Chocolate Chip Macadamia Or Pecan Cookies Recipe

Name: Chocolate Chip Macadamia Or Pecan Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 ounces ghirardelli bittersweet baking chocolate (We used 60% Cacao Bittersweet Chocolate Baking Bar); 11 1/2 ounces milk chocolate chips; 1/2 lb unsalted butter or 1/2 lb unsalted margarine, softened; 1 cup brown sugar, packed; 1/2 cup sugar; 4 large eggs, room temperature; 1 teaspoon vanilla; 2 1/4 cups unsifted flour; 1/2 teaspoon baking soda; 1 teaspoon baking powder; 1/2 teaspoon salt; 1 teaspoon espresso powder (optional); 1 cup macadamia nuts or 1 cup pecans, coarsely chopped

Servings: persons

10 ounces ghirardelli bittersweet baking chocolate (We used 60% Cacao Bittersweet Chocolate Baking Bar)
11 1/2 ounces milk chocolate chips
1/2 lb unsalted butter or 1/2 lb unsalted margarine, softened
1 cup brown sugar, packed
1/2 cup sugar
4 large eggs, room temperature
1 teaspoon vanilla
2 1/4 cups unsifted flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon espresso powder (optional)
1 cup macadamia nuts or 1 cup pecans, coarsely chopped

1
Melt bittersweet chocolate bar (broken into pieces) in top of double boiler over hot water.
2
Beat butter and sugars together on medium/hi speed until light and fluffy.
3
Turn mixer down to lowest speed, add eggs and vanilla.
4
In separate bowl, sift together flour, baking powder, baking soda, salt, and espresso powder, if using.
5
Add half of the melted chocolate.
6
Stir until ingredients are well blended.
7
Add remaining flour, stirring completely: add remaining remaining chocolate.
8
Stir in chocolate chips and macadamia nuts or pecans.
9
Cover and refrigerate dough for 1 hour.
10
Preheat oven to 350u00b0F.
11
Drop 2 tablespoons of dough per cookie onto non-stick cookie sheet.
12
Bake for 15 minutes at 350u00b0 (Adjust baking time accordingly for smaller cookies.).
13
Remove cookies to wire rack.
14
Store in airtight container at room temp or in freezer for longer storage.

2126

kcal

Calories

123

Fat

228

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 10 ounces ghirardelli bittersweet baking chocolate (We used 60% Cacao Bittersweet Chocolate Baking Bar), 11 1/2 ounces milk chocolate chips, 1/2 lb unsalted butter or 1/2 lb unsalted margarine, softened, 1 cup brown sugar, packed, and more.

Yes, Chocolate Chip Macadamia Or Pecan Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Chip Macadamia Or Pecan Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions