Chocolate Macadamia Cookies

These chocolate macadamia cookies are rich, chewy, and loaded with crunchy macadamia nuts and melty milk chocolate chips in every bite. With a deep chocolate base, a hint of almond, and buttery texture, this cookie recipe is perfect for chocolate lovers who want a little extra crunch and indulgence. Ready in just 20 minutes, these are a must-bake for any occasion.

Why You’ll Love This Recipe

• Quick and easy: Just 10 minutes of prep and 10 minutes to bake.

• Decadent flavor: Rich cocoa dough with sweet milk chocolate chips.

• Perfect texture: Fudgy centers and crisp edges.

• Loaded with goodies: Every bite is packed with macadamia nuts and chocolate.

• Great for sharing: Makes a large batch—perfect for parties or gifting.

• Freezer-friendly: Bake from frozen for fresh cookies anytime.

• Simple ingredients: No fancy tools or special ingredients needed.

• Customizable: Swap mix-ins to suit your taste.

• Crowd-pleaser: Always a hit at potlucks and gatherings.

• Irresistible aroma: Your kitchen will smell like a chocolate dream.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 cup melted butter

• 1 cup packed light brown sugar

• 2 large eggs

• ½ teaspoon almond extract

• 2 teaspoons vanilla extract

• 1½ cups all-purpose flour

• 1 cup unsweetened cocoa powder

• 1 teaspoon kosher salt

• 1½ teaspoons baking soda

• 2 packages (11 oz each) milk chocolate chips

• 1 cup macadamia nuts, chopped

Directions

1. Preheat oven to 350°F (177°C). Line a baking sheet with parchment paper and set aside.

2. In a large bowl, mix the melted butter with the brown sugar until well combined.

3. Add the eggs, almond extract, and vanilla extract. Mix until smooth.

4. Stir in the flour, cocoa powder, salt, and baking soda. Mix just until combined.

5. Fold in the macadamia nuts and all but ½ cup of the milk chocolate chips.

6. Use a 2-tablespoon cookie scoop to drop dough onto the prepared baking sheet, spacing them about 2 inches apart.

7. Press 5–6 reserved chocolate chips onto the tops of each cookie dough ball.

8. Bake for 10–12 minutes. The cookies will look soft and slightly underbaked.

9. Let cool on the baking sheet for 5–10 minutes before transferring to a wire rack to cool completely.

Servings and timing

• Servings: 34 cookies

• Prep Time: 10 minutes

• Cook Time: 10 minutes

• Total Time: 20 minutes

Variations

• Dark chocolate version: Use dark chocolate chips for a deeper cocoa flavor.

• White chocolate macadamia: Swap the milk chocolate chips for white chocolate.

• Add coconut: Fold in ½ cup shredded coconut for a tropical twist.

• Nut-free: Omit macadamia nuts or replace with seeds like sunflower or pumpkin.

• Espresso kick: Add 1 teaspoon espresso powder to intensify the chocolate flavor.

• Sea salt finish: Sprinkle a bit of flaky sea salt on top before baking.

• Gluten-free: Use a 1:1 gluten-free baking flour blend.

• Mini version: Use a 1-tablespoon scoop for smaller bite-sized cookies.

• Chocolate chunks: Replace chips with chopped chocolate bars for larger melty pockets.

• Stuffed surprise: Press a small caramel or peanut butter cup into the center of each dough ball before baking.

Storage/Reheating

Room temperature: Store cooled cookies in an airtight container for up to 5 days.
Freezer (baked): Freeze in a single layer, then transfer to a bag or container. Thaw at room temperature.
Freezer (dough): Scoop dough into balls and freeze. Bake directly from frozen, adding 1–2 extra minutes to the baking time.
Reheating: Microwave for 10–15 seconds for that warm, gooey fresh-out-of-the-oven feel.

FAQs

Can I use raw macadamia nuts?

Yes, raw or lightly roasted macadamia nuts work well. Just avoid salted ones unless you reduce added salt in the recipe.

Do I need to chill the dough?

Nope! These cookies are designed to be baked immediately—no chilling required.

Can I use Dutch-processed cocoa?

Yes, Dutch-processed cocoa works fine, but it may slightly alter the color and flavor.

Why do I need to press extra chocolate chips on top?

It gives the cookies a picture-perfect look and ensures chocolate in every bite.

How do I know when the cookies are done?

They should look set around the edges but soft in the center. They’ll firm up as they cool.

Can I double the recipe?

Absolutely—just make sure to mix the dough in a large enough bowl and bake in batches.

Can I use white chocolate instead?

Yes! White chocolate pairs beautifully with macadamia nuts and adds sweetness.

How long does the dough last in the fridge?

You can refrigerate the dough for up to 3 days before baking. Let it sit at room temp for 10–15 minutes if it becomes too firm to scoop.

Are these cookies chewy or crisp?

They’re chewy with a slightly crisp edge—perfectly fudgy in the middle.

What’s the best way to chop macadamia nuts?

Use a sharp knife or pulse briefly in a food processor, but don’t over-process or they’ll become too fine.

Conclusion

Chocolate macadamia cookies combine rich cocoa flavor with creamy milk chocolate and buttery macadamia crunch in one irresistible treat. Easy to make, freezer-friendly, and ready in just 20 minutes, they’re the ultimate go-to cookie for any occasion. Whether you bake them for a party, a gift, or just a midnight snack, they’re guaranteed to disappear fast!