Double Chocolate Macadamia Nut Cookies
- Dakota Delights
- Date Created:
Double Chocolate Macadamia Nut Cookies
- Dakota Delights
- Date Created:
These chocolate cookies with white chocolate chips and macadamia nuts are rich, chewy, and perfectly balanced — a bakery-style treat made right at home. The deep cocoa flavor pairs beautifully with creamy white chocolate and buttery macadamias, giving you that irresistible mix of sweet, salty, and nutty in every bite.
When I created this recipe, I wanted something that felt indulgent yet easy — a cookie that looked impressive on a dessert platter but didn’t require any fancy steps. The result? A soft, fudgy chocolate cookie that bakes up beautifully crisp on the edges and gooey in the center, with the perfect crunch from toasted macadamia nuts.
WHY YOU'LL LOVE DOUBLE CHOCOLATE MACADAMIA NUT COOKIES
You’ll love these double chocolate macadamia cookies for their rich, fudgy texture and the irresistible flavor combo of nuts and chocolate. The deep cocoa base makes every bite taste like a brownie (but better), while creamy white chocolate chips add sweetness and buttery macadamia nuts bring a satisfying crunch. They’re simple to make, look bakery-worthy, and stay soft for days — the perfect cookie for gifting, holidays, or when you just need a little chocolate fix.
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PRO TIPS FOR DOUBLE CHOCOLATE MACADAMIA NUT COOKIES
When I developed this cookie recipe, I knew I wanted that perfect balance between rich chocolate and creamy sweetness — something indulgent but not overpowering. I wanted the texture to be soft and fudgy in the middle, with a little crispness on the edges and a buttery crunch from macadamia nuts. The white chocolate adds that melt-in-your-mouth sweetness that ties everything together. These cookies deliver all the flavor and texture I was craving — and they taste just as great the next day. Here are my tips for achieving such a decadent cookie:
Use good cocoa powder: A high-quality unsweetened cocoa makes a big difference in flavor and color.
Toast your macadamias: Lightly toasting them enhances their buttery flavor and adds a little extra crunch.
Chill the dough (optional but worth it): A short 30-minute chill helps the cookies bake thicker and richer.
Don’t overbake: Pull them out when the centers still look a little soft — they’ll finish setting as they cool on the cookie sheet.
Balance the sweetness: If you prefer a less sweet cookie, add a pinch of flaky salt on top.
KEY INGREDIENTS
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These are the main ingredients you need for making double chocolate fudge cookies. Find the full ingredients and measurements in the recipe card below
Butter: Adds richness and gives these cookies that soft, chewy bakery-style texture. Use unsalted so you can control the salt level.
Sugar: A mix of brown and white sugar creates the perfect balance — brown sugar adds moisture and chewiness, while white sugar helps with crisp edges.
Eggs: Help bind the dough and add structure, giving your cookies a soft and tender crumb.
Cocoa Powder: The star of the show! Use a good-quality unsweetened cocoa powder for deep chocolate flavor and that rich, dark color.
Flour: All-purpose flour gives the cookies structure without making them dense.
Baking Soda & Salt: Baking soda helps the cookies spread and rise evenly, while salt enhances every flavor (who doesn’t love salted nuts and chocolate!).
White Chocolate Chips: Sweet, creamy, and smooth — they melt beautifully against the dark chocolate cookie base.
Macadamia Nuts: Buttery and slightly crisp, they add texture and a touch of luxury. Toast them lightly for extra flavor.
Vanilla Extract: Rounds out the sweetness and deepens the chocolate flavor.
VARIATIONS TO TRY
Enjoy all the best cookie creations with these variations / additions!
Double Chocolate Chip Cookies: Skip the macadamia nuts and double up on chocolate chips for a fudgy, brownie-like cookie.
Sea Salt Finish: Sprinkle a little flaky sea salt on top right after baking to balance the sweetness and make the flavors pop.
Espresso Boost: Add ½ teaspoon of instant espresso powder to deepen the chocolate flavor — it won’t make them taste like coffee, just richer.
Nut Swap: Try chopped pecans, almonds, or hazelnuts in place of macadamias for a different twist.
Holiday Edition: Mix in crushed peppermint candies or drizzle with white chocolate for a festive winter version.
Chunky Style: Use chopped white chocolate bars instead of chips for gooier, more rustic-looking cookies.
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HOW TO MAKE
Below I’ve highlighted proportions with step-by-step process images, along with instructions for double chocolate macadamia nut cookies. You can find the full set of instructions in the recipe card below.
