Chocolate Chip Macadamia Nut Cookies!

There are tons of chocolate chip cookie recipes to choose from.  I particularly like this recipe as it calls for the use of cold butter rather than soften or melted butter.  Besides it’s taste, cold butter will help provide structure to the cookie.  Given that this recipe calls for (2) cups of chocolate chips and (1) cup of nuts, you will want a hearty cookie that can hold its on own in terms of thickness and texture for all the goodness baked inside.


1 cup firmly packed dark brown sugar

1/2 cup granulated sugar

1 cup cold unsalted butter cut into approximately 16 pieces (1 cup = two sticks)

2 tsp vanilla

2 eggs

2 1/2 cup all purpose flour

1/2 tsp of salt

1/2 tsp of baking soda

2 cups of chocolate chips (semi-sweet or milk) I prefer milk chocolate chips

1 cup of macadamia nuts, sliced


Combine sugars until completely mixed

Add butter pieces and beat on high (scraping down the sides as necessary) until completely combined and a grainy paste is formed (approximately 5 minutes)

Add vanilla and eggs.  Mix thoroughly until the ingredients are incorporated

Add flour, baking soda and salt

Add chocolate chips and macadamia nuts mix until just blended.  You don’t want to over mix the dough

Using a cookie scoop, or spoon, scoop approximately 1/4 cup dough onto a large plate (approximately 15-18).  Cover with plastic wrap and chill in refrigerator for at least 30 minutes.  You want your dough to be cold in order to reduce the dough from spreading and becoming too thin while baking

Preheat oven to 350 degrees

Place dough on a greased cookie sheet (if using parchment paper, I like to spray as well just to ensure the cookies don’t stick)

Bake for 12-14 minutes or until golden brown