These chunky, thick cookies are bursting with goodness with every bite. They feature a thick, soft cookie structure loaded with macadamia nuts, white, and milk chocolate morsels.
Last week I made delicious white chocolate, lemon, and macadamia nut cookies that everyone loved. I had some extra white chocolate morsels, and macadamia nuts left over that I wanted to use up. That is where my inspiration for this macadamia nut cookie combination came from. I used a tried and true chocolate chip recipe base that is a no-spread cookie. Overall, this recipe worked so well that I can’t wait to have extra cookie add-ins leftovers to experiment further with different cookie combinations.
This cookie is perfect for cookouts, parties, potlucks, or even the holiday season. Every chunky bite is bursting with texture, and a lovely flavor of sweet, nutty goodness. I loved these with a hot cup of coffee, or as an after-dinner snack. They also freeze well which is always appreciated.
Why We Love These Cookies
- We get to use leftover add-ins like small amounts of chocolate chips and nuts
- They are no spread cookies.
- They taste delicious with the milk and vanilla chocolate chips.
- You can use cold, salted butter in this recipe.
- They freeze well for future desserts.
Macadamia Nut Chocolate Chip Cookies Ingredients
- Butter – This recipe is a gem because you can use cold, salted butter.
- Sugar – Both brown and white sugar are used.
- Egg – Provides structure and moisture-we use farm fresh eggs
- Vanilla extract – Adds a classic warmth to the cookie.
- All-purpose flour – All-purpose flour is our go-to flour.
- Cornstarch – Add structure and a nice texture to cookies.
- Salt – Enhances the cookie flavor.
- Baking soda – Helps these to bake up fluffy.
- Macadamia nuts – Adds a delicious texture and flavor to the cookies.
- Chocolate Morsels – Both white and milk add a tasty flavor to the cookie base.
How to Make These No-Spread Cookies
- Preheat the oven to 375℉ and line two baking sheets with parchment paper.
- In a stand mixer, cream butter, and sugars. Add vanilla extract and egg; mix well.
- Mix flour, baking soda, salt, and cornstarch in a medium bowl.
- Reduce the mixer speed and slowly add the dry and wet ingredients until combined.
- Fold in the nuts, and chocolate morsels.
- Scoop cookies onto a parchment-lined baking sheet, 2 inches apart.
- Bake for 10-12 minutes or until cookie edges are slightly golden-brown.
- Cool cookies for 5 minutes before transferring to a wire rack.
- Repeat until all cookies have been baked. Enjoy!
Storing these Cookies
These cookies last up to four days in an airtight container on the counter in a cool, dry place. They taste even better the second day once the flavors meld. You can also store the cooled and baked cookies in the freezer for up to 3 months. I prefer to use the FoodSaver on mine to keep any possible freezer burn at bay.
More Cookies to Try Today
- Thick Peanut Butter Cup Chocolate Chip Cookies
- The Best Snowball Cookies
- Fudge Brownie Cookies
- Lemon Cool Whip Cookies
- Maraschino Cherry Cookies
Macadamia Nut Chocolate Chip Cookies
Equipment
- oven adjusted to the center rack position
- 1 stand mixer fitted with paddle attachment
- 2 medium baking sheets
- two-tablespoon size cookie scoop
- rubber spatula
- Measuring cups and spoons
- spatula
- wire rack for cooling
Ingredients
- ½ cup salted butter cold
- ½ cup granulated white sugar
- ½ cup firmly packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- 1 teaspoon cornstarch
- ¼ teaspoon salt
- ½ teaspoon baking soda
- ½ cup macadamia nuts
- ½ cup white chocolate chips
- ½ cup milk chocolate morsels
Instructions
- Preheat the oven to 375℉ and line two baking sheets with parchment paper.
- In a standmixer, cream butter ,and sugars. Add vanilla extract, egg; mix well.
- Mix flour, baking soda, salt, and cornstarch in a medium bowl.
- Reduce mixer speed and slowly add the dry ingredients to the wet ingredients until just combined.
- Fold in the nuts, and chocolate morsels.
- Scoop cookies onto a parchment-lined baking sheet, 2 inches apart.
- Bake for 10-12 minutes or until cookie edges are just slightly golden brown.
- Cool cookies for 5 minutes before transferring to a wire rack.
- Repeat until all cookies have baked. Enjoy!
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