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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.
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.
Craving more cookies?
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Double Chocolate Macadamia Cookies
- 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
Description
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.
Ingredients
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
Topping
- white chocolate chunks
- semisweet chocolate chunks or baking wafers
- flaky salt
Instructions
- 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.
- 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.
- 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.
- Store cookies in an airtight container at room temperature.
