These chocolate white chocolate macadamia nut cookies combine the flavors of white chocolate and macadamia nuts, classic components of this cookie, with a dark chocolate dough to create a cookie with rich, deep flavor. It’s the ultimate macadamia nut cookie!
Macadamia nut cookies are a classic treat that everyone loves. The crunch and buttery texture of the nuts, with the smooth sweetness of white chocolate chips, is iconic. That’s probably why so many people say I make the best cookies! You know me, though. I’m not content to rest on my laurels. I love putting new spins on old favorites, as you can see with these apple pie cookies.
So, I’ve changed up my classic macadamia nut cookies to bring you this new variation. I added dark cocoa to the batter to create a macadamia nut cookie with a double shot of chocolate flavor in every bite. They’re already a huge hit!
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Why You’ll Love This Recipe
- Basic Ingredients: From the cocoa powder to the macadamia nuts, you can find everything you need at your local grocery store. Several of the ingredients are likely already in your kitchen.
- Easy: Like most of my cookies, these macadamia nut cookies only take a few minutes and a few simple steps.
- So Chocolaty: The combination of dark chocolate dough and white chocolate chips creates a one-two punch of chocolaty flavor in every bite.
- Soft and Chewy: These are thick, soft, chewy cookies – the best kind!
- Great for Meal Prep: These cookies are freezer-friendly, so you can make as many as you like to save for later.
Ingredients
Refer to the recipe card at the bottom of the post for a complete list of ingredients and their exact quantities.
Variations
- Dark Cocoa: You can use regular cocoa powder for a lighter flavor. Dutch cocoa powder adds even deeper chocolate flavor with no bitterness.
- Add Instant Coffee: Adding a pinch of instant coffee to the dough gives it an even deeper flavor.
- Macadamia Chunk Cookies: Use white chocolate chunks for a chunky variation.
How to Make Chocolate White Chocolate Macadamia Nut Cookies
Step 1: Whisk the dry ingredients in a medium bowl. Set aside.
Step 2: Beat the butter, sugars, vanilla, and corn syrup in a large bowl until creamy. Then, beat in the eggs.
Step 3: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the white chocolate chips and macadamia nuts.
Step 4: Place the dough on two prepared baking sheets with a 2-inch cookie scoop.
Step 5: Bake for 11 to 12 minutes at 375 degrees.
Step 6: Remove the cookies from the oven and leave them on the baking sheets for 2 minutes. Then, transfer them to a rack to cool completely.
Tips
- Mix your dough until just combined, meaning everything is moistened. This helps create the softest, chewiest cookies.
- Your cookies will be a touch underdone when you remove them from the oven. That’s okay! The heat of the baking sheets will finish them to perfection.
- Bring your cold ingredients to room temperature for easy mixing and the best cookie dough texture.
- Spoon your flour loosely into your measuring cup and level it off with a knife to prevent packing and using too much.
Chocolate White Chocolate Macadamia Nut Cookies FAQ
The rich, mild, almost buttery flavor of macadamia nuts is the perfect complement to the deeper flavor of chocolate.
Dry cookies of any kind are usually the result of using too much flour. Avoid the common mistake of scooping flour directly from the bag with your measuring cup. This compacts the flour, and you’ll use too much. Instead, loosely spoon the flour into your measuring cup and level it off with a knife.
Dark chocolate cocoa provides a rich, intense chocolate flavor, and a dramatically dark color cookie, and also can contribute to a more fudgy, chewy cookie.
More White Chocolate Chip Cookie Recipes
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Chocolate White Chocolate Macadamia Nut Cookies
Ingredients
- 2 ⅓ cups all purpose flour
- ⅓ cup special dark cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup butter, (2 sticks)
- ¾ cup packed light brown sugar
- ¾ cup sugar
- 1 teaspoon vanilla extract
- 1½ teaspoons corn syrup
- 2 large eggs
- 2 cups white chocolate chips
- 1½ cups macadamia nuts, chopped
Instructions
- Preheat the oven to 375° and line (2) baking sheets with parchment paper. Set aside.
- In a medium bowl, whisk flour, cocoa powder, baking soda and salt together. Set aside.
- In a large bowl, beat on medium speed, butter, brown sugar, sugar, vanilla and corn syrup together until creamy.
- Beat eggs into the wet mixture, one egg at a time.
- Gradually add flour and mix well.
- Stir in white chocolate chips and chopped macadamia nuts.
- Using a 2-inch cookie scoop, place on prepared baking sheets
- Bake for 9-11 minutes.
- Remove from the oven and let set for a couple minutes, then remove cookies and place on a wire rack to cool.
Notes
- Store at room temperature in an airtight container for up to a week.
- Wrap the cookies in plastic wrap and freeze them in an airtight, freezer-safe container or heavy-duty freezer bag for up to 3 months.
- Bring to room temperature before serving.
- Mix your dough until just combined, meaning everything is moistened. This helps create the softest, chewiest cookies.
- Your cookies will be a touch underdone when you remove them from the oven. That’s okay! The heat of the baking sheets will finish them to perfection.
- Bring your cold ingredients to room temperature for easy mixing and the best cookie dough texture.
- Spoon your flour loosely into your measuring cup and level it off with a knife to prevent packing and using too much.
Nutrition
