Double Chocolate Macadamia Nut Cookies
These are chewy, bakery-style cookies that use both bittersweet and white chocolate to balance the sweetness. The recipe is straightforward and doesn't require the dough to be chilled before baking.
Ingredients
- 1 cup unsalted butter 2 sticks / 226g, at room temperature
- 1 1/2 cups packed light brown sugar 300g
- 1/2 cup granulated sugar 100g
- 2 tsp pure vanilla extract
- 2 large eggs
- 2 large egg yolks
- 3 1/2 cups all-purpose flour 420g
- 2 tsp baking powder
- 1 tsp baking soda
- 1 1/4 tsp Kosher salt
- 7 oz bittersweet chocolate bar (70-80% cacao) 200g, roughly chopped
- 1 1/2 cups white chocolate chips divided
- 1 cup macadamia nuts roughly chopped
Instructions
- Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
- Beat butter with both sugars in stand mixer on medium speed for 2 minutes until light and creamy.
- Add eggs, egg yolks, and vanilla extract. Mix on medium for 1 minute until combined.
- Add dry ingredients on low speed, mixing just until flour disappears.
- Fold in chopped bittersweet chocolate, 1 cup white chocolate chips, and macadamia nuts.
- Preheat oven to 350°F. Line baking sheets with parchment.
- Scoop 2-tablespoon portions onto sheets, spacing well apart.
- Bake 10-12 minutes until edges are golden but centers remain soft.
- Press remaining white chocolate chips into warm cookies.
- Let cool 5-10 minutes on sheets, then transfer to wire rack.
Notes
Cookies will continue setting up as they cool. For best results, use room temperature butter and eggs.
Did you make this recipe?Let me know how you liked it below!