Double Chocolate Macadamia Cookies

Buttery macadamia nuts, sweet white chocolate chunks, and rich semisweet chocolate wafers are a match made in cookie heaven. These buttery double chocolate macadamia cookies bake up ultra chewy, with golden edges and plenty of rich chocolate.

Double Chocolate Macadamia Cookies

Topped with a shower of flaky salt to enhance the flavor and balance the sweetness, these cookies may just be the perfect update to the classic chocolate chip.

Double Chocolate Macadamia Cookies

Craving more cookies?

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Double Chocolate Macadamia Cookies

Double Chocolate Macadamia Cookies

  • Author: Laura Kasavan
  • Prep Time: 35 minutes
  • Cook Time: 11 minutes
  • Total Time: 4 hr 46 min (includes chilling)
  • Yield: 34 cookies
  • Category: Dessert
  • Method: Bake
  • Cuisine: American
Save Recipe


Buttery double chocolate macadamia cookies bake up ultra chewy, with golden edges and plenty of rich chocolate. Topped with flaky salt, these are cookie bliss! Recipe makes 34 cookies.



  • 2 cups flour
  • 1 tsp cornstarch
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 12 Tbsp unsalted butter, at room temperature
  • 3/4 cup sugar
  • 3/4 cup light brown sugar
  • 1 large egg plus 1 egg yolk
  • 2 tsp vanilla extract
  • 3/4 cup roasted macadamia nuts, chopped
  • 3 ounces white chocolate, chopped
  • 3/4 cup semisweet chocolate chunks or baking wafers


  • white chocolate chunks
  • semisweet chocolate chunks or baking wafers
  • flaky salt


  1. Whisk together flour, cornstarch, baking soda, and salt in a medium bowl. Beat butter and sugars in a large mixer bowl at medium speed until creamy; beat in egg, egg yolk, and vanilla until combined. Reduce speed to low and gradually add flour mixture; beat just until incorporated. Fold in macadamia nuts and chocolate. Cover dough and chill in the refrigerator for at least 4 hours or overnight.
  2. Preheat oven to 350°F (If cookie dough has chilled overnight, let stand at room temperature for 30 minutes before baking). Line two baking sheets parchment paper. Form 1 1/2-inch balls of dough and place two inches apart on prepared baking sheets (9 per baking sheet). Flatten mounds slightly and top with chocolate, pressing gently to adhere.
  3. Bake, rotating pans halfway through, for 9-11 minutes, until edges are set. Cool for 5-10 minutes on baking sheets, then transfer to a wire rack. Sprinkle cookies with flaky salt and let cool completely.
  4. Store cookies in an airtight container at room temperature.

Keywords: Chocolate, Macadamia, Macadamia Cookies, Cookies


This post may contain affiliate links. Please see my disclosure policy.

Leave a Comment & Rate this Recipe

If you love this recipe, please consider leaving a comment and review to help other readers. If you have a question, I'd love to hear from you too.

As always, thanks for your feedback!

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. Oooh, double chocolate AND macadamia nuts!!! You’ve just made one of my favorite cookies even better!

  2. Those little pockets of melted chocolate + macadamia nuts and sea salt are legit making me drool! 🤤They look so good!

  3. Oh my! I want one too! What a gorgeous cookie! You’ve captured all the #CookieMagic Laura.

  4. Absolutely a winning combination Laura! Wish I could grab one though my screen!