Chocolate Chips Macadamia Nuts Cookies

Ingredients

• 240 g (2 cups)plain flour
• 1egg
• 1egg yolk
• 170 g (3/4 cup)unsalted butter, softened at room temperature
• 300 g (1 1/2 cups)sugar
• 2.5 ml (1/2 tsp)bicarbonate of soda
• a pinchsalt
• 15 ml (1 tbsp)vanilla extract
• 135 g (1 cup)macadamia nuts
• 85 g (1/2 cup)white chocolate chips
• 85 g (1/2 cup)butterscotch chocolate chips

Instructions

1. 1

   Mix dry ingredients

   In a bowl, combine the flour, salt and bicarbonate of soda.

2. 2

   Whisk butter mixture

   In a separate bowl, whisk the egg, egg yolk, sugar and softened butter until combined.

3. 3

   Add vanilla

   Add the vanilla extract and whisk again for a couple of minutes.

4. 4

   Combine mixtures

   Pour the flour mixture into the egg mixture and mix until combined.

5. 5

   Add the mix-ins

   Add the macadamia nuts, white chocolate chips and butterscotch chocolate chips.

6. 6

   Finish the dough

   Use a rubber spatula to fold the additions into the cookie dough.

7. 7

   Prepare the oven

   Preheat the oven to 163°C (325°F) and line a baking sheet with baking parchment.

8. 8

   Portion the dough

   Use a spoon to drop balls of dough onto the lined baking sheet.

9. 9

   Flatten the cookies

   Wet your hands and press each dough ball to flatten it slightly.

10. 10

    Bake the cookies

    Bake for 15 minutes, or until the edges are lightly browned. The centre should still feel soft rather than hard when touched.

11. 11

    Rest on the tray

    Remove the baking sheet from the oven and leave the cookies on it for 5 minutes before lifting them off.

12. 12

    Cool completely

    Let the cookies cool completely before storing them in a jar.

What are macadamia chocolate chip cookies?

These are American-style drop cookies: spoonfuls of dough are baked on a tray until their edges turn golden while the centres stay soft. The combination of macadamias and sweet chips gives this version a rich, crunchy finish.

Macadamias are native to Australia, while the drop-cookie style is strongly associated with American home baking. Here, buttery dough and three sweet, nutty additions make each bite varied.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1300 calories, 12g protein, 153g carbs, 73g fat.

The flour and sugar provide most of the carbohydrates, while the butter, macadamias and chocolate chips contribute much of the fat. Eggs, nuts and flour provide some protein, but this is still a rich, sweet cookie; pair a portion with fruit or plain yoghurt for a more balanced plate.

The ingredients that shape the dough

Softened butter: this is whisked with the sugar and eggs to form the base of the dough. It should be soft enough to mix, but not melted.

Egg and yolk: the whole egg and extra yolk help bind the ingredients and contribute to a tender, rich cookie.

Three mix-ins: macadamias bring crunch, while white chocolate and butterscotch chips add sweetness. Fold them in at the end so they remain evenly distributed.

How to combine the dough

Dry ingredients: mixing the flour, salt and bicarbonate of soda together first helps distribute the raising agent through the dough.

Wet mixture: whisk the butter, sugar, egg and yolk until they are combined, then add the vanilla. The method calls for whisking the vanilla in for a couple of minutes.

Gentle finishing: once the flour mixture goes in, mix until combined, then fold in the nuts and chips with a rubber spatula. Stop when the additions are spread through the dough.

Shaping and baking cues

Even portions: spoon the dough onto the lined baking sheet, leaving space between portions for spreading. The recipe does not specify a cookie size, so keep the portions similar for more even baking.

Slight flattening: damp hands help press the dough without as much sticking. Flatten each ball only a little, as directed.

Soft centres: at 163°C, bake for 15 minutes and look for lightly browned edges. The middle should still feel soft when touched; it will firm as the cookies rest.

Why the tray rest matters

Fresh from the oven, these cookies are delicate in the centre. Leaving them on the baking sheet for 5 minutes gives them time to settle before you lift them off.

Transfer them only after this short rest, then let them cool completely before putting them in a jar. Storing them while warm can trap steam and soften their edges.

Serving ideas

Serve the cookies once fully cooled, with tea, coffee or a glass of milk. Their mix of nuts and sweet chips also makes them an easy addition to a sharing plate.

For a more balanced snack or dessert, pair one cookie with plain yoghurt or fresh fruit rather than adding another sweet topping.

Recipe notes & tips

• Bring the butter to room temperature so it is soft enough to whisk with the sugar.
• Mix the dry ingredients together before adding them to the wet mixture.
• Use damp hands to press the dough without it sticking as readily.
• Keep the dough portions similar in size so they bake at roughly the same rate.
• Take the cookies out when the edges are lightly browned and the centres still feel soft.
• Leave the cookies on the baking sheet for the full 5-minute rest before moving them.

Variations

• Toast the macadamias: cool them completely before folding them into the dough for a deeper nut flavour.
• Use dark chocolate chips: swap them for the white chocolate chips for a less sweet, more cocoa-forward variation.
• Add dried cranberries: fold a small handful in with the nuts and chips for a fruity contrast.
• Make smaller cookies: use smaller spoonfuls of dough and start checking them earlier, as they may bake faster.
• Keep the original mix: use all three listed additions for the intended sweet, crunchy combination.

Common mistakes to avoid

• Melting the butter: softened butter is called for; melted butter can change how the dough spreads.
• Overmixing after adding flour: mix only until combined to avoid making the dough tough.
• Skipping the tray lining: use baking parchment to make the cookies easier to lift off.
• Flattening too much: press the dough only slightly, as the recipe directs.
• Waiting for firm centres: take the cookies out when the edges are lightly brown and the middle is still soft.
• Moving them too soon: leave them on the baking sheet for 5 minutes so they can set before lifting.

How to store

Once completely cool, store the cookies in a sealed jar or airtight container at room temperature and eat within about 3–4 days. If they soften, warm them briefly in a low oven until just heated through.

Frequently asked questions