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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.
Recipe Nutrition
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Last Updated on July 3, 2023
mmmmmmmmmmmmm oh my. These look to die for! Too bad I don’t have AC and its too hot to turn the oven on. Maybe at 3 a.m. ?
See, now that’s the worst!
Wow, these look great. I wish I lived closer…oh wait, maybe that would be a bad thing!!! 🙂
xoxo
Hi Dorothy! I’ve given up coffee for Lent this spring and I’m happy to say I’ve broken my Starbucks addiction! I never thought I would be able to. BTW loving macadamias but never had them in chocolate cookies before!
I need to find a reason to give up something…like sugar. LOL!
Love how chocolaty these cookies look, and I also like the iced coffee from international delights, can’t wait to give this recipe a try, these cookies just look too good to bypass.
Thanks Katalina!
Frappuccinos are my weakness. Strawberry ones. These cookies might be my new one though. They look so yummy!Â
it is totally impossible to stick to a grocery budget when shopping with the kids, but I’d never be able to say not to a stack of these cookies
These look soooo much better than store bought! They look so thick and fudgy, my kind of chocolate cookie! I guess maybe there are perks to living in the middle of nowhere, it forces me to make it homemade. Or maybe it’s not!
Ha, that’s the one perk of Starbucks – one and done!! 🙂
I’ve finally broken my Starbucks habit (for now) because my drink of choice is a latte and I’m not drinking milk right now because of nursing. Except sometimes I grab an iced green tea, so I guess I’m not totally Starbucks-free! These cookies look so rich and chocolatey! Must. Make. Soon!
Thanks Kristine! After my vacation I’m cutting myself off!
Ahhh, coffee shops are seriously my weakness; a hot chocolate or a mocha can cost £3 and if I buy some fruit, we’re looking at £5 for a small snack! I love macadamia nuts so much and these cookies, as they require no-chilling, means almost instant cookies! Â
Instant cookies, I love that!
I feel this post SO much. Coffee shops are my kryptonite and $3 runs can become pretty hard on my good ole wallet. This iced coffee and macadamia nut cookie combo looks beyond amazing. Chocolate and macadamia’s are ridiculously good. I cannot be trusted. Good thing they’re homemade, right??
I can’t be trusted either!
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