- Whisk dry ingredients together.
- Cream brown sugar, sugar and butter.
3. Add eggs and vanilla to wet mixture, mix.
4. Add dry ingredients to wet ingredients, mix.
5. Fold white chocolate chips and macadamia nuts into cookie dough.
6. Scoop 2 teaspoon balls of dough onto cookie sheet, spacing apart by at least 2 inches.
Bake on 350 F / 190 C for 8-12 minutes, make sure the cookies look soft in the middle if you want a chewy cookie! They will finish setting while cooling.
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Double Chocolate Macadamia Nut Cookies
Equipment
- 1 medium mixing bowl (for dry ingredients)
- 1 Whisk
- 1 Large Mixing Bowl (for wet ingredients)
- 1 cookie sheet
Ingredients
Dry Mix
- 2 c ap flour
- 1 c cocoa powder
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt (omit if you have very salty nuts)
Wet Ingredients
- 1 c unsalted butter (softened)
- 1½ c brown sugar (packed)
- ½ c granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
Add Ins
- 1½ c white chocolate chips
- 1 c unsalted macadamia nuts (chopped)
Instructions
- Preheat oven to 350 °F. Toast 1 c unsalted macadamia nuts if desired.
- Whisk 2 c ap flour, 1 c cocoa powder, 1 tsp baking soda, ½ tsp baking powder, ½ tsp salt
- Mix 1 c unsalted butter 1½ c brown sugar, ½ c granulated sugar
- Add 2 large eggs and 2 tsp vanilla extract to wet mixture
- Mix dry ingredients into wet ingredients
- Fold in 1½ c white chocolate chips and 1 c unsalted macadamia nuts
- Scoop 2 tsp balls of cookie dough, spacing at least 2 inches apart on baking sheet. Bake for 8-12 minutes. For a chewy cookie be sure to let the centers of cookies look soft and underbaked, but make sure the edges are set. The cookies will finish setting while cooling.
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MAKE AHEAD INSTRUCTIONS
Make Ahead or Freeze:
Make Ahead- You can prepare the cookie dough up to 2 days in advance. Cover and refrigerate until ready to bake — just let it sit at room temperature for 10–15 minutes before scooping.
Freeze the Dough- Scoop the dough into balls and freeze on a baking sheet until solid, then transfer to a freezer-safe bag or container. Bake straight from frozen, adding 1–2 extra minutes to the bake time.
Freeze Baked Cookies – Let cookies cool completely, then store in a freezer-safe bag or container for up to 2 months. Thaw at room temperature or pop in the microwave for 10–15 seconds for that fresh-baked softness.
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Storage:
Keep leftover cookies in an airtight container at room temperature for up to 5 days. Add a slice of bread to the container to help maintain softness.
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FREQUENTLY ASKED QUESTIONS
Can I use milk or dark chocolate chips instead of white?
Absolutely! These cookies are super flexible — swap in milk, semisweet, or dark chocolate chips for a richer flavor or mix a few varieties for extra depth.
Do I need to toast the macadamia nuts?
You don’t have to, but toasting them lightly brings out their buttery flavor and gives the cookies more texture. Just bake them on a sheet at 350°F for 5–7 minutes before adding.
Can I make the dough ahead of time?
Yes! You can refrigerate the dough for up to 2 days or freeze it for up to 2 months. Bake straight from frozen, adding a couple of extra minutes to the bake time.
Why are my cookies flat?
If your butter was too warm or your dough wasn’t chilled, the cookies can spread more. Next time, try chilling the dough for 30 minutes before baking.
Can I make these gluten-free?
Yes — simply use a good-quality 1:1 gluten-free baking flour blend. The texture will stay soft and chewy.
How do I keep the cookies soft?
Store them in an airtight container with a slice of bread or a marshmallow to help retain moisture. They’ll stay chewy for up to 5 days!
MORE RECIPES TO TRY
Try my Snickerdoodle Cookies as pictured above.
If you’ve tried this _this recipe title_ recipe, then don’t forget to rate it and let me know how it went for you in the comments below. I love hearing from you!
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Meet Dakota
Hi I’m Dakota! Welcome to my kitchen. I’m obsessed with the beauty of fresh, whole foods and embracing the best of the season.
I believe the most wonderful recipes in the world shouldn’t be complicated or intimidating. I use reliable methods for delicious, crowd-pleasing dishes that you’ll be proud to make again and again.
My goal is simple: To give you the skills and confidence to explore new cuisines, discover new flavors, and find joy in your own kitchen!
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