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This is a Double Chocolate Macadamia Nut Cookies Recipe that is the ultimate comfort cookie. It’s dark chocolate cocoa filled with chopped macadamia nuts and two kinds of chocolate chips.
Macadamia Nut Cookies with Chocolate
These chocolate and macadamia cookies are my family’s new favorite treat! If your family also love double chocolate chip cookie, then they are sure to obsess over these nut cookies.
These dark chocolate macadamia nut cookies are a little gooey, full of chocolate and nuts! It’s like a chewy chocolate chip cookie meets macadamia nut- AKA, the perfect combination of flavors. A cross between the traditional recipe and a chocolate cookie!
These have the same cookie base as my Homemade Peanut Butter Oreos. The best part about this cookie dough is that it requires NO chilling but it still produces a soft gooey cookie with the expected cookie exterior. It’s like magic!
Ingredients Needed
- Cocoa powder: You need to use unsweetened cocoa powder
- Flour: you know I always keep recipes simple with all-purpose flour. No need to complicate things with types of baking flour!
- Butter: unsalted butter since we want to control the amount of salt in the cookies
- Sugar: I always use both brown and granulated sugar when it comes to baking chocolate chip cookies. The granulated sugar sweetens the batter and the brown sugar gives the cookie dough a delicious caramelized flavor.
- Egg: I always recommend using large eggs when baking because it will help with leavening. I like to whisk my eggs well enough until I see lots of bubbles, that way the ingredients can bind together perfectly.
- Chocolate chips: I used a mix of milk and white sweet chocolate chips to give these macadamia nut cookies a depth of chocolatey flavor. The blend of milk chocolate and white chocolate chips balances the sweetness as well.
- Macadamia nuts: this macadamia nut cookie is incredible but even though this recipe calls for macadamia nuts, you can make it without them. It’s equally as good! Or use another nut like cashews or pecans.
How to make macadamia nut cookies
- Preheat oven to 350°F then line your cookie sheets with parchment paper or silicone baking mats. Whisk cocoa powder, baking soda, salt, and flour in a medium bowl, then set aside.
- Cream butter that’s at room temperature and both sugars. You may do this by hand or in a bowl of an electric mixer fitted with the paddle attachment.
- Mix in egg and vanilla until smooth.
- Combine dry ingredients with the mixture until it is evenly mixed together.
- Add both chocolate chips and macadamia nuts to the cookie dough.
- Scoop cookie dough balls onto the baking sheets, giving each one room to spread.
- Bake for 9-12 minutes until they just lose their glossy sheen. Err on the side of underdone for these cookies; they taste better that way.
- Cool for at least 5 minutes on cookie sheets before removing. Then enjoy!
Expert Tips
- You can use regular unsweetened cocoa powder, Hershey’s special dark, or Dutch process.
- Feel free to use all white chocolate chips or all regular chocolate chips.
- It’s easiest to chop macadamia nuts in a food processor or buy chopped.
FAQs
Store in an airtight container for up to 3 days or freeze for up to one month.
Yes, you can freeze macadamia nut cookies for up to one month in an airtight container.
Double Chocolate Macadamia Nut Cookies
Ingredients
- ⅓ cup (27g) unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 ¼ cups (155g) all-purpose flour
- ½ cup (113g) unsalted butter softened
- ⅔ cup (134g) packed brown sugar
- ¼ cup (50g) granulated sugar
- 1 teaspoon vanilla
- 1 large egg
- ½ cup (85g) chocolate chips
- ½ cup (85g) white chocolate chips
- 1 cup (102g) chopped macadamia nuts
Instructions
- Preheat oven to 350°F. Line cookie sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together cocoa powder, baking soda, salt, and flour. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream butter and both sugars. Mix in egg and vanilla and mix until smooth. Add dry ingredients and mix until combined. Mix in both chocolate chips and macadamia nuts.
- Scoop 2 tablespoon sized balls of dough onto the cookie sheets, 3 inches apart. Bake for 9-12 minutes until they just lose their glossy sheen. Err on the side of underdone for these cookies; they taste better that way. Cool at least 5 minutes on cookie sheets before removing.
- Store in an airtight container for up to 3 days or freeze for up to one month.
Recipe Video
Recipe Notes
- You can use regular unsweetened cocoa powder, Hershey’s special dark, or Dutch process.
- Feel free to use all white chocolate chips or all regular chocolate chips.
- It’s easiest to chop macadamia nuts in a food processor, or buy chopped.
How many cookies does this recipe make? Thank you.
Hi – These recipes look so good. Is it possible to substitute vegan butter for regular butter (or some other butter that doesn’t have lactose)? It would be so helpful to those of us who have food intolerances if substitutions could be listed/suggested in your recipes. Thanks, Susan
Could there be a typo in this recipe? The batch I just made did not turn out. I’m thinking there may not be enough fat for the dry ingredients. 2 Tbls scoop. 350 for 12 minutes and the dough never flattened down. Wouldn’t make them again. A waste of ingredients.
I made the cookies and doubled the recipe 4 times. I added butterscotch instead of white chocolate and coconut, semi sweet mini chocolate chips and macadamia nuts. Delicious cookies.
These cookies look so gooey and delicious! I recently picked up baking and have been wanting to make a toffee-chocolate macadamia mash up cookie. Thanks for the pictures and the sweetness tips, I’ll consider them when I try and bake the best cookie ever!
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