Double Chocolate Macadamia Nut Cookies

Rich, nutty, and studded with chocolate, these Chocolate Chocolate Macadamia Nut Cookies melt in your mouth and vanish fast. They combine the best parts of a classic chocolate chip cookie with the buttery crunch of macadamia nuts for a truly indulgent treat.

What Are Chocolate Chocolate Macadamia Nut Cookies?

Chocolate Chocolate Macadamia Nut Cookies are a richer take on the familiar chocolate chip cookie. The dough is buttery and tender, built for chewiness and a light crisp at the edges. White chocolate chips and semi‑sweet chocolate chips provide creamy, melty pockets of chocolate, while chopped macadamia nuts add a distinctive, buttery crunch. These cookies are perfect when you want something familiar with an elevated, nutty twist.

They’re ideal for sharing, gifting, or keeping on hand for a decadent snack. The recipe is straightforward and forgiving, so even bakers with limited experience can achieve consistently great results.

Ingredients You Need

• 1 cup unsalted butter, at room temperature
• 1 cup granulated sugar
• 1/3 cup light brown sugar, packed
• 1 large egg, room temperature
• 1 large egg yolk, room temperature
• 1 teaspoon vanilla extract
• 2 1/4 cups all‑purpose flour
• 1/2 teaspoon baking soda
• 2 teaspoons cornstarch
• 3/4 cup chopped macadamia nuts
• 3/4 cup white chocolate chips
• 1/2 cup semi‑sweet chocolate chips

How to Make Chocolate Chocolate Macadamia Nut Cookies

1. Preheat the oven. Set the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
2. Cream butter and sugars. Beat the room‑temperature butter with granulated sugar and light brown sugar until the mixture is light and fluffy, about 2–3 minutes.
3. Add eggs and vanilla. Mix in the egg, the extra yolk, and the vanilla extract until fully incorporated.
4. Combine dry ingredients. In a separate bowl, whisk together the flour, baking soda, and cornstarch. Add the dry mixture to the butter mixture gradually and mix on low speed until just combined. Avoid overmixing.
5. Fold in mix‑ins. Gently fold in the chopped macadamia nuts, white chocolate chips, and semi‑sweet chocolate chips so they’re evenly distributed.
6. Shape cookies. Scoop about 4 tablespoons of dough for each cookie and roll into balls. Place them 3–4 inches apart on prepared baking sheets; the cookies will spread.
7. Bake. Bake for 10–12 minutes, or until the edges are set and the centers still look slightly soft. Remove from the oven before they look fully firm for a tender, chewy center.
8. Cool. Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Variations

• Change the nuts: Substitute pecans or walnuts for a different texture and flavor.
• Swap the chocolate: Use dark chocolate or milk chocolate to change sweetness and depth.
• Add fruit: Dried cranberries or cherries add a pleasant tart contrast to the sweet chips.
• Coconut: Toasted shredded coconut pairs beautifully with macadamias for a tropical note.
• Salt finish: Sprinkle flaky sea salt on top right after baking for a salted‑sweet balance.
• Gluten‑free: Use a reliable 1:1 gluten‑free flour blend to make the recipe gluten‑free.

Can I Store Leftovers?

Store cooled cookies in an airtight container at room temperature for up to 3 days to keep them soft. For longer storage, refrigerate cookies layered with parchment paper for up to 1 week, or freeze baked cookies for up to 2 months. If you prefer to freeze dough, portion it into balls and freeze for up to 3 months; bake from frozen adding a minute or two to the bake time.

Common Questions

Recipe Card

More Delicious Cookie Ideas

If you enjoyed this recipe, try variations like apple oatmeal cookies, soft baked snickerdoodles, pecan snowball cookies, or soft and chewy fluffernutter cookies for different flavors and textures.