Chocolate Chip Macadamia Nut Cookies
Author: Betsy Cohen
Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
  • 2¼ cups all purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 16 tablespoons (2 sticks) unsalted butter, softened
  • 1½ cups sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup chocolate chips
  • 1 cup macadamia nut halves or pieces
  1. For the cookies:
  2. Preheat oven to 350°. Line 3 baking sheets with parchment paper and set aside.
  3. Whisk together flour, baking soda and salt in a small bowl. Set aside.
  4. Cream the butter and sugar together until light and fluffy, about 3 minutes. Add the eggs and mix well. Add the vanilla. Blend in the flour mixture. Stir in the chocolate chips and macadamia nuts.
  5. Use a large cookie dough scoop to drop the cookies onto the prepared baking sheets. Bake in 350° oven for 18-20 minutes, rotating the pans front to back and top to bottom halfway through. Remove from oven and cool on the baking sheets.
  6. Betsy's tidbits:
  7. Chocolate Chip Macadamia Nut Cookies store well in a plastic storage container and they may be frozen.
  8. The kind of chocolate is a personal preference. I prefer bittersweet, but semisweet and/or milk chocolate may be used.
  9. I use a large cookie dough scoop that holds 3 tablespoons of dough. Measure yours by filling it with water and pouring the water into a liquid measuring cup, keeping in mind that ¼ cup = 4 tablespoons. If your ice cream scoop is larger, bake the cookies longer. If it is smaller, bake the cookies for a shorter period of time.
  10. You may also make smaller cookies. Just watch carefully for baking time adjustments.
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