop
How to Make Chocolate Macadamia Cookies
- Preheat oven to 350 F. Line two baking sheets with baking or parchment paper.
- In a large mixing bowl, using mixer, beat cold, cubed butter and sugar together until combined and creamy.
- Add egg and mix until just combined.
- Add cocoa powder and mix into wet mixture until combined.
- Next, add flour, baking soda and salt and beat on a low speed until soft cookie dough forms.
- Add the chocolate chips and macadamia nuts and beat until just combined, taking care not to overmix the batter.
- Scoop out cookie dough, roughly 2 tablespoons per cookie (medium cookie scoop), and place on prepared oven trays, leaving room for the cookies to spread some. For larger cookies, use a large cookie scoop.
- Bake cookies for 12-14 minutes for medium sized cookies and 14-16 minutes for larger sized cookies. Leave cookies to cool completely. Cookies will firm up as they cool.
- If you want to drizzle chocolate on top of cookies, simply melt about a cup of chocolate chips and pour into a pastry bag or ziploc bag, snip end and drizzle chocolate over tops of cookies.
Cookie Tips
- Brown sugar helps the cookies spread less in the oven than white sugar and really amps up the chocolate flavors!
- This recipe calls for cold butter straight from the fridge. A big part of what makes these cookies thicker than regular cookies has to do with the butter temperature. While most cookie recipes rely on softened butter or melted butter, this recipe calls for cold butter, to help the cookies spread less. I love thick cookies!
- Measure your flour and unsweetened cocoa powder correctly! Adding too much flour or cocoa powder to the recipe is the most common mistake when baking cookies. Fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
- If for some reason your cookies, do not spread, that means you added too much flour or cocoa powder. Even a couple of tablespoons over can affect this. They will most likely still be good, but on the second batch, flatten them out a bit.
- Overmixing batter will warm the cookie dough and you’ll add excess air to the dough, causing it to rise and then fall flat in the oven. Overmixing the dough can also lead to excess gluten development, resulting in dense cookies as well. So who wants, flat or dense cookies?
- If your cookie dough is spreading, just chill it 15-30 minutes.
- Sprinkle with flaked salt before baking for a extra kick of flavor. This is especially good if your nuts are unsalted, but only do this if you really love the sweet and salty vibe! Too much salt will result in salty cookies and not sweet and salty, so don’t go heavy. 🙂
- Using dry roasted macadamia nuts will give your cookies even more delicious flavor!
- The chocolate chips and nuts also help the cookies not spread too much. They are like cookie filler.
More Variations or Substitutions
- Change up the chocolate chips for white chocolate chips,or peanut butter chips!
- Add some dried fruit, like cherries or cranberries for a chocolate, nut and fruity experience!
- Love texture? Add some shredded sweetened coconut or toffee bits! Are you ready for some delish?
Storing & Freezing Macadamia Cookies
- These cookies can be stored at room temperature in a sealed container for up to 3 days.
- You can store the dough in the freezer for up to 3 months. You can also scoop cookie dough balls and freeze them, then transfer frozen dough balls to a freezer-safe plastic bag, and stash in the freezer, also for up to 3 months.
In conclusion, chocolate macadamia cookies are a delicious combination of sweet and salty flavors with chewy centers and crisp edges full of chocolate and nuts. They are easy to make, which makes them great for when you need a quick and tasty treat.
With a few simple ingredients, you can make chocolate macadamia cookies that your family and friends will love.
So, get that cold glass of milk out! Our scrumptious and tempting Chocolate Macadamia Cookie recipe is gonna hook you for sure! Perfect warmed up in the microwave for a melty chocolate cookie explosion of yumminess! You won’t be disappointed!
More Nutty Treats To Crave!
- Ultimate Peanut Butter Cookies
- Best-Ever White Chocolate Cranberry Cookies
- Easy Fluffy Chocolate Marshmallow Peanut Clusters
- Ultimate Snickers Peanut Butter Cookies
- 60 Easy No Bake Treats
- Christmas Chocolate Chip Cookies!
Chocolate Macadamia Cookies
Ingredients
- ½ cup unsalted butter cold from fridge, slice butter into large cubes
- 1 cup brown sugar
- 1 large egg cold
- 1 ½ cups all purpose flour
- ½ cup unsweetened cocoa powder sifted, if lumpy
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup milk chocolate chips can also use semi-sweet
- 1 cup white chocolate chips
- 1 cup macadamia nuts rough chop
Instructions
- Preheat oven to 350 F. Line two baking trays with baking or parchment paper.
- In a large mixing bowl, using mixer beat cold, cubed butter and sugar together until combined and creamy.
- Add egg and mix until just combined.
- Add cocoa powder and mix into wet mixture until combined.
- Add flour, baking soda and salt and beat on a low speed until soft cookie dough forms.
- Add the chocolate chips and macadamia nuts and beat until just combined, taking care not to overmix the batter.
- Scoop out cookie dough, roughly 2 tablespoons per cookie (medium cookie scoop), and place on prepared oven trays, leaving room for the cookies to spread some. For larger cookies, use a large cookie scoop.
- Bake cookies for 12-14 minutes for medium sized cookies and 14-16 minutes for larger sized cookies. Leave cookies to cool completely. Cookies will firm up as they cool.
Notes
- If you want to drizzle chocolate on top of cookies, simply melt about a cup of chocolate chips and pour into a pastry bag or ziploc bag, snip end and drizzle chocolate over tops of cookies.
