Chocolate Macadamia Cookies
These thick and chewy Chocolate Macadamia Cookies are soft n' fudgy and loaded with buttery, crunchy macadamia nuts, white chocolate and milk chocolate chips!
Servings: 14 large cookies
Calories:
Ingredients
- ½ cup unsalted butter cold from fridge, slice butter into large cubes
- 1 cup brown sugar
- 1 large egg cold
- 1 ½ cups all purpose flour
- ½ cup unsweetened cocoa powder sifted, if lumpy
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup milk chocolate chips can also use semi-sweet
- 1 cup white chocolate chips
- 1 cup macadamia nuts rough chop
Instructions
- Preheat oven to 350 F. Line two baking trays with baking or parchment paper.
- In a large mixing bowl, using mixer beat cold, cubed butter and sugar together until combined and creamy.
- Add egg and mix until just combined.
- Add cocoa powder and mix into wet mixture until combined.
- Add flour, baking soda and salt and beat on a low speed until soft cookie dough forms.
- Add the chocolate chips and macadamia nuts and beat until just combined, taking care not to overmix the batter.
- Scoop out cookie dough, roughly 2 tablespoons per cookie (medium cookie scoop), and place on prepared oven trays, leaving room for the cookies to spread some. For larger cookies, use a large cookie scoop.
- Bake cookies for 12-14 minutes for medium sized cookies and 14-16 minutes for larger sized cookies. Leave cookies to cool completely. Cookies will firm up as they cool.
Notes
- If you want to drizzle chocolate on top of cookies, simply melt about a cup of chocolate chips and pour into a pastry bag or ziploc bag, snip end and drizzle chocolate over tops of cookies.