Macadamia Nut Cookies Recipe

These Macadamia Nut Cookies boast double the chocolate for the chocolate lover! The soft-baked cookies are thick, divinely rich, fudgy with chewy centers and slightly crispy edges, studded with melty chocolate chips and sweet, buttery, crunchy macadamia nuts. They are EASY, ridiculously DELICIOUS and ideal for the holidays or any day! This Macadamia Nut Cookie recipe is also make-ahead friendly, freezer friendly and waiting to become a new family favorite!

👥 22 Servings⏱️ Prep & Cook: 3h 35m⏳ Prep: 35 min👤 Jen📖 carlsbadcravings

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

bowl
mixing bowl
whisk
baking sheet
oven

📝 Preparation Steps

Preliminary note: This cookie dough requires at least ⏱️ 3 hours of chilling, but you can get by with freezing for ⏱️ 45 minutes. The colder the dough, the thicker the cookies.

Dry ingredients: Whisk the flour, cocoa powder, baking soda and salt together in a medium mixing bowl. Set aside.

(125g) all-purpose flour (spoon & leveled)1 cupbaking soda1 teaspoon

Cream butter and sugar: In a stand mixer fitted with a paddle attachment, (may use a large bowl and hand-held mixer) cream the butter, granulated sugar and brown sugar together on medium-high speed until fluffy, about ⏱️ 2 minutes.

Add wet ingredients: Reduce speed to medium and beat in the egg, vanilla and milk just until combined, scraping the sides of the bowl as needed.

(125g) all-purpose flour (spoon & leveled)1 cuplarge egg, (at room temperature)1milk1 tablespoon

Add dry ingredients: With the mixer running on low speed, gradually mix in the dry ingredients until a few streaks of flour remain. Increase speed to medium and mix in the chocolate chips and 3/4 cup chopped macadamia nuts just until combined (don’t overmix). The dough will be very thick and sticky.

(125g) all-purpose flour (spoon & leveled)1 cupcup (55g) unsweetened cocoa powder2/3cup (8 TBS) unsalted butter, room temperature1/2cup granulated sugar1/2cup packed light or dark brown sugar1/2cup semi-sweet chocolate chips, (plus a few more for optional topping)3/4macadamia nuts, (chopped, divided)1 cup

Chill: Cover the dough tightly with plastic wrap clinging to the surface of the dough. Chill in the refrigerator for at least ⏱️ 3 hours up to 3 days or freeze for ⏱️ 45 minutes before rolling.

Preheat oven: When ready to bake, preheat the oven to 350°F. Remove cookie dough from the refrigerator and allow to sit at room temperature for ⏱️ 10 minutes. If the cookie dough chilled longer than ⏱️ 3 hours, let it sit at room temperature for about ⏱️ 20 minutes. Line baking sheets with parchment paper or silicone baking mats. Set aside.

Scoop: Using a 1 ½ tablespoon cookie scoop, scoop the cookie dough and roll into balls. The dough is sticky, so it can be helpful to wet your hands or spray hands with cooking spray. Place the balls on the baking sheet, leaving about 3 inches in between, 6 balls per half sheet. At this point, push the reserved 1/4 cup chopped macadamia nuts onto the top of each ball, strictly for looks (this is optional). I also do the same with some extra chocolate chips.

Bake: Bake the cookies for ⏱️ 10-12 minutes or until the edges appear set and the centers still look soft (cooking times will vary based on how chilled your dough is). Tip I use every time: If they aren’t really spreading by minute 8, remove them from the oven and lightly bang the baking sheet on the counter 2-3x. This helps initiate that spread. Return to the oven to continue baking.

Cool: Cool cookies for ⏱️ 5 minutes on the baking sheet. During this time, sprinkle with flaky salt if desired. Transfer to cooling rack to cool completely.

(125g) all-purpose flour (spoon & leveled)1 cupflaky salt

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