Chocolate Chunk Macadamia Nut Cookies
Chocolate Chunk Macadamia Nut Cookies are soft, chewy, and loaded with rich chocolate chunks and buttery macadamia nuts in every decadent bite. This easy homemade cookie recipe combines the perfect balance of sweet, salty, and nutty flavors that make it irresistibly delicious. Using simple pantry ingredients like brown sugar, vanilla extract, and eggs, plus quality dark or semi-sweet chocolate chunks, you’ll create a bakery-style cookie right at home—crispy on the edges and gooey in the center. These cookies are perfect for holiday cookie platters, bake sales, or cozy evening treats. These cookies stay fresh for days and can be frozen for later. Whether you’re a chocolate lover looking for the best chewy cookie or need an impressive dessert to share, this macadamia nut chocolate chunk cookie recipe is guaranteed to become a favorite in your baking rotation.
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Helpful Items For This Recipe:
Ingredients Needed For Chocolate Chunk Macadamia Nut Cookies:
- 1 cup butter, softened but not melted
- 3/4 cup granulated sugar
- 1 cup brown sugar
- 2 eggs
- 2-3 tsp vanilla
- 3 ¼ cups flour, fluff flour-stir with a spoon, scoop and level off
- 1 tsp baking soda
- 1 tsp corn starch
- 1/2 tsp salt
- 1 1/4 cups dark or semi sweet chocolate chunks or chips plus extra to press into cookie dough, if desired (see instructions)
- 1 cups macadamia nuts, roughly chopped-plus more to press into cookie dough, if desired
Instructions For Chocolate Chunk Macadamia Nut Cookies:
- Combine butter, brown sugar and granulated sugar together with an electric mixer or stand mixer until smooth and creamy.
- Add eggs and vanilla. Mix well.
- Mix in flour, baking soda, cornstarch and salt until combined.
- Stir in chocolate chips or chocolate chunks and macadamia nuts.
- Place dough in the refrigerator to chill for an hour-this is optional, I have baked them immediately with great results, too. Place remaining cookie dough in the refrigerator while each pan of cookies bakes.
- Remove from the refrigerator and roll cookie dough into similar sized balls-I use a 2 Tablespoon cookie scoop (makes 28 with this size cookie scoop). Place the cookie dough balls on a parchment covered cookie sheet, leaving space between each cookie-about 3 inches.
- Note: after I make the cookie balls, I like to break them in half then press the two pieces back together with the broken side up. Then, place them on the cookie sheet and press extra chocolate chips and extra macadamia nut pieces into the top-looks pretty this way.
- Bake at 350° for 9-10 minutes. Do not over bake. Allow 2-3 minutes for the cookies to cool on the pan. Then, move cookies to a cooling rack to finish cooling. Enjoy!
- NOTE: it is important not to let your butter get too soft.
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FAQ’S:
Q1: Can I use white chocolate instead of dark or semi-sweet chocolate?
A: Absolutely! Macadamia nuts pair beautifully with white chocolate. Just substitute the same amount of white chocolate chunks or chips. My husband loves white chocolate and I prefer semi-sweet. Make some of each.
Q2: How do I keep these cookies soft and chewy?
A: Don’t overbake them—take them out when the edges are set but the centers look slightly underdone. They’ll finish setting up as they cool, keeping the centers soft.
Q3: Can I freeze the cookie dough?
A: Yes! Scoop the dough into balls, freeze on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding 1–2 extra minutes to the bake time.
Q4: Can the macadamia nuts be toasted?
A: Toasting macadamia nuts before adding them to the dough brings out their buttery flavor and adds extra crunch, but it’s optional.
Q5: How should I store the baked cookies?
A: Store them in an airtight container at room temperature for up to 5 days. You can also keep them in the fridge for longer freshness or freeze them for up to 3 months.
Q6: Can I make these gluten-free?
A: Yes, simply substitute a good 1-to-1 gluten-free baking flour for the all-purpose flour. The texture may be slightly different but still delicious.
Chocolate Chunk Macadamia Nut Cookies
Ingredients
- 1 cup butter room temp-not melted
- 3/4 cup sugar
- 1 cup brown sugar
- 2 large eggs
- 2-3 tsp vanilla
- 3 1/4 cups flour fluff flour, scoop and level off
- 1 tsp baking soda
- 1 tsp corn starch
- 1/2 tsp salt
- 1 1/4 cups chocolate chunks or chips extra for pressing in the top
- 1 cup macadamia nuts roughly chopped-more to press into the top
Instructions
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Combine butter, sugar, brown sugar with an electric mixer (or stand mixer) until smooth and creamy.
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Add eggs and vanilla. Mix well.
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Mix in flour, baking soda, corn starch and salt until combined.
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Stir in chocolate chunks and roughly chopped macadamia nuts.
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Place dough into the refrigerator to chill for an hour.
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Remove from the refrigerator and roll cookie dough into similar sized balls-make about 28 cookie dough balls.
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Place cookie dough balls onto a parchment covered baking sheet. Leave about 3 inches between cookies.
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Note: after making the cookie dough balls, I like to break them in half and press the sides together-form a circle with the rough insides on top. Then, place them on cookie sheet. Press extra chocolate chunks and macadamia nut pieces into the top, as desired. This makes them look pretty.
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Bake at 350° for 9-10 minutes. Allow 2-3 minutes for the cookies to cool on the cookie sheet. Then, move cookies to a cooling rack to finish cooling. Enjoy!
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