Soft, chewy and just barely crisp on the edges chocolate chip macadamia nut cookies are memorably good. This is one of my favorite cookie combinations.
There is no bad time of day (or even year!) for cookies. And these cookies? You’re going to want them all day (and year) long.
Chocolate Chip Cookies with Nuts
Most folks have robust opinions about whether chocolate chip cookies are better with or without nuts. We’re pretty firmly in the “yes, please!” camp.
Putting nuts in cookies makes them more substantial as a snack. Now they’re not quite health food even with nuts, but they do fill you up faster!
And the buttery, tender, rich macadamia nuts are a perfect complement to decadent, melted, gooey chocolate chips and crisp edged cookie.
Of course, you can leave the nuts out if you are Team No Thank You to nuts in cookies. You don’t have to change anything else in the recipe; just omit the nuts.
Macadamia Nut Chocolate Chip Cookies
To make this recipe, you’ll need the following ingredients:
- butter
- light brown sugar
- eggs
- vanilla extract
- flour
- kosher salt
- baking powder
- baking soda
- chocolate chips
- macadamia nuts
Chocolate Chip Macadamia Nut Cookies
Preheat the oven to 375°F. Cream together the butter and the sugar. Add the eggs and vanilla and beat again until fully incorporated.
Whisk together the flour, salt, baking powder, and baking soda. Slowly add the dry ingredients to the wet mixture. Stir in the chocolate and the nuts.
Use a medium size scoop (about 2 tablespoon size) to place the dough onto a parchment-lined baking sheet. Roll into balls with your hands. Bake 10-12 minutes until barely browned around the edges and still soft.
Remove from the oven and allow the cookies to cool on the baking sheet for at least 2 minutes before transferring to a wire rack to cool completely. Store in an airtight container.
Cookies with Nuts
Are you nutty for nutty cookies? You might want to get cracking on the delightfully abundant number of nut-studded cookie recipes we have here.
The velvety sweetness of chocolate mingles with the nutty goodness of walnuts in these Chocolate Walnut Cookies. Paired with a cup of coffee or a glass of milk, these cookies are pure and indulgent chocolate bliss.
Crunchy, chewy, sweet and nutty, these Pignoli cookies are a perfect match for any almond-lover.
Buttery, nutty cookies are topped with the sweet jam of your choice in these simple, gluten free Pecan Thumbprint Cookies.
The chewiness of pudding cookies and the decadence of toffee and chocolate create a decadent treat in Toffee Coconut Pecan Chocolate Chip Cookies.
Servings: 40 cookies
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Preheat the oven to 375°F. Cream together the butter and the sugar. Add the eggs and vanilla and beat again until fully incorporated.
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Whisk together the flour, salt, baking powder, and baking soda. Slowly add the dry ingredients to the wet mixture. Stir in the chocolate and the nuts.
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Use a medium size scoop (about 2 tablespoon size) to place the dough onto a parchment-lined baking sheet. Roll into balls with your hands. Bake 10-12 minutes until barely browned around the edges and still soft.
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Remove from the oven and allow the cookies to cool on the baking sheet for at least 2 minutes before transferring to a wire rack to cool completely. Store in an airtight container.
Calories: 196kcal · Carbohydrates: 23g · Protein: 2g · Fat: 11g · Saturated Fat: 5g · Polyunsaturated Fat: 0.4g · Monounsaturated Fat: 4g · Trans Fat: 0.2g · Cholesterol: 21mg · Sodium: 109mg · Potassium: 103mg · Fiber: 1g · Sugar: 14g · Vitamin A: 158IU · Vitamin C: 0.04mg · Calcium: 26mg · Iron: 1mg
{originally published 10/21/12 – recipe notes and photos updated 7/1/24}
