Description
These chewy Chocolate Macadamia Cookies are rich, fudgy, and packed with crunchy macadamia nuts and sweet milk chocolate chips. A perfect treat for chocolate lovers, ready in just 20 minutes!
Ingredients
- 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 (e.g., Ghirardelli)
- 1 teaspoon kosher salt
- 1½ teaspoons baking soda
- 2 packages (11 oz each) milk chocolate chips
- 1 cup macadamia nuts, chopped
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
- In a large mixing bowl, combine melted butter and brown sugar. Mix until fully blended.
- Add eggs, almond extract, and vanilla extract. Mix until well combined.
- Add flour, cocoa powder, salt, and baking soda to the bowl. Mix just until incorporated.
- Fold in macadamia nuts and all but ½ cup of the milk chocolate chips.
- Using a 2-tablespoon cookie scoop, drop dough onto the prepared baking sheet, spacing them 2 inches apart.
- Press 5–6 of the reserved chocolate chips onto the top of each cookie dough ball.
- Bake for 10–12 minutes. Cookies will appear slightly underbaked but should not be runny.
- Allow cookies to cool on the baking sheet for 5–10 minutes, then transfer to a wire rack to cool completely.
Notes
- Use unsweetened cocoa powder, not cocoa mix, for rich chocolate flavor.
- Do not overbake—cookies continue to bake as they cool and will become perfectly chewy.
- Dough can be frozen: roll into balls and freeze. Bake from frozen with 1 extra minute of baking time.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 20mg
