I was at the bulk store this weekend and a big bin of macadamia nuts caught my eye. Hmmm. A little pricey, but I bet they’d be great in some cookies! I’ve never actually made macadamia cookies, though I’ll admit to eating more than a few over the years.
I decided to try a well-rated recipe from All Recipes for my first attempt at Chocolate Macadamia Cookies, only to discover half way through the recipe that I was a wee bit short of white chocolate. (Missing chocolate seems to happen a lot in this household *looking suspiciously at teenage daughter*). Anyway, I had a lot of bittersweet chips so I threw them in with the chopped white chocolate.
I really liked these cookies, especially after they had sat for a few hours and the flavours really developed. They are light in colour and texture with a sugar-cookie like cookie and hits of chocolate and nuts. Very satisfying! I think next time, I might try half white sugar/half brown sugar for a bit more depth to the cookie part, but that’s just my preference. I suggest trying both ways as it gives you an excuse to make these cookies a couple of times :)
Chocolate Macadamia Cookies
Summary: These are a nice change from classic chocolate chip cookies. Macadamias can be pricey but they are a nice treat.I made big, thick cookies and got 12 cookies. If you make them smaller, you’ll probably get 18-20.
- 1/2 cup unsalted butter, at room temperature
- 3/4 cup white sugar (or half white/half brown sugar)
- 1 egg
- 1 tsp. vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 4 ounces white or bittersweet (or combination) chocolate, roughtly chopped (about 1/2-3/4 cup)
- 3 ounces macadamia nuts, roughly chopped (about 1/2-3/4 cup)
- In a medium bowl or the bowl of your stand mixer, cream together the butter and sugar. Scrape down bowl. Beat in the egg and vanilla.
- In a separate bowl, whisk together the flour, baking soda and salt. Add the dry ingredients into the creamed butter mixture. Stir in the chocolate and nuts.
- Cover the dough with plastic wrap and refrigerate 20-30 minutes, until firmed up (this prevents the cookies from spreading too much while baking).
- Preheat oven to 375° F.
- Drop cookies by heaping Tablespoons onto an ungreased cookie sheet, about 2 inches apart.
- Bake for 9 to 13 minutes (longer for larger cookies) in the preheated oven, until lightly browned around the edges and on top. Cool on wire racks. When cool, store in an airtight container.
Prep time: 15 min | Cook time: 10 min | Total time: 55 min
Number of servings (yield): 12
Adapted from this All Recipes recipe | Photo