Rich, nutty, and loaded with chocolate chips, these Chocolate Chocolate Macadamia Nut Cookies are guaranteed to disappear as soon as you bake them. They’re everything you love about chocolate chip cookies with a buttery macadamia nut upgrade.
Table of Contents
What Are Chocolate Chocolate Macadamia Nut Cookies?
These cookies take your average chocolate chip cookie to a whole new level. They’re soft, chewy, and perfectly balanced between sweet and nutty, thanks to the irresistible combination of white chocolate, semi-sweet chocolate, and crunchy macadamia nuts. The dough itself is buttery and rich, providing a satisfying base for all the mix-ins you can imagine!
Adding macadamia nuts gives the cookies an added layer of indulgence — each bite is filled with their creamy texture and slightly sweet flavor. If you’re a fan of classic cookie recipes but want something with a bit more pizzazz, this is the cookie recipe for you.
Ingredients You Need
- Unsalted Butter – Using butter at room temperature helps create a smooth and fluffy texture when creaming with sugar. It also makes the cookies spread out perfectly when baking.
- Granulated Sugar – Regular white sugar adds sweetness and helps the cookies to form crispy edges.
- Light Brown Sugar – The molasses in brown sugar adds moisture and gives these cookies their signature chewiness.
- All-Purpose Flour – This is a must for structure — be sure to measure it accurately to avoid dense cookies.
- Baking Soda – This gives the cookies just the right amount of lift.
- Cornstarch – We love adding this because it helps make the cookies extra soft.
- Eggs – Using room-temperature eggs ensures they mix evenly into the dough.
- Egg Yolk – Egg yolk adds richness and contributes to the irresistible chewy texture.
- Vanilla Extract – This adds warm, sweet notes that tie the flavors together.
- Chopped Macadamia Nuts – Their buttery crunch is what makes these cookies amazing!
- White Chocolate Chips – These melt into the cookies, adding bursts of creamy sweetness.
- Semi-Sweet Chocolate Chips – A little less sweet, these chocolate chips balance out the overall flavor.
How to Make Chocolate Chocolate Macadamia Nut Cookies
- Mix the Butter and Sugars. Use a hand mixer or stand mixer to beat the butter, granulated sugar, and brown sugar together until the mixture looks light and airy.
- Incorporate Wet Ingredients. Pour in the egg, egg yolk, and vanilla extract before mixing until everything is smooth and combined.
- Blend the Dry Ingredients. Whisk together the flour, baking soda, and cornstarch in a separate bowl. Slowly the dry ingredients with the wet ingredients, stirring just until a dough forms.
- Fold in the Mix-Ins. Use a rubber spatula to carefully stir in the macadamia nuts and chocolate chips, making sure they’re all evenly dispersed.
- Shape the Cookies. Use a small cookie scoop or spoons to portion out the dough, Then, roll them into balls before spacing them out on your prepared baking sheets.
- Bake. Watch for the edges to set and the centers to look slightly underbaked. Remove the cookies from the oven before they’re fully done for a soft texture.
- Cool. Let the cookies cool on the baking sheet briefly before using a spatula to move them to a cooling rack.
Variations
- Nuts – Try chopped pecans or walnuts for a different nutty flavor.
- Dark Chocolate – Substitute dark chocolate for the semi-sweet for even richer flavor.
- Dried Fruit – Fold in dried cranberries or cherries for a tart-sweet twist.
- Coconut Flakes – Shredded coconut adds a tropical flavor that pairs beautifully with macadamia nuts.
- Vanilla – For extra warmth, add an additional splash of vanilla extract.
- Salt – Sprinkle flaky sea salt on top of each cookie before baking or just after removing them from the oven for a salty-sweet contrast.
- Gluten-Free – Swap regular flour with a one-to-one gluten-free blend.
Can I Store Leftovers?
Store leftover cookies in an airtight container at room temperature. They will stay soft for up to three days.
To refrigerate, place the cookies in a container with parchment paper between layers to maintain their texture. They’ll remain good for up to 1 week.
Freeze the dough instead of baking all the cookies at once. Form into balls and freeze for up to 3 months — bake straight from the freezer whenever a craving strikes! Or, freeze the baked cookies for up to 2 months.
Common Questions About Chocolate Chocolate Macadamia Nut Cookies
High-quality chocolate and fresh macadamia nuts are the secret! Also, don’t overbake them; you want them slightly gooey in the center.
Absolutely! Milk chocolate will make the cookies sweeter. You can even use a mix of both for a more complex flavor.
Get creative! You can add more chocolate chips, dried cranberries, or even a little bit of espresso powder to enhance the flavors.
Not at all! The recipe is quite simple, even for beginner bakers. There are plenty of easy-to-follow recipes online.
More Delicious Cookie Recipes
If you’re looking for more handheld deliciousness, we have all the cookie recipes you need!
Soft Baked Snickerdoodle Cookies
Soft and Chewy Fluffernutter Cookies
Chocolate Chocolate Macadamia Nut Cookies
Ingredients
- 1 cup unsalted butter at room temperature
- 1 cup granulated sugar
- ⅓ cup light brown sugar packed
- 1 large egg room temp
- 1 large egg yolk room temp
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- 1/2 teaspoon baking soda
- 2 teaspoons cornstarch
- 3/4 cup chopped macadamia nuts
- 3/4 cup white chocolate chips
- 1/2 cup semi-sweet chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F. Line baking sheets with parchment paper or silicone baking mats.
- Cream Butter and Sugars: In a large mixing bowl, use a hand mixer or stand mixer to beat the butter, granulated sugar, and light brown sugar together on medium speed until light and fluffy, about 2-3 minutes.1 cup unsalted butter, 1 cup granulated sugar, ⅓ cup light brown sugar
- Add Eggs and Vanilla: Add the egg, egg yolk, and vanilla extract. Beat until fully incorporated.1 large egg, 1 large egg yolk, 1 teaspoon vanilla extract
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and cornstarch. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.2 ¼ cups all-purpose flour, 1/2 teaspoon baking soda, 2 teaspoons cornstarch
- Fold in Mix-Ins: Gently fold in the macadamia nuts, white chocolate chips, and semi-sweet chocolate chips until evenly distributed.3/4 cup chopped macadamia nuts, 3/4 cup white chocolate chips, 1/2 cup semi-sweet chocolate chips
- Shape the Cookies: Scoop about 4 tablespoons of dough for each cookie and roll into balls. Place the dough balls on the prepared baking sheets, spacing them about 4 inches apart.
- Bake: Bake for 10-12 minutes, or until the edges are set and the centers look slightly underbaked. Do not overbake for a soft and chewy texture.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Equipment
Notes
- For extra gooey cookies, press a few additional chocolate chips or macadamia nuts on top of the dough balls before baking.
- Chill the dough for 30 minutes if the dough is too soft to handle.
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
