Monday, February 23, 2009

Dark Chocolate Macadamia Nut Cookies

Warning: If you bake these cookies for family or friends, they may beg you incessantly to make them again.

I baked these to bring for the worship team, childcare workers, and staff at my church yesterday. I got lots of compliments! These really just came out of a desire to bake and I used whatever I had in my pantry. These cookies were totally gobbled up and described as "ridiculous". Not really sure what that means, but I think that's good!

I have to give all the credit to Jenny over at Picky Palate. I used her recipe for Send Me to the Milky Way cookies as my "base", and just added whatever I had in the pantry as mix-ins. It always works out great and yields a delicious, chewy cookie. Feel free to experiment with this recipe yourself!

A few more tips... I always underbake my cookies a little bit by using the minimum time given in the recipe. They will look "doughy" in the center, but after they sit on the cooling rack for it bit, they become the perfect consistency (at least to me). Finally, my last "secret" is really good vanilla. I swear by it, and it makes the biggest difference in all of my baked goods.

Dark Chocolate Macadamia Nut Cookies
Cookie base recipe adapted from Picky Palate


  • 2 sticks softened butter
  • ¾ Cup sugar
  • ¾ Cup brown sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 ¾ Cups flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt (you may want to cut this to 1/4 if your macadamias are salted like mine were)
  • 2 cups semisweet chocolate chips or chocolate chunks (I used Guittard semi sweet chips and Nestle Chocolate Chunks, since that's what I had in my pantry)
  • 1 cup chopped salted Macadamia nuts

1. Preheat oven to 350 degrees F. In a stand or electric mixer cream the butter and sugars. Beat in eggs and vanilla until well combined, scraping edges with a spatula. In a separate large bowl combine the flour, baking soda and salt. Slowly add to wet ingredients along with the chocolate and nuts.

2. With a medium cookie scoop, scoop onto a silpat or parchment lined baking sheet. Bake for 9-11 minutes, or until cooked to your preference. Let cool for 2 minutes on baking sheet then transfer to a cooling rack.


  1. Boy oh boy do these sound good to me. I hardly ever bake with mac nuts and I don't know why. I will have to fix that!

  2. Holy crap. It's been like 2 days since this thing has let me post a comment. It's just said, "Loading..." when I click "Post Comment" and it gives me the characters to type in. Garbage. Anyways...

    Any cookie with macadamia nuts is amazing. I have to try and make these sometimes.

  3. Yum, these look so delicious Sarah! I was having the same problem Andrew in the above comment was having when trying to comment.

  4. I'd like to think of recipes like this as a cheap and easy way to influence people. :) Looks delicious.

  5. Sorry it has taken me so long to respond to comments. I was having the same issue that everyone else was having. Hopefully, it has been fixed now! Thanks so much for all of your comments! :)

  6. greaaaaaat recipe thanx alot share with us this recipe

  7. nice recipe thanx share this recipe with us