Chocolate Macadamia Nut Cookies

My friend Ashley came over for dinner the other night and brought me a few of
these homemade cookies, and can I just say HEAVEN! They were so delicious, and she said very easy to make.

I am usually not a sweet, chocolate, eater...I am more of the vanilla and fruit type. These though were not too sweet, and so light. I think it was because of the bittersweet chocolate and very little flour. I can't wait to make them myself!

Thanks Ashley for sharing this cookie recipe! I would love to hear from you. Enjoy!

Serving Size: 30 Cookies

1/2 lb Bittersweet Chocolate Chopped
1 1/2 oz Unsalted Butter (I used a little more for moistness)
1/2 Cup Sugar
2 Eggs
1/2 tsp Vanilla Extract
Pinch salt (tiny pinch, if any)
1/4 Cup All-Purpose Flour
1/8 Tbsp Baking Powder
1/2 lb White Chocolate Chips
1/4 lb Chopped Macadamia Nuts

  • In a double boiler, over simmering water melt the bittersweet
    chocolate and butter, stirring constantly
  • In a large mixing bowl, whisk together the sugar, eggs, vanilla extract, and salt
  • In a separate bowl, sift together the flour and baking powder
  • Combine the chocolate, flour, and egg mixtures together
  • Stir in the White Chocolate Chips and Macadamia Nuts
  • Rest dough in refrigerator until it begins to set up, but is still soft enough to spoon out
  • Preheat the oven to 325°
  • Drop 1Tbsp portions of dough 2" apart
  • Use parchment paper, cooking stone, or non-stick pan
  • Bake for 12 minutes
  • Cool on the sheet pan for 10 minutes for crunchier cookies or 1-2 min and transfer to wire rack for softer cookies


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