I’m sitting here in Maui, listening to the waves crash up onto the beach behind me, and I find myself distracted by the container of Macadamia Nut Chocolate Chip Cookies sitting on the counter. The kids are finally asleep, all of the sand covered clothes and towels have been washed, and I finally have a chance to look through the pictures that I took today while I was making this recipe. One of my favorite parts of visiting other places is developing new ideas for recipes to create when I get back home. Macadamia nuts are everywhere in Hawaii and they are woven into most every meal. It was a trip to Hula Cookies in Maalaea that convinced me to add macadamia nuts to my favorite chocolate chip cookies. There will soon be a recipe for a “Hula” cookie coming your way too!
Shooting a recipe in a new place is way more challenging than I expected. I didn’t have my normal windows at home where I find the perfect lighting. I didn’t know what the light here would be like depending on the time of day. It took me a while to find the right direction and amount of light and the best angles for capturing the cookies and ingredients in the ways that I had in mind. I also spent a while poking through all of the kitchen cabinets to find dishes that I wanted to use for the pictures, and then, I had to find a bowl that was big enough to hold a batch of chocolate chip cookie dough.
This recipe is really just a twist on my Classic Chocolate Chip Cookie, but it’s a good one. It’s super simple to make because really, you are just adding some chopped, dry roasted macadamia nuts to the batter. It’s a simple addition, but the results are anything but simple. These cookies are chewy, full of chocolate chips, and have some serious crunch with the added macadamia nuts. We packed these for the beach and they were the perfect snack after chasing sea turtles around in our kayaks.
Making the Macadamia Nut Chocolate Chip Cookies:
These cookies are so easy to make. You mix the melted and cooled butter with the sugars, add the eggs and vanilla and mix well to combine. You add in the dry ingredients (see the picture with John in it:), mix well, and finally you add in the chocolate chips and macadamia nuts.
I like scoop the dough first, and then chill it, but you can also chill the dough and then scoop just before baking. You’ll bake these cookies at 375° for 10-12 minutes. Allow the cookies to cool for a bit before moving them to a cooling rack and then watch them disappear.
Macadamia nuts are a nice summer time addition to a chocolate chip cookie. I hope you love this new recipe!
A classic chocolate chip cookie. Crunchy edges, a doughy center, tons of chocolate and big bites of crunchy, roasted macadamia nuts. This is a cookie you don't want to miss!
- 3/4 cup unsalted butter, slightly melted and then cooled I melt for 30 seconds in microwave, some lumps will remain
- 3/4 cup (150g) packed light brown sugar
- 1/2 cup (100g) granulated sugar
- 2 large eggs, at room temperature
- 1 1/2 teaspoons vanilla, at room temperature
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 1/4 cups (290g) all-purpose flour
- 2 cups semi sweet chocolate chips
- 1 cup dry roasted macadamia nuts, roughly chopped
In a large mixing bowl (or in the bowl of your stand mixer), cream together the butter, brown sugar and granulated sugar. Mix the butter and sugars until light and fluffy.
Add the two eggs and vanilla. Stir to combine, scraping the edges of the bowl as needed.
In a small bowl, combine the flour, baking soda and salt. Add the dry ingredients to the butter mixture and mix (on low speed) until just combined. I like to add the dry ingredients in 2 parts. Mix in the chocolate chips and macadamia nuts. Chill the finished dough in the refrigerator for at least 2 hours. You can also scoop the dough right away and pop it into the freezer for about an hour before baking it. *See Recipe Notes
Preheat the oven to 375°. Line two half sheet pans with parchment paper. Drop the dough into rounded tablespoons onto the prepared pans, about 2 inches apart. Bake the cookies for 10-12 minutes, or until the edges are lightly browned but the centers are still soft.
Remove the cookies from the oven and allow them to sit on the baking pans for 5-7 minutes before transferring them to a cooling rack. The cookies can be stored in an airtight container for 2-3 days.
I actually like to scoop my cookie dough right away and then put it in the freezer for an hour. I arrange the scoops on a sheet pan, toss it into the freezer, and then bake the cookies that I want/need and add the rest of the frozen dough to a Ziplock bag for future use. If you don't have room in your freezer, you can scoop and refrigerate for 1-2 hours. Chilling the dough guarantees you don't have flat, puddle shaped cookies.