These double chocolate macadamia cookies super soft and chewy like a brownie, but they’re jam-packed with chocolate chips and macadamia nuts. With the chopped macadamia nuts each and every bit will have a piece in it, which is exactly how these cookie should be if you ask me. Plus, they bake up beautifully every single time!
First off, I like to get all of my ingredients together and ready . I add the butter to the sugars and get all of the dry ingredients in a bowl. It will make it easier when you start so you don't have to stop and measure anything.
Start by creaming the butter with the sugars until the butter and sugar combine smooth. Add the egg and vanilla extract and mix smooth.
Add the dry ingredients in slowly, the batter will be thick, but all of flour mixture will incorporate in just fine.
Stir in the chocolate chips and macadamia nuts. Once mix in completely, with a 1-1/2tablespoon ice cream scoop, place the cookie balls 2 inches apart on a baking sheet lined with parchment paper or a silicon baking mat. Cover with cling film and chill in the refrigerator for at least 2 hours or up to 48.
When ready to bake, preheat the oven to 350F degrees. Bake cookies for 10-12 minutes until the tops are just set. Remove from oven and let cool on their tray for 5 minutes before transferring to a wire rack to continue cooling.
Hey everyone, I am Dan and Live in Minnesota. I am here to show you the wonderful world of cooking and baking. As being a young boy in the kitchen to being a chef for over 10 years, I will show you the great recipes I have used over the years and what I do next. Please stick around and Enjoy!!