Ultra-Special Chocolate and Macadamia Cookies

    27 min

    These cookies are special because, they not only have two types of chocolate chips in them, they also have the additional crunch from the macadamia nuts. If you think that 48 cookies is too much, you can freeze the portioned out uncooked cookie dough on the baking trays until frozen. Once frozen, store in a container in the freezer. When you want fresh cookies, cook directly from frozen, simply add 2-3 minutes to the cooking time.

    50 people made this

    Makes: 48 cookies

    • 280g plain flour
    • 1 teaspoon bicarbonate of soda
    • 1 teaspoon salt
    • 225g unsalted butter, softened
    • 110g dark brown soft sugar
    • 150g caster sugar
    • 2 eggs
    • 1 1/2 teaspoons vanilla extract
    • 170g white chocolate chips
    • 170g plain chocolate chips
    • 135g dry roasted macadamia nuts, roughly chopped

    Prep:15min  ›  Cook:12min  ›  Ready in:27min 

    1. Preheat the oven to 190 C / Gas 5. Sieve the flour, bicarbonate of soda and salt into a bowl; set aside.
    2. In a medium bowl, cream together the butter and sugars until smooth. Beat in the eggs one at a time then stir in the vanilla. Gradually blend in the sieved ingredients. Mix in the white chocolate and plain chocolate chips and macadamia nuts. Drop by rounded tablespoonfuls onto ungreased baking trays.
    3. Bake for 8 to 10 minutes in the preheated oven or until golden brown. Allow cookies to cool on baking tray for 5 minutes before removing to a wire rack to cool completely.

    Cook's note

    If you have a small ice cream scoop, use that for portioning.

    Cookie how-to

    Make perfect cookies every time with our How to make cookies guide!

    Chocolate chip cookie video

    Watch our easy step-by-step video and see How to make chocolate chip cookies that are soft, chewy and gorgeous every time!

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    Reviews & ratings
    Average global rating:

    Reviews in English (45)


    apsulutly descusting i thought it was an outrage to all us cookers i hated it  -  11 Jul 2010


    I read the reviewer's comment about the cookies spreading out too much...I have two comments: first, my original recipe I submitted never said to grease the cookie sheets, so DON'T!! And second, when you use butter instead of shortening in a cookie dough the cookies will spread more if the butter is softened TOO much. If that happens, just refrigerate the cookie dough for an hour and the cookies should bake up higher instead of flatter. If trying the recipe for the first time, don't leave the butter out too long before making the dough. 15 minutes at room temperature should be enough.  -  05 Jan 2002  (Review from Allrecipes US | Canada)


    Excellent recipe. I used 1/2 c. white chocolate chips, 1/2 c. semisweet M&M pieces and 1 c. milk chocolate chips, plus the 1 c. macadamia nuts. My family and friends loved them. Crispy on the outer edge, chewy in the middle.  -  06 Sep 2001  (Review from Allrecipes US | Canada)