Chocolate Macadamia Nut Cookies are your secret weapon. These Subway-size cookies are crisp on the outside and chewy in the center, consistently winning hearts and tummies alike.
- How to Soften Butter
- How to Get Uniform Sized Cookies
- Do You Need to Chill Cookie Dough?
- Recipe
Ingredients
This Chocolate Macadamia Nut Cookie recipe starts with familiar pantry staples: all-purpose flour, cocoa powder, brown and granulated sugar, eggs, butter, vanilla, baking soda and baking powder. The combination of cocoa for depth, white chocolate morsels for buttery sweetness, and chopped macadamia nuts gives these cookies their distinctive flavor and texture.
Macadamia Nuts. Use unsalted whole macadamia nuts and chop them before adding to the dough. One cup of chopped nuts is enough for this batch.
Cocoa Powder. A good-quality natural cocoa like Hershey’s is convenient and works well here. Dutch-process cocoa will also work but may slightly change the flavor profile.
White Chocolate Morsels. White chocolate morsels (often labeled as white candy morsels) add a rich, buttery sweetness that balances the cocoa and nuts.
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How to Soften Butter
Softening butter quickly is convenient when you don’t have time to let it sit at room temperature. One simple method: heat a cup of water in the microwave for two minutes, then place the sealed cup of room-temperature butter in the microwave with the door open. The residual heat will gently soften the butter in about 10–15 minutes. Watch carefully so it doesn’t melt.
If you prefer alternatives, there are several safe methods to soften butter—like cutting it into small cubes or using a rolling pin to flatten it between sheets of parchment—each works depending on how much time you have.
How to Get Uniform Sized Cookies
A cookie scoop is the easiest way to get consistently sized cookies. I use a 1.5″ scoop to achieve a generous Subway-style cookie. Scoop the chilled dough directly onto a parchment-lined baking sheet, spacing scoops about 2 inches apart. Using a scoop ensures even baking and uniform appearance without rolling each ball by hand.
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Do You Need to Chill Cookie Dough?
Chilling cookie dough is optional but recommended when you want thicker, chewier cookies. Chilling firms the fat in the dough so the cookies spread less in the oven, allowing the centers to stay soft while the edges crisp up. For these chocolate macadamia cookies, refrigerate the dough for at least four hours—overnight is ideal.
When baking chilled dough, remove the cookies from the oven while the centers still look slightly underdone. The cookies will continue to set on the hot sheet once removed, producing that desirable chewy center and slightly sunken middle. If you skip chilling, expect thinner, crisper cookies that still taste good but won’t have the same chew.
More Cookie Recipes
- Apricot Shortbread Cookies
- Dulce de Leche Brownies
- White Chocolate Blondies
- Raspberry White Chocolate Blondies
Recipe
For more information, check the recipe details in the attached 24Bite post.
Equipment
- Baking Sheets
- Parchment Paper
Ingredients
- 255 grams all-purpose flour (about 2 1/8 cups, spoon and fill)
- 2/3 cup cocoa powder (natural unsweetened)
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 cup unsalted butter (2 sticks), softened
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups white chocolate morsels
- 1 cup macadamia nuts, unsalted and chopped
Instructions
- Whisk together flour, cocoa, salt, baking soda and baking powder in a medium bowl until well combined. Set aside.
- Beat butter, brown sugar and granulated sugar in a large bowl until creamy. Add eggs one at a time, beating well after each. Mix in vanilla extract.
- Gradually add the flour mixture, about 1/2 cup at a time, mixing well after each addition.
- On low speed, fold in white chocolate morsels and chopped macadamia nuts until just combined.
- Cover the dough and refrigerate for a minimum of 4 hours; overnight is best.
- Preheat oven to 350°F (175°C).
- Using a 1.5″ cookie scoop (or about 1 1/2 tablespoons), drop dough onto a parchment-lined baking sheet about 2 inches apart. Keep the dough in rounded scoops; if the dough is too cold to hold shape, let it sit at room temperature for a few minutes before scooping.
- Bake 11–13 minutes. Cookies will appear fudgy in the center—do not overbake. They will continue to set on the baking sheet after you remove them.
- Allow cookies to cool on the sheet until firm enough to transfer, then finish cooling on a wire rack before storing.
Note: The total time assumes limited oven space; you may finish sooner if you can bake more cookies per batch. Chilled dough yields thicker, chewier cookies; unchilled dough will spread and produce thinner, crispier cookies.
Percent Daily Values are estimates. If you require precise nutritional information, calculate based on product labels. 24Bite® is not responsible for variances in ingredient nutrition.
© 2019-2026 Kim Guzman and Christian Guzman. All rights reserved.
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