These chocolate macadamia nut cookies are the ultimate cookie for all you macadamia nut lovers. Soft, chewy dark chocolate cookies are studded with white chocolate chips and chopped macadamia nuts for a cookie that can only be described as totally indulgent.
Macadamia nuts are always on our radar when we think about adding crunch and flavor to a recipe. Their rich, buttery flavor and crunchy texture make them perfect for almost any recipe, from banana macadamia nut bread to white chocolate macadamia nut cookies.
Our white chocolate macadamia nut cookies actually inspired our chocolate macadamia nut cookies. We added Special Dark cocoa to the dough to make it a rich, dark chocolate flavor, then added the white chocolate chips and macadamia nuts for the ultimate chocolate and nut cookie experience.
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Why You’ll Love This Recipe
- Basic Ingredients: These cookies rely on basic baking ingredients to create their delicious flavor, so you can find everything in your kitchen or local grocery store.
- Easy to Make: This is a basic cookie recipe, so you’ll just mix and bake.
- Delicious Flavor: The combination of dark chocolate cookies, white chocolate chips, and macadamia nuts creates a delicious, rich, creamy, nutty flavor.
- A Perfect Make-Ahead Option: These freezer-friendly cookies can be made in big batches and saved for later.
Ingredients
See the recipe card at the bottom of the post for a full list of ingredients and their exact amounts.
Variations
- Chocolate Chocolate Chip Cookies: Omit the macadamia nuts for delicious dark chocolate chocolate chip cookies.
- Nuts: Almonds, pecans, walnuts, pistachios, or almost any kind of nut work well in these cookies.
- Gluten-Free: Use a 1:1 gluten-free flour in equal proportions to make gluten-free cookies.
- Dairy-Free: Use dairy-free butter and white chocolate chips for a dairy-free version.
How to Make Chocolate Macadamia Nut Cookies
Step 1: Whisk all the dry ingredients in a medium bowl and set aside.
Step 2: Beat all the wet ingredients except the eggs in a large bowl. Then, beat in the eggs one at a time.
Step 3: Gradually mix the dry ingredients into the wet ingredients until combined. Then, fold in the mix-ins.
Step 4: Using a 2-inch cookie scoop, place the dough onto two baking sheets lined with parchment paper.
Step 5: Bake for 8 to 9 minutes. Then, remove the cookies and leave them on the baking sheets for about 2 minutes.
Step 6: Transfer the cookies to a wire rack to cool completely and enjoy.
Tips
- Your butter should be softened but not warm.
- If you forget to soften your butter, place the unwrapped sticks in a bowl of warm (not hot) water to soften quickly.
- Mix the dough until the wet and dry ingredients are combined, but don’t overdo it. Overmixing makes tough cookies.
- While these cookies don’t spread very much, you should still give a little room between them.
- Loosely spoon your flour into your measuring cup and level it off with a knife to avoid compacting and using too much.
Chocolate Macadamia Nut Cookies FAQ
Absolutely! The rich, buttery, nutty flavor of macadamia nuts is perfect with the deep flavor of chocolate, especially dark chocolate.
Absolutely. In fact, most people do. Like all nuts, macadamia nuts are safe to eat raw, so there’s no need to do anything to them before putting them into your cookies.
You don’t have to toast macadamia nuts before adding them to cookies. However, toasting them can enhance their flavor, adding even more complexity to your cookies.
More Delicious Cookie Recipes
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Chocolate Macadmia Nut Cookies
Ingredients
- 2 ⅓ cups all purpose flour
- ⅓ cup special dark cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup butter
- ¾ cup light brown sugar, packed
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 ½ teaspoon corn syrup
- 2 eggs
- 12 ounce white chocolate chips
- ½ cup chopped macadamia nuts
Instructions
- Preheat the oven to 375° and line (2) baking sheets with parchment paper. Set aside.
- In a medium bowl, whisk flour, cocoa powder, baking soda and salt together. Set aside.
- In a large bowl, beat on medium speed, butter, brown sugar, sugar, vanilla and corn syrup together until creamy.
- Beat eggs into the wet mixture, one egg at a time.
- Gradually add flour and mix well.
- Stir in white chocolate chips and chopped macadamia nuts.
- Using a 2-inch cookie scoop, place on prepared baking sheets
- Bake for 9-11 minutes.
- Remove from the oven and let sit on the cookie sheet for a couple minutes, then remove cookies and place on a wire rack to cool.
Notes
- Store at room temperature in an airtight container for up to a week.
- Wrap cookies in plastic wrap and freeze for up to 3 months in an airtight, freezer-safe container or heavy-duty freezer bag.
- Bring to room temperature before serving.
- Your butter should be softened but not warm.
- If you forget to soften your butter, place the unwrapped sticks in a bowl of warm (not hot) water to soften quickly.
- Mix the dough until the wet and dry ingredients are combined, but don’t overdo it. Overmixing makes tough cookies.
- While these cookies don’t spread very much, you should still give a little room between them.
- Loosely spoon your flour into your measuring cup and level it off with a knife to avoid compacting and using too much.
