Chocolate Chip & Macadamia Cookies I

One evening, A and I started to talk about chocolate chip and macadamia nut cookies.  This conversation, not surprisingly opened the can of worms about the differences in American and British biscuits and cookies. That aside, we both agreed that white chocolate isn’t really chocolate, but goes well in these cookies.

To make things a little more “grown up”, we decided to dump in some “real” chocolate chips into the cookie mix as well. We weren’t sure which ones would taste best with the white “chocolate”, so had to sample three varieties: ~70+% dark (bittersweet), ~55% dark (semi-sweet) and milk. I can only imagine the spectacle we were making of ourselves by taking a bit of macadamia nut, white chocolate chip and one of the others and sampling. The tasting went on ad nauseum, and we still couldn’t decide which combination was the best. In the end, we decided to chuck in white and ~55% dark (semi-sweet).

We decided to make two batches: batch A, adapted from my old cookie recipe, and batch B from the chocolate chip packet. Both were pretty good, although I think we both decided that these were better than the others.

TIP: Divide the dough into portions and arrange them so they are not touching on a tray. Freeze until solid, then place into a container/plastic bag until needed. When ready to bake, simply place onto a cold baking tray (cookie sheet/pan) and place into the preheated oven for 2-3 minutes longer than when not frozen.


Makes about 26

Adapted from All Recipes – Best Big, Fat, Chewy Chocolate Chip Cookie


  • 300 g (2 c) plain (all-purpose) flour
  • ½ t bicarbonate of soda (baking soda)
  • 170 g (¾ c) salted butter, at room temperature
  • 220 g (1 c) light muscuvado (light brown) sugar
  • 100 g (½ c) raw cane (turbinado) sugar
  • 1 T vanilla extract
  • 1 whole large egg
  • 1 large egg yolk
  • 340g (2 c) chocolate chips*
  • 125 g (1 c) salted macadamia nuts, roughly chopped

* choose white, dark (bittersweet/semi-sweet), milk or a combination


1. Preheat the oven to 175°C (350°F). Line 2-3 baking trays (pans) with parchment paper.

2. Sift together the flours and bicarbonate of soda and set aside.

3. Cream the butter and sugars until just combined (do not overmix). Beat in the egg, egg yolk and vanilla until light and creamy.

4. Mix in the flour, chocolate chips and macadamia nuts until evenly mixed.

5. Divide the mix into 26 even sized balls, and place onto prepared baking trays (pans), leaving enough room for the cookies to spread  (about 5 cm/2 inches in between). You can freeze the cookie portions here, by placing the tray (pan) into the freezer. Once they are frozen, take the cookie dough and place into a bag/container until needed.

6. Bake for 15-17 minutes, or until the edges are lightly toasted. Cool on a baking sheet for a few minutes before transferring to a wire rack to cool completely. If baking from frozen, allow up to 20 minutes cooking time.


2 thoughts on “Chocolate Chip & Macadamia Cookies I

  1. Pingback: Chewy Chocolate Chip Cookies (gluten-, dairy-, gum-, refined sugar-free) | Honey and Spice

  2. Pingback: Crisp Chocolate and Vanilla Meringue Cookies (Honey-Sweetened) | Honey and Spice

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