Chocolate Macadmia Nut Cookies
These chocolate macadamia nut cookies feature soft, chewy dark chocolate cookies studded with white chocolate chips and chopped macadamia nuts for a cookie that can only be described as totally indulgent.
Servings: 35 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
Storage
- 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.