The recipe calls for chopped bars of both milk and bittersweet chocolate. I didn’t have any chocolate bars (someone ate them… ahem…), so I used chocolate chips for the milk and couveture for the dark. As a result, the texture of the cookies may not be quite as intended (there’s a great post here at serious eats that compares chips vs chunks vs chopped chocolate), but the flavour is all there. And the flavour is fantastic.
The macadamia nuts are both ground & added to the flour and chopped & added to the batter. So every bite tastes of macadamia. And then scattered throughout the cookie are the chopped nuts and the bits of chocolate. Every bite is a little different. Sometimes you taste sweet milk chocolate, sometimes intense dark chocolate, and sometimes a hint of salt from the bits of chopped nuts. The cookie is soft and chewy with a crunch from the nuts. Everyone loved this cookie!
milk chocolate macadamia nut cookies
Adapted from Tish Boyle’s The Good Cookie. The recipe says it makes 40 cookies, but I got about 70 using a small scoop.
2-1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1-1/4 cups salted macadamia nuts
1 cup unsalted butter, at room temperature
1 cup firmly packed light brown sugar
1/2 cup granulated sugar
2 large eggs
1 tablespoon vanilla extract
6 ounces Swiss milk bar chocolate, cut into 1/3-inch chunks
6 ounces bittersweet chocolate, cut into 1/3-inch chunks
Preheat oven to 350°F.
In a medium bowl, whisk together the flour, baking soda, and salt.
Coarsely chop 3/4 cup of the macadamia nuts and set aside (these will be added to the dough later). Combine the remaining 1/2 cup of nuts and 2 tablespoons of the flour mixture together into a food processor and pulse about 30 seconds, until the nuts are finely ground (the flour prevents it from turning into nut butter).
Add the ground nut mixture to the rest of the dry ingredients and whisk together well. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugars together on medium speed until light and fluffy, about 3 or 4 minutes. Scrape down the sides of the bowl and add the eggs, one at a time, beating well after each. Add the vanilla and beat again to incorporate.
Turn the mixer down to low and add the dry ingredients, mixing until just barely combined. Remove from the mixer and add in the chocolate and nuts either with a spatula or by hand. I prefer to knead inclusions in by hand to ensure they’re distributed evenly.
Cover the bowl and let stand for 10 minutes (my kitchen was once again pretty warm, so I opted to put it in the fridge for this).
Using a small cookie dough scoop or a tablespoon, portion the dough onto the baking sheets about 2 inches apart to allow for spreading.
Bake for about 11-13 minutes, until lightly golden brown around the edges, rotating the baking sheet halfway through. Allow to cool on a wire rack for a few minutes before removing the cookies from the pan and allowing them to cool completely.