Today’s post was to be something different. Cookies were not on the schedule yet. What I had planned was this gorgeous color contrasting and flavorful dish. It would be the whole feast for the eyes and tummy thing. Flavor was a total success. Color could only be classified as disgusting. Be warned folks, purple sweet potatoes cooking in yellow curry sauce becomes a horrid color. Anyway, back to the drawing board on that one. So next up became Macadamia Nut Chocolate Chip Cookies.
These cookies happened because of a gift. Our friends from Hawaii had vacationed with us in Napa. They brought us a big bag of dry roasted macadamia nuts with sea salt and two bags of Kona coffee. I haven’t had either in a very long time. I tore into both right after we returned from the trip. Then I looked at the nuts and thought how great they would be in cookies.
Deciding which cookies was the next thing to do. I perused the internet and found about a million or so recipes for ones with white chocolate chips. Well, me and white chocolate don’t really get along. I have an allergic reaction if I eat too much of it. I remembered having chocolate covered macadamias in Hawaii and decided to go with milk chocolate chips.
The recipe is a basic chocolate chip cookie one. The only changes are using macadamia nuts and having to reduce the salt because of them being salted. Macadamia Nut Chocolate Chip Cookies are buttery, even extra so because of the buttery flavor of the nuts. Milk chocolate is milder and does not overpower macadamia’s soft flavor. The cookies are soft and chewy yet could be on the crispy side if baked a little longer.
What nut have you not had in a while? And why? Is it a splurge thing? Or perhaps availability? The reason I haven’t had macadamias is simply because of being in a rut of getting other ones. This was a nice change and wonderful gift. It is inspiring me to use them in other recipes like Mixed Berry Bread or Nutty Wedges with Brown Sugar Whipped Cream. The holiday baking season is coming so there will be lots of opportunities for using them. Stay tuned…
Macadamia Nut Chocolate Chip Cookies
- 1 cup unsalted butter at room temperature
- 3/4 cup granulated sugar
- 3/4 cup firmly packed light brown sugar
- 2 eggs at room temperature
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 cups milk chocolate chips
- 1 cup chopped dry roasted macadamia nuts with sea salt
Preheat oven to 375°F. Line baking sheets with parchment paper or non-stick liners.
Beat butter, sugar, and brown sugar in a large bowl until creamy.
Add eggs and vanilla, one at a time, beating well after each addition.
Whisk together flour, baking soda, and salt. Add to creamed mixture and beat until combined.
Stir in chocolate chips and nuts.
Drop by tablespoonfuls 2 inches apart onto baking sheets.
Bake until edges are golden brown, about 9 to 11 minutes.
Cool cookies on baking sheets for 1 minute then transfer to a wire rack and cool completely.
Buttery Macadamia Nut Chocolate Chip Cookies are a marvelous treat loaded with milk chocolate chips and Hawaiian salted macadamia nuts.
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