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These Chocolate Chip Shortbread Cookies take classic chocolate chip cookies and elevates them to the next level. These shortbread cookies have the best macadamia nut taste and are baked with mini chocolate chips!
Chocolate Chip Shortbread Recipe
These cookies are an incredible copycat of my families favorites that we eat in Hawaii from Honolulu Cookie Company! The Honolulu Cookie Company makes amazing shortbread cookies that are crunchy and so good and I made this copycat because it used to be hard to find them stateside. They are a fan favorite of my family and I, so I knew I had to recreate them!
Shortbread cookies have the best texture and that pairs perfectly with crushed macadamia nuts and chocolate chips! It truly is the ultimate combination that you won’t find very often! This chocolate chip shortbread cookie recipe is the best little dessert to have any time of year, any time of day! Everyone who you serve them to will be asking for the recipe!
Ingredients Needed
- Unsalted Butter: I always use unsalted butter in my recipes but you can swap salted butter by reducing added salt to 1/4 teaspoon.
- Vegetable Oil: A little bit of oil helps these come together and makes them crunchy.
- Granulated Sugar: This can be substituted with Turbinado sugar (sugar in the raw).
- Macadamia Nuts: Finely crushed to give the perfect macadamia taste and crunch.
- Mini Chocolate Chips: Mini chocolate chips make this recipe what it is – a little bit of chocolate in every bite.
How to make Easy Chocolate Chip Shortbread
- Line cookie sheets with silpat baking mats or parchment paper.
- Make sure you’ve crushed your macadamia nuts very small. Use a food processor to make it easier.
- Mix butter, oil, and sugar in the bowl of a stand mixer fitted with the paddle attachment. You can also use a hand mixer but it will take a long time to come together. Add vanilla extract, flour, and salt and mix until combined. Be sure to scrape the sides of the bowl while mixing. Mix in finely crushed macadamia nuts and chocolate chips and stir combined.
- Scoop 1 tablespoon balls of cookie dough onto prepared baking sheets. These don’t spread much so you can place them closer together than a normal cookie. Press dough balls down slightly with the palm of your hand or a spatula. Chill cookies on cookie sheets for 15 minutes.
- Preheat oven to 350°F. Bake chilled cookies for about 12 minutes, until they start to get golden around the edges. Let cool completely before removing from cookie sheets. Cookies are crumbly and buttery. Store in an airtight container for up to 3 days or freeze for up to 1 month.
Expert Tips
- You can make these cookies with granulated sugar, but you could also use Turbinado as a replacement for that if you’d like.
- Using an electric mixer will help you a lot because this dough does take a while to mix.
- Make sure you use mini chocolate chips. With these cookies size, the minis go best!
- Store cookies in an airtight container on the counter for up to 3 days or freeze for up to 3 months.
FAQs
You can store them at room temperature for up to 3 days in an airtight container or covered with a piece of plastic wrap.
You can! Freeze them in an airtight container for up to 3 months.
Macadamia Chocolate Chip Shortbread Cookies Recipe
Ingredients
- ½ cup (113g) unsalted butter , softened
- 1 tablespoon vegetable oil
- ⅓ cup (67g) granulated sugar (or use cane sugar/sugar in the raw)
- 1 teaspoon vanilla extract
- 1 ¼ cups (155g) all purpose flour
- ½ teaspoon salt
- ⅓ cup (42g) macadamia nuts , finely crushed
- ½ cup (85g) mini chocolate chips
Instructions
- Line cookie sheets with silpat baking mats or parchment paper.
- Make sure you’ve crushed your macadamia nuts very small. Use a food processor to make it easier.
- Mix butter, oil, and sugar in the bowl of a stand mixer fitted with the paddle attachment. You can also use a hand mixer. Add vanilla, flour, and salt and mix until combined. Mix in finely crushed nuts and chocolate chips and stir combined.
- Scoop 1 tablespoon balls of cookie dough onto prepared baking sheets. These don’t spread much so you can place them closer together than a normal cookie. Press dough balls down slightly with the palm of your hand. Chill cookies on cookie sheets for 15 minutes.
- Preheat oven to 350°F. Bake chilled cookies for about 12 minutes, until they start to get golden around the edges. Let cool completely before removing from cookie sheets. Cookies are crumbly and buttery. Store in an airtight container for up to 3 days or freeze for up to 1 month.
Recipe Notes
- This recipe has been slightly edited from the original – I added 1 tablespoon vegetable oil. I found that it made it easier to mix and made them taste more authentic to the original.
- Originally I made these with turbinado sugar (sugar in the raw) but when I remade them I used granulated. You can use either.
- The dough takes a LONG time to mix. Use a stand mixer if you have one. A hand mixer will take a long time, and might need your hands help to get it into a cohesive dough.
This will be my 3rd year including these in my holiday cookie repertoire! The turbinado sugar makes such a big difference texture-wise!
Why can’t I keep the cookies in the air tight container on the counter more then 3 days? I usually keep my choc chip cookies for two weeks & still taste ok. Any particular reason?
Honestly you can keep them longer. I’m not a food scientist so I can’t say when things go bad – and I don’t want someone to eat something that’s moldy.
Your recipes, tips, hints, etc are always excellent. Crazyforcrust.com is my favorite go to if I am looking for a delicious recipe. Thank you Dorothy Kern. Keep those recipes coming!😊
Have to admit, I was skeptical when I started mixing these cuties up! Looked severely lacking in liquid ingredients! But they turned out great and tasted Devine! I second Mel’s opinion!
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