Thick and chewy chocolate chip cookies are a special treat we all occasionally need in our lives! These sweet and buttery cookies are packed full of chocolate morsels and crunchy macadamia nuts.
Homemade chocolate chip cookies are so good! Add some crunchy macadamia nuts and you have another perfect cookie. Each bite of a Chocolate Chip Macadamia Nut Cookie is packed full of sweet chocolate chips and crunchy macadamia nut pieces.
These delightful cookies hit the spot when you are craving a sweet and crunchy treat.
Ingredients - You will need
You will need basic cookie ingredients like, unbleached all-purpose flour, granulated white sugar, dark brown sugar, eggs, unsalted butter, salt, baking soda and pure vanilla extract. You will also need semi-sweet chocolate chips and whole macadamia nuts.
You can see all of the ingredients in the photo below.
Homemade cookies are a special treat that are really easy to make.
How to make Chocolate Chip Macadamia Nut Cookies
Beat the sugars into the softened butter one at a time. This will help the sugars mix into the butter completely. Start by creaming the white sugar into the soft butter until light and fluffy.
Add the packed brown sugar to the bowl and beat it into the butter. Beat for 2 to 3 minutes until all the lumps of the brown sugar are beaten into the butter.
Add the egg and vanilla extract to the bowl.
Beat on medium for 2 minutes or until light and fluffy. Scrape the bowl once after 1 minute. Set the mixing bowl aside.
In another bowl whisk the flour, baking soda and salt together.
Add half of the dry ingredients to the bowl of the wet ingredients and beat on low until mixed in. Add the remaining dry ingredients to the bowl and mix on low until mixed in well or your mixer can no longer handle the thick dough.
Switch to a wooden spoon if your mixer starts to strain.
Beat until the batter is mixed well. Scrape the bowl once with a silicone spatula then beat once more for a few seconds to mix any flour into the dough.
Add the chocolate chips to the bowl and fold them in until the chips are evenly distributed through out the cookie dough. You will need to use a wooden spoon to fold the very thick cookie dough.
Add the chopped macadamia nuts to the bowl and fold them in.
Fold until the nuts are evenly distributed through out the cookie dough.
Wrap the bowl in plastic and chill in the refrigerator for at least an hour before baking. Once the dough has chilled use a cookie dough scoop to drop the dough onto an ungreased cookie sheet leaving at least 2 inches of space between each cookie.
Bake the cookies at 375 f. degrees for 10 to 12 minutes or until the edges and bottoms are golden brown.
Cool the cookies for 10 minutes on the cookie sheet after baking then transfer to a wire cooling rack to cool completely before storing in an air tight container.
Recipe FAQs
Cookie dough batter that has a large amount of softened butter needs to be chilled before baking because the cookie dough will spread when you bake it. The cookies will be large, flat and crispy instead of thick and chewy.
Expert Cookie Ingredient Tips
- Pure vanilla extract: Only use pure vanilla extract when baking for the superior quality and flavor. Imitation vanilla extract is cheap substitution that does not have a good vanilla flavor.
- Butter: There is no substitution for butter when it comes to baking cookies. If the recipe calls for butter please use butter. Margarine does not have the fat content that butter does and it will make a difference in the flavor of the cookies and also in how the cookies bake.
- Unsalted butter: If you have salted butter you may use it instead of the unsalted butter. Just cut the amount of salt in half.
Expert Cookie Baking Tips
- Softened butter: remove the butter from the refrigerator and allow to come to room temperature about an hour before beginning.
- Mix dry ingredients: Whisk the flour, baking soda and salt to evenly combine.
- Chopped nuts: measure whole macadamia nuts and roughly chop with a sharp knife. Put the chopped nuts into a bowl.
- Making same sized cookies: The best way to make and bake cookies that are all the same size is to use a cookie dough scoop. Cookie dough scoops come in many different sizes. You can find a scoop that will make bite size cookies to jumbo size cookies.
- Baking cookies: The hack to baking perfectly golden brown cookie bottoms is to line your cookie sheets with parchment paper.
