I was organizing the food in my kitchen cabinets and I found that I had some macadamia nuts. Hmmm, I wondered how could I use these up? I instantly thought of Pepperidge Farm’s Sausalito Milk Chocolate Macadamia cookies and that inspired me to make these delicious chocolate macadamia nut cookies. I should have been thinking of a healthy way to use them since I’ve been on a health kick lately but dessert wins again. 🙂
Chocolate Chip Macadamia Nut Cookies Recipe
(Makes 24 cookies)
Note on the preparation time: The dough is chilled for 2 hours.
- 1/2 cup butter (equivalent to 1 stick)
- 3/4 cup white sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 and 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 and 1/2 cups chocolate chips
- 3/4 cup macadamia nuts, chopped
- In a medium bowl, cream together the butter and sugar.
- Beat in the egg and vanilla extract until it’s all combined and set the wet ingredients aside.
- In a large bowl, whisk together the flour, baking soda, and salt.
- Gradually mix the dry ingredients into the wet ingredients.
- Gently mix in the chocolate chips and macadamia nuts.
- Chill the dough for 2 hours.
- Preheat the oven to 375 degrees F.
- Scoop about 1 and 1/2 tablespoons of dough into balls, and place about 2 inches apart on an ungreased baking sheet.
- Bake in the preheated oven for 8 to 10 minutes or until the edges of the cookies are slightly brown. The center of the cookies may look under baked but they will set as they cool. Let the cookies rest on the baking sheet for about 2 minutes and then move them to a wire rack to cool completely.
Store the cookies in an air tight container on the counter or in a zip lock bag in the freezer.
Gradually mix the dry ingredients into the wet ingredients just until they are combined.
I like to chill many kinds of cookie dough, like this one, because it helps prevent the cookies from spreading when they bake.
I love my new silicon baking mats! With all the baking I do I can’t believe it’s taken me this long to buy them. They worked like a charm. The bottom of the cookies baked evenly and they were easy to remove from the baking mat. They are an awesome investment and I’d recommend them to anyone. 🙂
Mmm so much chocolate! I wanted the chocolate chips to shine in these cookies which is why I used more chocolate chips than macadamia nuts.
These cookies are so crunchy and buttery!
I only used white sugar in this recipe. If I wanted a softer chocolate chip cookie then I would have played with the sugar content by adding some brown sugar and reducing the amount of white sugar. However I was going for the crunch factor here and I definitely achieved that. 🙂
I have to admit that I prefer a soft and chewy cookie any day of the week. However since the goal was to imitate those notorious Pepperidge Farm cookies, a crunchy cookie was the way to go.
Isn’t it a cookie a day that keeps the doctor away? 😉
Adapted from: All Recipes
Note: Not a paid advertisement for Pepperidge Farm. I’m just sharing my opinion.
A fan of chocolate chip cookies? Try these awesome Gluten-Free Peanut Butter Chocolate Chip Cookies.