Macadamia Nut Chocolate Chip Cookies Recipe

Prep

Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. If you like, chill a baking sheet in the refrigerator for firmer spread control.

Brown Butter (optional)

If using brown butter for extra nutty depth: melt 1 cup (same as butter amount) unsalted butter in a light-colored saucepan over medium heat. Swirl as it foams; after the foam subsides watch closely until solids turn deep golden and the butter smells toasty (3–5 minutes). Remove from heat and pour into a heatproof bowl. Let cool 15–20 minutes until warm but not hot (should still be pourable). Use this in place of softened butter in the next step.

Cream Butter and Sugars

In the bowl of a stand mixer fitted with the paddle (or a large mixing bowl with a hand mixer), combine 1 cup softened unsalted butter (or cooled brown butter), 1/2 cup granulated sugar and 3/4 cup packed light brown sugar. Beat on medium speed until light, fluffy and pale, about 2–3 minutes, scraping the bowl once.

Add Eggs and Vanilla

Add 2 large eggs one at a time, mixing on low speed after each addition until just incorporated. Scrape the bowl, then add 2 tsp pure vanilla extract and mix until combined.

Combine Dry Ingredients

In a separate bowl whisk together 2 1/2 cups all-purpose flour, 1 tsp baking soda, 1/2 tsp baking powder, 1 tsp fine sea salt, and 1 tbsp cornstarch. Whisk until evenly distributed.

Incorporate Dry into Wet

With the mixer on low, add the dry ingredients to the butter mixture in two additions, mixing until just combined after each addition. Do not overmix; stop when no streaks of flour remain.

Fold in 1 1/2 cups semi-sweet chocolate chips (or chopped chocolate) and 1 cup coarsely chopped macadamia nuts with a sturdy spatula until evenly distributed through the dough. If dough feels too soft for scooping, chill 30 minutes in the refrigerator.

Portion

Use a 1/4-cup scoop (or two tablespoons for smaller cookies) to portion rounded dough balls and place them 2–3 inches apart on prepared sheets. For extra gooey centers press any exposed chips into the top of each ball gently.

Bake

Bake in the preheated 350°F (175°C) oven for 10–12 minutes for 1/4-cup cookies (8–10 minutes for smaller). Cookies should be golden at the edges and still soft in the center — they will continue to set as they cool.

Finish

Remove sheets from oven and immediately sprinkle a small pinch of flaky sea salt over each warm cookie. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely or enjoy warm for maximum chew.

Store completely cooled cookies in an airtight container at room temperature for up to 4 days. To keep them extra soft, place a slice of bread in the container to maintain moisture; replace the bread every day. Dough can be refrigerated up to 3 days or frozen (shaped) up to 3 months.