30-Minute Macadamia Chocolate Chunk Cookies
Rich, fudgy chocolate cookies studded with macadamia nuts and chocolate chunks. Brown sugar and cocoa powder create deep chocolate flavor with a chewy center and set edges. The macadamia nuts add buttery crunch and tropical notes. Perfect for chocolate lovers who want something more sophisticated than standard chocolate chip cookies. Serve warm with coffee or milk, or pack for lunchboxes and gifts.
Ingredients
Instructions
- 1
Combine brown sugar, sugar, butter, vanilla and eggs in mixer bowl. Mix on low for 30 seconds, scrape sides, then beat on medium speed for one minute more and scrape again.
- 2
Add flour, cocoa powder, baking soda and salt. Mix on low for 30 seconds until combined, then gradually add remaining flour while mixing on medium to medium-low speed.
- 3
Stir in chocolate chunks and macadamia nuts until evenly distributed.
- 4
Drop by rounded teaspoonfuls onto greased baking sheets spacing them about two inches apart.
- 5
Bake at 325°F for 12-13 minutes until edges are set.
- 6
Cool on baking sheets for one minute, then transfer to wire racks to cool completely.
Tips
Do not overbake. Cookies continue cooking on the hot baking sheet after removal from oven. Edges set at 12-13 minutes but centers remain chewy.
Use a kitchen scale for flour measurement if possible. Spoon and level method can pack flour, resulting in dry cookies.
Good to Know
Airtight container at room temperature up to 5 days. Can freeze dough balls up to 2 months or baked cookies up to 1 month.
Prepare dough up to 2 days ahead, refrigerate covered. Bake fresh before serving for best texture.
Serve warm or at room temperature with coffee, tea, or cold milk.
Common Mistakes
Do not skip the second mixing stage. Inadequate creaming results in dense cookies instead of chewy centers.
Do not overbake. Start checking at 12 minutes to avoid hard, dry cookies.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I use chocolate chips instead of chunks?
Yes, substitute one-to-one. Chips will melt more during baking, creating a fudgier texture. Chunks hold their shape better for definition in the baked cookie.
What if I don't have macadamia nuts?
Pecans, walnuts, or almonds work well at the same measurement. Each brings different flavor: pecans add earthiness, walnuts add slight bitterness, almonds stay neutral.
How long do these cookies keep fresh?
In an airtight container at room temperature, they last 5 days. Baked cookies freeze well for up to 1 month. Thaw at room temperature 30 minutes before serving.