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stack of chocolate macadamia cookies
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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!
Prep Time10 mins
Cook Time12 mins
Course: Dessert
Keyword: chocolate, chocolate cookies, cookies, macadamia nuts, milk chocolate, white chocolate
Servings: 14 large cookies
Author: Kim Lange


  • 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


  • 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.


  • 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.