These Chocolate Macadamia Nut Cookies are soft with a nutty crunch.
Chocolate Mascadamia Nut Cookies
1/3cupdark unsweetened cocoa powderyou can use regular unsweetened but they won’t be as dark as shown
1 1/4cupsall-purpose flour
1cupchopped macadamia nuts
Preheat oven to 350°F.
Line cookie sheets with parchment paper or silicone baking mats.
In a medium bowl, whisk together cocoa powder, baking soda, salt, and flour. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream butter and both sugars. Mix in egg and vanilla and mix until smooth. Add dry ingredients and mix until combined. Mix in macadamia nuts.
Scoop 2 tablespoon sized balls of dough onto the cookie sheets, 3 inches apart. Bake for 9-12 minutes until they just lose their glossy sheen. Error on the side of underdone for these cookies; they taste better that way.
Cool at least 5 minutes on cookie sheets before removing.
Sprinkle with powdered sugar for extra sweetness. (optional)
Store in an airtight container for up to 3 days or freeze for up to one month.
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