Chocolate Chip Macadamia Cookies
Prep time
Cook time
Total time
Chocolate Chip are a classic favorite of kids and adults alike. Adding macadamia nuts makes them even more irresistible!
Recipe type: Dessert
Cuisine: American
Serves: 40 large cookies
  • 1 ½ Cups Macadamia Nuts, toasted
  • 5 ounces (1 cup) Brown Sugar
  • 5 ounces (1 cup) Cane Sugar
  • 14 ounces (3 ½ sticks) unsalted butter, room temperature
  • 4 Eggs
  • 1 Tablespoon Vanilla Extract
  • 1 Pound (4 Cups) Bread Flour
  • 4 Ounces (1 cup) Almond Meal
  • 1 ½ teaspoons salt
  • 2 teaspoons baking soda
  • 1 Pound (2 ½ cups) Chocolate Chips
  1. Cream the butter and both sugars with the paddle attachment of your mixer very well, 5-8 minutes. Scrape down the bowl and mix an additional 2 minutes.
  2. Meanwhile, toast the macadamia nuts at 350 F for 5-10 minutes until lightly golden and fragrant. Let cool then coarsely chop. If using already roasted nuts, there’s no need to toast.
  3. Add beaten eggs and vanilla extract gradually with the mixer on low and beat on medium speed for about 1 minute or until the eggs are incorporated.
  4. Combine the flour, salt and baking soda. Add to the creamed butter mixture. Mix for about 1-2 minutes to develop the gluten=chewier cookies.
  5. Add the chopped macadamia nuts and chocolate chips.
  6. Using an ice cream scoop or 2 tablespoons, scoop the cookie dough onto a parchment lined baking sheet.
  7. Freeze for 30 minutes. Flatten each cookie with the palm of your hand.
  8. The cookies can be baked right away or frozen with parchment in between in ziplock bags or a large container. When you are ready to bake, no need to defrost, just place the flattened frozen cookies on a lined baking sheet and bake in a preheated 350 F oven for 6 minutes, then turn the pan around and bake for an additional 6-8 minutes.
  9. Lastly, savor and enjoy!
For the flour, I like to use 7 grains, about an ounce of each: Barley, Millet, Spelt, Kamut, Oats, Brown Rice. I use whole wheat or white whole wheat for the rest of the amount.
I also like to add a tablespoon of ground flax, psyllium husks, and hemp seeds.
Recipe by Welcome 2 Our Table at