Chewy Macadamia Nut Cookies
Indulge with these chewy macadamia nut cookies at the end of a long day. They are easy to make and freezer friendly.
Making a batch of cookies can be very therapeutic, especially if made in advance. With a sweet treat to indulge at the end of the day (or for breakfast), you can’t go wrong with them. These chewy macadamia nut cookies are the perfect example of when wanting something to satisfy that gnarly sweet tooth. Filled with crunchy macadamia nuts and melted chocolate, these soft cookies are an instant craving.
Bread flour is what helps make these chewy macadamia nut cookies incredibly gooey, but all-purpose also works great. They won’t be as chewy, but they will still have that amazing soft texture. The clear vanilla extract also helps give that extra sweetness, and in my opinion, it’s the secret ingredient. So if you happen to have a bottle in your pantry and are needing to use it, this is the recipe for it.
I have made these chewy macadamia nut cookies a handful of times and they are dangerously good. They are crazy easy to make, and every time I make a batch, I’m freezing most of it. That way when I’m wanting to make a quick dessert for me and my family at the end of the day, all I have to do is pop these in the oven. They don’t require time to defrost which is even better. I just take a handful out of the freezer, bake them, and they are ready to serve.
Chewy Macadamia Nut Cookies
Ingredients
- 2 ¼ cup Bread Flour (Or All-Purpose)
- 1 tsp. baking soda
- 2 tsp. cornstarch
- ¼ tsp. sea salt
- ½ cup unsalted butter, melted
- ¼ cup coconut oil, melted
- ¾ cup brown sugar
- ½ cup granulated sugar
- 1 large egg
- 1 tsp. clear vanilla extract (or any vanilla extract)
- 1 cup white chocolate chips
- ½ cup macadamia nuts, chopped
- ½ cup shredded coconut
Instructions
- In a medium bowl, sift together the flour, baking soda, cornstarch. Add the sea salt and combine. Set aside.
- In a large bowl, combing the melted butter, melted coconut oil, brown sugar, and granulated sugar. Mix well until there are no lumps.
- Stir in the egg and vanilla.
- With a spatula, fold in the white chocolate chips, macadamia nuts, and shredded coconut. The batter may appear slightly greasy and that's okay.
- Cover the bowl with foil or saran wrap. Refrigerate for 3 hours.
- Preheat oven to 325℉. Line a baking sheet with parchment paper.
- With a cookie scooper or spoon, scoop about 2 tablespoons worth of dough (about 1 oz. each or the size of golfballs) and form into individual balls. Place 1-inch apart on the baking sheet.
- Bake for 11-13 minutes or until the edges appear slightly brown and crispy. Remove from the oven and allow to rest on the pan for an additional 5 minutes. The cookies may appear undercooked when removed from the oven but allowing them to cool on the hot baking sheet will let them finish baking,
- Serve warm.
Notes
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About Nicole
Hey There! My name is Nicole Johnston and I have been making food for as long as I can remember. From a little girl cooking with her grandmother to making new dishes and using her husband as a taste tester.
