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.
- 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
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!!
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