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Double Chocolate Macadamia Nut Cookies baked and sitting on a white plate on a granite countertop.

Double Chocolate Macadamia Nut Cookies

Rich, chewy chocolate cookies studded with creamy white chocolate chips and buttery macadamia nuts — the perfect balance of sweet, fudgy, and crunchy.
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Course: Dessert
Cuisine: American
Keyword: Christmas, Cookie, easy, Fall, spring, Winter
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 3 dozen 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 

  1. Preheat oven to 350 °F. Toast 1 c unsalted macadamia nuts if desired.
  2. Whisk 2 c ap flour, 1 c cocoa powder, 1 tsp baking soda, ½ tsp baking powder, ½ tsp salt
  3. Mix 1 c unsalted butter 1½ c brown sugar, ½ c granulated sugar
  4. Add 2 large eggs and 2 tsp vanilla extract to wet mixture
  5. Mix dry ingredients into wet ingredients
  6. Fold in 1½ c white chocolate chips and 1 c unsalted macadamia nuts
  7. 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.