Macadamia Chocolate Chip Shortbread Cookies

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.