Double Chocolate Macadamia Nut Cookies
These double chocolate macadamia nut cookies – made with both dark and white chocolate chips – are soft and chewy and full of nutty, caramel and chocolate flavors. This easy recipe comes together quickly, requires no chill time, and makes a dozen irresistibly decadent, bakery-style cookies. Gluten-free friendly.
Double Chocolate Macadamia Nut Cookies
For my fellow team chewy cookie friends, we’re at it again with an extra chocolate-y twist on classic white chocolate macadamia nut cookies.
They combine the rich sweetness of white chocolate chips, with the balance and depth of flavor from swirls of chopped bittersweet chocolate (and butter, brown sugar, vanilla, etc.). Both kinds of chocolate pair wonderfully with buttery, crunchy macadamias, and the result is a chewy, nutty, flavorful, and super craveable cookie.
Sometimes, white chocolate can be a little too sweet. But adding some dark chocolate to the mix tempers this, so that the flavor and sweetness of the milky, cocoa butter can be appreciated without becoming overwhelming.
Because I’m incredibly impatient when cookie cravings strike, these nutty chocolate chip beauties require zero chill time. There’s an argument to be made for the benefits of resting cookie dough overnight, but it’s not usually a winner when you really want – or need – a cookie.
These are based on my favorite chewy chocolate chip cookie recipe, and I hope you’ll love them too. Happy baking!!
Macadamia Nut Cookie Ingredients:
While tropical macadamia nuts and white chocolate might not always be in your pantry, if you bake on a regular basis, I’m guessing the rest of these ingredients are. Here’s what you’ll need to make these chocolate macadamia cookies:
- butter: these cookies begin with softened unsalted butter. It should be soft enough to leave a mark, but not so warm that it’s squishy or greasy.
- white and brown sugar: a combination of granulated sugar and light brown sugar create an ideal, chewy texture.
- egg: you’ll need one whole egg plus an extra yolk, which acts as a binder, and creates a super rich and chewy cookie.
- flour: regular all-purpose flour forms the base of these macadamia cookies. An all-purpose gluten-free flour blend would likely work well, too.
- vanilla and salt: for classic flavor and balance. If you like to finish your treats with a little flake sea salt (such as Maldon), it’s delish here!
- baking soda and powder: for just the right amount of lift and spread.
- chocolate: you’ll need a mix of both white chocolate chips and a chopped semisweet chocolate bar, which adds tons of flavor, dimension, and varying texture in every bite.
- macadamia nuts: add a deliciously buttery and delicate flavor, along with a lovely crunch throughout these cookies! These really are best with macadamia nuts, but I suppose you could substitute another favorite (pistachios or roasted peanuts would be a good runner up!).
Find all the exact ingredients and measurements in the recipe card, below.
How to Make Chewy Chocolate Macadamia Nut Cookies:
These chocolate macadamia cookies are a breeze to make, and come together quickly (you can have homemade cookies out of the oven in less than half an hour!). Here’s how you make them:
- Preheat your oven, gather your ingredients, and prep your baking sheets. Whisk together the dry ingredients.
- Mix together the butter and sugars, along with the egg and vanilla, until smooth and creamy. Stir in the flour mixture, both kinds of chocolate, and the macadamia nuts.
- Scoop and roll into dough balls and bake until golden around the edges and soft in the middle. Let cool for a few minutes before diving in. Enjoy!!
And, for more tips and tricks on baking up perfect (chewy) chocolate chip cookies, look no further.
Macadamia Nut Cookies FAQs
Once completely cooled, keep leftover cookies in an airtight container at room-temperature for 3-4 days.
You’ll need softened, room temperature butter for these cookies (about 68 to 70℉), which should be soft to the touch, but not greasy or mushy.
Sure! An electric hand mixer and a large bowl take a little more supervision, but works just as well.
Craving More Chocolate Chip Cookie Recipes?
- Chewy No Chill Chocolate Chip Cookies
- Easy Chocolate Chip Skillet Cookie
- Chewy Chocolate Chip Cookie Bars
If you make these chewy macadamia nut cookies, be sure to tag me on Instagram with the hashtag #forkknifeswoon and leave a comment and rating below letting me know how you liked them! ★★★★★ Star ratings are especially helpful because they help others find my recipes too. xo, Laura
Double Chocolate Macadamia Nut Cookies
- Prep Time: 20
- Cook Time: 25
- Total Time: 45 minutes
- Yield: 12 Large Cookies 1x
- Category: Baking, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These double chocolate macadamia nut cookies – made with both dark and white chocolate chips – are soft and chewy and full of nutty, caramel and chocolate flavors. This easy recipe comes together quickly, requires no chill time, and makes a dozen irresistibly decadent, bakery-style cookies. Gluten-free friendly.
Ingredients
- 1/2 cup (113g or 1 stick) unsalted butter, at room-temperature ¹
- 3/4 cup (150g) light brown sugar, packed
- 1/4 cup (50g) granulated sugar
- 1 tsp pure vanilla extract
- 1 large egg
- 1 large egg yolk
- 1–3/4 cups (210g) all-purpose flour, spooned and leveled ²
- 1 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp Kosher salt ³
- 3.5 oz (100g) bittersweet chocolate bar (70-80% cacao), roughly chopped ⁴
- 3/4 cup white chocolate chips, divided
- 1/2 cup macadamia nuts, roughly chopped
Instructions
-
Preheat the oven to 350℉. Line 2 large baking sheets with parchment paper. Set aside.
-
In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt, until well-combined. Set aside.
-
In a stand mixer fitted with the paddle attachment, beat together the butter and sugars on medium speed until creamy and well-combined, about 2 minutes. Scrape down the sides of the bowl with a spatula as needed about halfway through.
-
Add the egg, egg yolk, and vanilla, and mix until creamy and combined, about another minute.
-
Turn the mixer down to low speed, and spoon in the flour mixture until just combined and no streaks of flour remain. Scrape down the sides of the bowl as needed.
-
Stir in the chopped chocolate and 1/2 cup of the white chocolate chips.
-
The dough should be thick and slightly sticky but easily scoopable. Use a cookie scoop to scoop and shape the dough into equal 2 Tbsp sized cookie dough balls (about 55g each).
-
Place the cookie dough balls on your prepared baking sheets, and bake in batches for 10-12 minutes until the edges are golden and the centers look mostly done.
-
Remove from the oven, and immediately top each cookie with a few extra chocolate chips and/or chopped macadamias.
-
Let the cookies rest on the baking sheet for 5-10 minutes before transferring to a wire rack to cool completely. The cookies will continue to cook and set up as they cool. Enjoy!!
Notes
¹ Room-temperature butter should be soft to the touch but not mushy or melted. Aim for around 68 to 70℉.
² Make them gluten-free: Use an all-purpose gluten-free flour blend such as Bob’s Red Mill.
³ For most baking I recommend using Diamond Crystal Kosher salt. If you too like salted sweets, adding a sprinkling of flake sea salt (such as Maldon) warm from the oven is heavenly. You may want to reduce the Kosher salt in the cookie dough to 1/2 tsp if you plan to go that route.
⁴ For this recipe, a semisweet/bittersweet chocolate bar in the 70-80% cacao range works best. However, you can use your favorite combination of chocolate, in whichever type and shape you prefer! Entirely chocolate chips, milk or semi-sweet chocolate chips, féves, chunks, etc., just note that chip size and gram conversion may vary.
Keywords: chocolate macadamia nut cookies, dark chocolate, white chocolate, no chill, easy
