Double Chocolate Macadamia Nut Cookies
My favorite chocolate cookie! Dark chocolate cocoa filled cookies made with two kinds of chocolate chips and macadamia nuts!
Servings: 21 cookies
Calories: 199kcal
Cost: 6
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.
Video
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.
Nutrition
Serving: 1cookie | Calories: 199kcal | Carbohydrates: 22g | Protein: 2g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 20mg | Sodium: 64mg | Potassium: 91mg | Fiber: 1g | Sugar: 14g | Vitamin A: 148IU | Vitamin C: 0.1mg | Calcium: 28mg | Iron: 1mg