Hi friends, do you love cookies as much as I do? If so these Chocolate Chip Macadamia Nut Cookies will soon become your favorite.
My blogger friends and I wanted to get our favorite holiday cookies together for you to try. We hope they inspire you to try a few new recipes when you’re ready to start your holiday baking.
You can find links to the other 11 yummy cookie recipes at the bottom of this post (look for the little gingerbread man).
I only make these at Christmas because I have no control when they’re in the house. Seriously, no-control-at-all! Don’t believe me? I’ve had some for breakfast every day since I made this batch.
Thankfully most of them are in the freezer. Out of sight, out of mind you know 🙂
I like to add craisins and white chocolate chips to my chocolate chip macadamia nut cookies. But that’s a mouthful and way too long for a recipe title. You can customize this recipe to include any combination of mix ins that you love and give them your own name 🙂
I must give some credit to The Village Baker’s Wife cookbook for inspiring my cookies. My sister shared the recipe with me many years ago and I’ve changed and perfected it to my liking over the years.
This page contains links to products, if you purchase something after clicking on my link I may earn a small commission (at no extra cost to you). You can read about affiliate links here.
Chocolate Chip Macadamia Nut Cookies – The Supplies
Chocolate Chip Macadamia Nut Cookies – The Recipe
- 1 Cup Butter (room temp)
- 3/4 Cup Sugar
- 1-1/4 Cup packed Brown Sugar
- 3 Eggs
- 3/4″ teaspoon Pure Vanilla Extract
- 3 Cups Flour
- 3/4 Cup Almond Meal*
- 2 teaspoons Baking Soda
- 1-1/4 teaspoons Aluminum Free Baking Powder
- 3/4 teaspoons Salt
- 1 Cup Bittersweet Chocolate Chips (60% cacao)
- 1 Cup White Chocolate Chips
- 1 Cup Chopped Nuts (I like half macadamia nut & half slivered almonds, walnuts, or pecans)
- 3/4 Cup Dried Cranberries or Craisins
*If you don’t have almond meal increase flour by 1/2 cup.
Gather all your ingredients from their various storage spots in the kitchen or refrigerator. I like to measure out all my ingredients first. This helps me ensure I don’t miss something (what baker or cook hasn’t missed an ingredient?).
Here’s how I prep my dry ingredients: Both sugars are measured into one bowl and combined. Flour, Almond Meal, Baking Soda, Baking Powder, and Salt are measure and combined into one bowl. Measure both types of Chocolate Chips and the Craisins and place into a medium bowl with the chopped nuts.
Be very careful chopping macadamia nuts. They will roll so be sure to use a sharp knife and keep your fingers away from the blade. I like to rough chop them for bigger crunch in my cookies.
Using your 1-3/4″ cookie scoop scoop 12 balls of dough onto the Silpat-lined cookie sheet.
Cook on the center oven rack for 12-13 minutes. Cooking times can vary with each oven so set the timer for 12 minutes and adjust from there. Cookies are ready when they are golden brown.
When they’re done to your liking transfer them with a spatula onto a cooling rack. Each recipe makes approximately 4-1/2 dozen cookies.
Seriously, these cookies are light years ahead of any recipe you’ll find on the back of a chocolate chip bag.
I can’t wait to hear how much you love these cookies! Promise you’ll come back and leave a comment? You will fall in love and make no other chocolate chip macadamia nut cookies but these.
Thanks for visiting today! Don’t forget to Pin this recipe to your cookie or baking board. And remember to visit my friends below.