Let’s talk about these chocolate chip macadamia nut cookies. These cookies are diet breakers. They are GOOD. Like, really really good. Now that it’s Labor Day, it’s time to heat up our ovens (and our houses!). Break your oven in again this Fall with these cookies!
They are so delicious… even writing this post I just want to lick my screen.
You see, we had a bunch of leftover macadamia nuts from our trip to Hawaii. The recipe calls for regular macadamia nuts. I used honey covered macadamia nuts.
WHOA. If you happen to have honey coated macadamia nuts, you will make these cookies extraordinary. Like the bomb diggity.
Chocolate Chip Macadamia Nut Cookies
- 3 cups all-purpose flour
- 1 tsp. baking soda
- 1 tsp. salt
- 1 cup unsalted butter, softened
- 2/3 cup brown sugar, firmly packed
- 1 1/3 cup granulated sugar
- 2 eggs
- 2 tsp. vanilla
- 1 3/4 cups chopped macadamia nuts
- 2 cups semi-sweet chocolate chips
- Preheat oven to 350F.
- Beat the butter, granulated sugar and brown sugar together until creamy. Then add the eggs and vanilla. Beat until well blended.
- In a separate bowl, mix the flour, baking soda and salt. Then pour the mixture into the butter mixture. Mix together until well blended.
- Lastly, stir the nuts and chocolate chips in.
- Drop rounded spoonfuls of batter onto uncreased baking sheets. Bake for roughly 12 minutes or until a light brown.
- Cool for 5 minutes on the tray and then remove cookies from sheets and place on cooling rack.
Regular macadamia nuts though work too… and the cookies are still glamorous with them. They remind me of those Sausalito cookies from the store by Pepperidge Farm. You know which ones? Except those ones are crunchy.
Go ahead, make them. I dare you. I suggest bringing them to work or an event so you don’t eat them all yourself.
extreme yumminess, pinned! xo