Chocolate Macadamia Nut Cookies are your secret weapon. These Subway-size cookies are perfectly crispy on the outside and chewy in the middle, winning the hearts and stomachs of everyone!
Like most of my other Cookie Recipes, this Chocolate Macadamia Nut Cookie recipe starts off with a base of your usual ingredients of flour, sugar, brown sugar, eggs, butter, vanilla, baking soda and baking powder. These are standard and you’re likely to have them already in your pantry.
Macadamia Nuts. These Hamakua Unsalted Macadamia Nuts are whole so they’ll need to be chopped before using them. There’s enough in the package for two batches of cookies.
Cocoa Powder. Hershey’s Cocoa is the easiest for us to find in our stores. It’s also available in a Special Dark version, which can be substituted. You may also want to try Ghirardelli Unsweetened Dutch Process.
White Chocolate Chips. Okay, they’re not even called white chocolate chips anymore. They’re “white candy morsels”. But, they perfectly enhance the flavor of chocolate baked goods. They add a wonderful buttery flavor that you will love.
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How to Soften Butter
As much as I like to say that I let the butter sit on the counter until it’s softened, who has the time for that? I like to make cookies, but I don’t like to wait for butter.
My favorite method for softening butter is putting a coffee cup of water in the microwave for two minutes. Open the microwave door and put the butter in there. Just leave it in there. Don’t turn the microwave on or anything.
It usually takes about 10 or 15 minutes for the butter to be soft enough to mix in the Kitchenaid. Don’t forget it! If you leave it in there too long, it will melt.
This Masterclass post provides 6 Ways to Soften Butter, if you want to try something different.
How to Get Uniform Sized Cookies
Ever since I started using a cookie scoop, I won’t go back to anything else. I like all the cookies to be the same. It’s especially helpful if the dough is chilled. You just scoop it like you would ice cream.
I’ve used a 1 ½″ cookie scoop because it gives that nice Subway size cookie. And, who doesn’t love a Subway cookie?!
Do You Need to Chill Cookie Dough?
Not all recipes will require chilled cookie dough. For instance, this Chocolate Sandwich Cookie isn’t chilled. I wanted the cookies to be flat so the cookie wouldn’t be a monster to bite into.
For this cookie, though, I chilled the dough. When you chill the dough, the cookie starts cooking before it spreads out from the heat of the oven. That’s the first step to making chewy cookies.
The second step is to remove the cookies from the oven while the center still looks like it’s not done. That’s the clue right there. Don’t bake it all the way!
Once you take the cookies out of the oven, the cookies will continue baking right on the baking sheet. If you’ve done this correctly, the center will flatten a little. That’s the goal. That’s the cookie of your dreams.
More Cookie Recipes
- Apricot Shortbread Cookies
- Dulce de Leche Brownies
- White Chocolate Blondies
- Raspberry White Chocolate Blondies
Chocolate Macadamia Nut CookiesTap to leave a star rating
For more information, be sure to check the recipe details in the attached 24Bite® post.
- Baking Sheets
- Parchment Paper
- 1 ¾ cup All Purpose Flour
- ½ cup Cocoa Powder, like Hershey's Naturally Unsweetened
- 1 teaspoon Salt
- 1 teaspoon Baking Soda
- ½ teaspoon Baking Powder
- 1 cup Unsalted Butter, two sticks, softened
- 1 cup Brown Sugar, packed
- ½ cup Granulated Sugar
- 2 large Eggs
- 2 teaspoons Vanilla Extract
- 1 ½ cups White Chocolate Morsels
- 1 cup Macadamia Nuts, unsalted, chopped
- Whisk together flour, cocoa, salt, baking soda and baking powder in medium bowl until well combined. Set aside.
- Beat butter, brown sugar and granulated sugar in large bowl until creamy. Add eggs, one at a time, beating well after each addition. Mix in vanilla extract.
- Gradually add flour mixture, about ½ cup at a time, mixing well after each addition.
- On low speed, add morsels and macadamia nuts. Stir until just mixed.
- Cover in airtight container or plastic wrap and refrigerate for a minimum of 4 hours, overnight is better.
- Preheat oven to 350℉.
- With 1.5" cookie scoop (or about 1 ½ tablespoon or so per cookie), drop on parchment paper lined cookie sheet, about 2 inches apart. No need to roll into a circle or flatten.
- Place cookies in preheated oven for 11-13 minutes. Cookies will still appear to be fudgy in the middle. They will continue cooking outside the oven. Do not overcook.
- Remove from oven and cool on wire rack until cool enough to remove from pan then allow to cool completely before storing.
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