Chocolate Chip Macadamia Nut Cookies

cookies on cooling rack with glass of milk

5 from 2 votes

Chocolate Chip Macadamia Nut Cookies

An easy to make recipe for chocolate chip macadamia nut cookies. You'll love the crisp, golden brown edges and chewy middles.This recipe can be made quickly in one bowl with melted butter. These cookies have a perfect balance of crunchy, salty deliciousness to balance out the dark chocolate in this yummy recipe.

Prep Time10

Cook Time11

Dough Chilling1

Total Time21

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 187kcal

Author: Amanda Smallwood

Equipment

large glass measuring cup
large mixing bowl
cookie dough scoop
sheet pan
parchment paper

Ingredients

¾ cup unsalted butter slightly melted and then cooled I melt for 30 seconds in microwave, some lumps will remain
¾ cup (150g) packed light brown sugar
½ cup (100g) granulated sugar
2 large eggs at room temperature
2 teaspoons vanilla extract at room temperature
1 teaspoon baking soda
1 teaspoon salt
2 ¼ cups (280g) all-purpose flour
1 ½ cups semi sweet chocolate chips
¾ cup dry roasted and salted macadamia nuts roughly chopped

Instructions

In a large mixing bowl whisk together the melted butter, brown sugar and granulated sugar. Mix the butter and sugars until light and fluffy.
Add the two eggs and vanilla. Stir to combine.
In a small bowl, combine the flour, baking soda and salt.
Fold the dry ingredients into the butter mixture. Mix until just combined. I like to add the dry ingredients in two parts.
Add the chocolate chips and macadamia nuts to the batter and mix until they are well distributed throughout the dough.
Cover and chill your cookie dough for at least 1 hour or for up to 3 days.
Preheat the oven to 375°. Line a half sheet pan with parchment paper. Use your cookie scoop or two teaspoons to drop the cookie dough onto the baking sheet. Each scoop should be about 1 tablespoon of cookie dough. Leave about 2 inches between balls of dough.
Bake cookies for 10-12 minutes, or until the edges are lightly browned but the centers are still soft.
Remove the cookies from the oven and allow them to sit on the baking pans for 5-7 minutes before transferring to a cooling rack. The cookies can be stored in an airtight container for 2-3 days.

Notes

Freezing Cookie Dough to Bake Later:

It's really nice to have some cookie dough stored in the freezer. If you scoop your cookie dough right away, you can place it on a parchment lined quarter sheet pan and move it to the freezer. Once the dough is completely frozen, move the balls to a large, freezer safe ziplock bag. Mark the bag with the recipe name, date you made the dough and the baking temperature and time. Pull this bag from the freezer and bake fresh cookies anytime you are in the mood for them.

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