Description
Delight in these classic Chocolate Macadamia Cookies, featuring a perfect blend of rich chocolate chips and crunchy macadamia nuts baked to golden perfection. Soft and chewy with a buttery flavor, these cookies make a delicious treat for any occasion.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 tsp pure vanilla extract
Add-ins
- 1 cup chocolate chips
- 3/4 cup chopped macadamia nuts
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large mixing bowl, beat the unsalted butter, granulated sugar, and brown sugar together until the mixture is light, fluffy, and well combined. This step helps incorporate air, resulting in tender cookies.
- Add Egg and Vanilla: Add the egg and pure vanilla extract to the creamed mixture and mix until smooth and fully incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute leavening agents and salt.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, folding gently to combine without overmixing, which can toughen the cookies.
- Fold in Chocolate Chips and Macadamia Nuts: Gently fold in the chocolate chips and chopped macadamia nuts evenly throughout the cookie dough to ensure every cookie has a balanced flavor and crunch.
- Scoop and Bake: Using a cookie scoop or spoon, place dollops of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spread. Bake in the preheated oven for 10–12 minutes or until edges turn golden brown.
- Cool the Cookies: Once baked, allow the cookies to cool on the baking sheet for about 5 minutes to firm up before transferring them to wire racks to cool completely. This prevents breakage and maintains their texture.
Notes
- For extra chewy cookies, slightly underbake by removing from the oven when edges are set but centers look slightly underdone.
- Substitute macadamia nuts with pecans or walnuts if preferred.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For a dairy-free version, use vegan butter and dairy-free chocolate chips.
- Chilling the dough for 30 minutes can help prevent spreading and enhance the cookie texture.
