Imagine a cookie so decadent, so irresistibly rich, that it transforms an ordinary moment into a spectacular chocolate experience. These Double Chocolate Chunk Macadamia Nut Cookies aren't just another dessert - they're a luxurious journey of intense chocolate flavor and buttery macadamia crunch that will make your taste buds dance with pure delight. Whether you're a serious chocolate lover or just looking to impress your friends and family, this recipe is about to become your new secret weapon in the kitchen.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chunks
- 1 cup macadamia nuts, chopped
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
- In a large mixing bowl, cream together the softened unsalted butter, brown sugar, and granulated sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 2-3 minutes.
- Add the two large eggs one at a time, mixing well after each addition. Then, add the 2 teaspoons of vanilla extract and continue to mix until fully incorporated.
- In a separate bowl, whisk together the 2 cups of all-purpose flour, 1 cup of cocoa powder, 1 teaspoon of baking soda, and 1/2 teaspoon of salt until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can lead to tough cookies.
- Fold in the 1 cup of chocolate chunks and 1 cup of chopped macadamia nuts using a spatula or wooden spoon, ensuring they are evenly distributed throughout the dough.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading during baking.
- Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are set but the centers still look slightly soft. They will continue to firm up as they cool.
- Once baked, remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
- Enjoy your delicious double chocolate chunk macadamia nut cookies with a glass of milk or your favorite beverage!
Tips
- Use room temperature butter and eggs for the smoothest, most consistent dough texture.
- Don't overmix the dough - this can make your cookies tough instead of tender.
- For extra indulgence, use high-quality dark chocolate chunks and fresh macadamia nuts.
- Chill the dough for 30 minutes before baking to prevent excessive spreading.
- Use a cookie scoop for uniform cookie sizes and even baking.
- Allow cookies to cool on the baking sheet for 5 minutes to help them set properly.
- Store in an airtight container to maintain their soft, chewy texture.
- For maximum flavor, slightly toast the macadamia nuts before adding them to the dough.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 30g
Protein: 4g
Fat: 18g
Saturated Fat: 10g
Cholesterol: 45mg
