Chocolate Macadamia Cookies
Indulge in the perfect balance of sweetness and crunch with these irresistible Chocolate Macadamia Cookies! Featuring a buttery, golden dough studded with rich semi-sweet chocolate chunks and buttery, roasted macadamia nuts, this recipe is a true crowd-pleaser. With just 15 minutes of prep time and a short bake, these cookies are crisp on the edges, soft in the center, and brimming with heartwarming flavor. Perfect for bake sales, afternoon treats, or holiday gifting, these gourmet-style cookies pair beautifully with a glass of milk or your favorite coffee. Plus, they’re easy to prepare, making them an ideal choice for both novice and seasoned bakers alike. Whether you're looking for a decadent cookie recipe to please a crowd or a delicious way to elevate your dessert game, these Chocolate Macadamia Cookies deliver unmatched flavor in every bite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup unsalted butter
- 0.5 cup granulated sugar
- 1 cup light brown sugar, packed
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2.5 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1.5 cups semi-sweet chocolate chunks
- 1 cup macadamia nuts, roughly chopped
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, cream together the unsalted butter, granulated sugar, and light brown sugar until light and fluffy. This should take about 2-3 minutes with an electric mixer on medium speed.
Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid overmixing.
Fold in the semi-sweet chocolate chunks and macadamia nuts using a spatula or wooden spoon.
Using a cookie scoop or tablespoon, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are slightly golden and the centers look set but still soft.
Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days. Enjoy!
Nutrition Facts
Calories |
5469 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 284.6 g | 365% | |
| Saturated Fat | 120.6 g | 603% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 620 mg | 207% | |
| Sodium | 2662 mg | 116% | |
| Total Carbohydrate | 707.0 g | 257% | |
| Dietary Fiber | 35.8 g | 128% | |
| Total Sugars | 423.2 g | ||
| Protein | 62.8 g | 126% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 495 mg | 38% | |
| Iron | 31.1 mg | 173% | |
| Potassium | 2288 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
