I got something very »chocolaty« for you this time: Double Chocolate Macadamia Cookies. The name alone makes me drool over and over again. Grab a glass of milk and take a cookie – it’s Cookie Friday! Well, at least it’s Friday when I publish this new recipe… for you it could be any day of the week.
There are cookies where you think…. mmm yes they are good. And then there are others where your tastebuds go »boom«! Guess which ones I am showing you today?!
Double chocolate is a great thing in general – for basically everything. Together with the »queen of nuts«, the macadamia nut, you get something even better! Intense chocolate flavor in a soft and chewy cookie combined with a crunchy delicious nut. Awesome! Ok, ok – I might sound like an advertising running over and over, but these cookies are super delicious. You are basically forced to say things like that.
Regarding the nuts… you need good quality nuts. Macadamias are not really on the cheap end of the »nut aisle. They are actually quite pricey here in Germany. That’s why I try to get a good deal on those nuts when I need them. Unfortunately, there are sometimes batches where the nuts are… well kind of musty. Happens even with the expensive ones.
Not saying you should always go for the expensive ones, just to make sure you use good ones. If the nuts are musty, the cookies will be like that too. No matter how much chocolate there is – and nobody wants that. Let a good friend bring some macadamias from their next trip to Hawaii. This is a little hint to Achim… in case he reads this.
Oh and as usual with cookies like that – do not over-bake them! They have to be soft inside, so take them out when they are still a bit soft in the center. When cooling down they get firmer, but inside they stay soft, which means perfect.
INGREDIENTS / ZUTATEN
(6-8 cookies)
2/3 cup (85g) all-purpose flour*
1/4 cup (30g) cocoa powder*
1/2 tsp. baking soda
1 pinch of salt
1/4 cup (60g) butter, at room temperature
1/2 cup (100g) brown sugar*
1/2 tsp. vanilla extract*
1 medium egg
3/4 cup (100g) semi-sweet chocolate chips*
1/2 cup (60g) macadamia nuts*, chopped
*I used unsalted macadamia nuts. If you only have salted ones, you can skip the salt in the recipe.
(6-8 Cookies)
85g Mehl (Type 405)*
30g Kakaopulver*
1/2 TL Natron
1 Prise Salz
60g weiche Butter
100g brauner Zucker*
1/2 TL Vanille Extrakt*
1 Ei (M)
100g Zartbitter Schokoladendrops*
60g Macadamianüsse*, gehackt
*Ich hab’ ungesalzene Macadamianüsse verwendet. Wer nur gesalzene findet, kann das Salz im Rezept rauslassen.
DIRECTIONS / ZUBEREITUNG
1. Preheat the oven to 180°C (350°F). Line two baking sheets with baking parchment and set aside. Mix the flour, cocoa powder, baking soda and salt. Set aside. Chop the macadamia nuts.
2. In a large bowl mix the butter with the sugar until light and fluffy. Add the egg and vanilla extract and mix until well combined. Add the flour mixture and mix until just combined – do not overmix. Fold in the chocolate chips and chopped macadamia nuts. Use a cookie scoop or tablespoon to form dough balls (about 2 tablespoons each).
3. Place the dough balls on the baking sheets with some space in between. Bake the cookies for about 10-12 minutes – the edges should be crisp, but the center should still be a bit soft. Take out and let cool down on the baking sheets until you can move them, then transfer to a wire rack and let cool down completely.
1. Den Ofen auf 180°C (350°F) Ober-/Unterhitze vorheizen. Zwei Backbleche mit Backpapier auslegen und zur Seite stellen. Das Mehl mit Kakao, Natron und Salz vermischen – ebenfalls zur Seite stellen. Die Macadamianüsse grob hacken.
2. Die Butter mit dem Zucker in einer großen Schüssel hell und luftig aufschlagen. Das Ei und den Vanille Extrakt dazugeben und alles gut verrühren. Die Mehlmischung zugeben und nur kurz unterrühren. Die Schokoladendrops und gehackten Nüsse unterheben und dann mit einem Eisportionierer oder Esslöffel kleine Teigkugeln formen (etwa 2 EL Teig je Kugel).
3. Die Teigportionen mit genügend Abstand auf den Backblechen platzieren. Die Cookies für etwa 10-12 Minuten backen – die Ränder sollten fest sein, die Mitte aber noch etwas weich. Aus dem Ofen nehmen, auf den Blechen etwas abkühlen und dann auf einem Kuchengitter komplett auskühlen lassen.
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Here is a version of the recipe you can print easily.
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Double Chocolate Macadamia Cookies
- Prep Time: 00:15
- Cook Time: 00:12
- Total Time: 00:30
- Yield: 8 1x
- Category: Cookies
- Method: -
- Cuisine: United States
- Diet: Vegetarian
Description
Best combination ever! Loads of chocolate and macadamia nuts. Simply the best cookies for chocolate lovers. Easy to make and really delicious!
Ingredients
2/3 cup (85g) all-purpose flour*
1/4 cup (30g) cocoa powder*
1/2 tsp. baking soda
1 pinch of salt
1/4 cup (60g) butter, at room temperature
1/2 cup (100g) brown sugar*
1/2 tsp. vanilla extract*
1 medium egg
3/4 cup (100g) semi-sweet chocolate chips*
1/2 cup (60g) macadamia nuts*, chopped
Instructions
1. Preheat the oven to 180°C (350°F). Line two baking sheets with baking parchment and set aside. Mix the flour, cocoa powder, baking soda and salt. Set aside. Chop the macadamia nuts.
2. In a large bowl mix the butter with the sugar until light and fluffy. Add the egg and vanilla extract and mix until well combined. Add the flour mixture and mix until just combined – do not overmix. Fold in the chocolate chips and chopped macadamia nuts. Use a cookie scoop or tablespoon to form dough balls (about 2 tablespoons each).
3. Place the dough balls on the baking sheets with some space in between. Bake the cookies for about 10-12 minutes – the edges should be crisp, but the center should still be a bit soft. Take out and let cool down on the baking sheets until you can move them, then transfer to a wire rack and let cool down completely.
Notes
*I used unsalted macadamia nuts. If you only have salted ones, you can skip the salt in the recipe.
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Unable to leave a review, but my boyfriend and I made these last night and they are sooooo delicious! The cookies are brownie-like and rich (which we love) and the nuts just make it perfect! The cookies are gooey when you take them out of the oven. They didn’t quite flatten out as much as we expected so they’re a bit thick. Will definitely be bookmarking this recipe for future use. Thanks!
Hello, Marc, the recipe sounds delicious. I wonder if I can sub olive oil for the butter?
Hi Daria,
Haven’t tried it in this recipe but normally you can do that. The amount of oil should be about 1/2 to 3/4 of the amount listed for butter.
Cheers
Marc
Thank you! Your blog is a treasure trove of a cookie lover. Must try these recipes!
Absolutely delicious. Just a bit too sweet for me :)
Doubled the recipe and may use just 3/4 cup sugar instead..
Thanks for a great recipe!
Quadrupled this recipe tonight to make it for work & I already know everyone will be obsessed as they’re coming out of the oven. This is the perfect chocolate + nut cookie recipe! Think brownie in cookie form and you will not be disappointed. Thank you so much for providing the weight measurements as this makes for a much more predictable and repeatable recipe that I can look forward to making again!