Chocolate White Chocolate Macadamia Nut Cookies
These Chocolate White Chocolate Macadamia Nut Cookies are extra rich, extra chocolatey, and extra good! Double Chocolate Chip Cookies meet White Chocolate Macadamia Nut Cookies for a match made in chocolate cookie heaven! These cookies are chewy in the center with slightly crispy edges—they’re practically perfect!
Servings: 12 cookies
Ingredients
Chocolate White Chocolate Chip Macadamia Nut Cookies
- 1/2 cup unsalted butter, softened
- 2/3 cup brown sugar
- 1/3 cup white sugar
- 1 egg
- 1 1/2 tsp vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 tsp espresso powder, optional; espresso powder brings out the flavor of chocolate without adding any coffee flavor
- 1 cup + 2 Tbsp all purpose flour
- 1/3 cup dark chocolate cocoa powder, regular unsweetened cocoa powder is fine as well
- 1/2 cup roasted and salted macadamia nuts, roughly chopped
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup white chocolate chips
Instructions
- Preheat oven to 350 degrees and line a cookie sheet with parchment paper.
- In a large bowl, beat butter (with a hand mixer or standing mixer) until light and fluffy. Add in brown sugar and granulated, beating the mixture until well combined.
- Next, add in egg and the vanilla extract. Beat until combined.
- Add in salt, espresso powder, and baking soda; mix until combined.
- In a separate bowl, mix flour and cocoa powder together. Slowly incorporate the dry ingredients into the wet ingredients, mixing until combined.
- Add in macadamia nuts, white chocolate chips and semi-sweet chocolate chips. Mix until combined.
- With a medium cookie scoop (about 2 Tbsp of dough per cookie), scoop the dough and spread evenly on the cookie sheets, about 2 inches apart.
- Bake for 15-16 minutes, or until cookies are done.
- Enjoy!