- Cookie baking temperature: The cookie baking temperature depends on the type of cookie or baking sheet you are using. Dark no stick cookie sheets bake hotter. You should lower the oven temperature by 25 degrees F.
- Making chewy chocolate chip cookies: Do not overbake the cookies if you want them to be chewy.
- Chilled Cookie Dough: Use chilled dough for the thickest cookies.
final finished shot
More chocolate chip recipes you might like
Chocolate Chip Macadamia Nut Cookies
Equipment
- Mixing Bowls
- Hand Mixer
- Cookie Sheet
- Cooling Rack
Ingredients
- 2 sticks unsalted butter (room temperature)
- ¾ cup white granulated sugar
- ¾ cup dark brown sugar (packed)
- 2 large eggs (room temperature)
- 1 teaspoon pure vanilla extract
- 2-¼ cups unbleached all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1-½ cups macadamia nuts (roughly chopped)
- 2 ½ cups semi sweet chocolate chips
Instructions
- In a large mixing bowl beat the softened butter until creamy. Add the white sugar to the bowl and beat until light and fluffy. Add the brown sugar to the bowl and beat for two minutes or until light and fluffy. Scrape the bowl once.
- Add the eggs and vanilla extract to the mixing bowl and beat on medium for 2 minutes or until the batter is light and fluffy.
- In a separate medium bowl whisk the flour, baking soda and salt together.
- Add half the dry ingredient to the bowl of wet ingredients and beat on low until just combined. Add the last half of the flour to the bowl and beat in. Scrape the bowl than beat on medium for two minutes.
- Use a wooden spoon or spatula to fold the chocolate chips into the batter evenly. Add the chopped macadamia nuts to the bowl and fold into the cookie batter. When done cover the bowl with plastic wrap and refrigerate for a couple of hours to firm up.
- Use a cookie dough scoop or a tablespoon to drop the dough onto an ungreased cookie sheet leaving 2 inches of space between each cookie.
- Bake at 375 f. Degrees for 10 to 12 minutes or until golden brown on the bottom.
- Remove baking pans from the oven and cool for a few minutes before transferring the hot cookies to a wire rack to cool completely.
- Cool completely before storing in an air tight container.
Recipe Expert Tips
- Pure vanilla extract: Only use pure vanilla extract when baking for the superior quality and flavor. Imitation vanilla extract is cheap substitution that does not have a good vanilla flavor.
- Butter: There is no substitution for butter when it comes to baking cookies. If the recipe calls for butter please use butter. Margarine does not have the fat content that butter does and it will make a difference in the flavor of the cookies and also in how the cookies bake.
- Unsalted butter: If you have salted butter you may use it instead of the unsalted butter. Just cut the amount of salt in half.
- Softened butter: remove the butter from the refrigerator and allow to come to room temperature about an hour before beginning.
- Mix dry ingredients: Whisk the flour, baking soda and salt to evenly combine.
- Chopped nuts: measure whole macadamia nuts and roughly chop with a sharp knife. Put the chopped nuts into a bowl.
- Making same sized cookies: The best way to make and bake cookies that are all the same size is to use a cookie dough scoop. Cookie dough scoops come in many different sizes. You can find a scoop that will make bite size cookies to jumbo size cookies.
- Baking cookies: The hack to baking perfectly golden brown cookie bottoms is to line your cookie sheets with parchment paper.
- Cookie baking temperature: The cookie baking temperature depends on the type of cookie or baking sheet you are using. Dark no stick cookie sheets bake hotter. You should lower the oven temperature by 25 degrees F.
- Making chewy chocolate chip cookies: Do not overbake the cookies if you want them to be chewy.
- Chilled Cookie Dough: Use chilled dough for the thickest cookies.
Cathryn
I followed the recipe exactly and these cookies were delicious!!! My husband thought so too 🙂 I will definitely be making these again.
Krys
So just off the start I had to use light brown sugar instead of dark brown sugar because I didn’t have any. However, these cookies are still delicious! Now saying that they could be even better with dark brown sugar I don’t know the answer to that, but they were still so good! I rolled them into half a dollar size and bake them at 350 for 10 minutes and they were perfect!