These Mega Chewy Macadamia Nut Chocolate Chip Cookies with cherries are LOADED with flavor and have the perfect cookie texture! Let me describe this cookie for you… In terms of flavor, the cookie dough base is mostly brown sugar (with just a touch of granulated sugar), so you know there’s lots of rich, caramel flavors. Laced throughout the cookie dough… The post Mega Chewy Macadamia Nut Chocolate Chip Cookies appeared first on DisplacedHousewife.
These Mega Chewy Macadamia Nut Chocolate Chip Cookies with cherries are LOADED with flavor and have the perfect cookie texture!
Let me describe this cookie for you… In terms of flavor, the cookie dough base is mostly brown sugar (with just a touch of granulated sugar), so you know there’s lots of rich, caramel flavors. Laced throughout the cookie dough are crunchy, rich macadamia nuts, chewy dried cherries and puddles of dark chocolate.
In terms of texture, this macadamia nut chocolate chip cookie is crunchy on the edges, thinner than most of my cookies, and perfectly chewy and bendy in the middle.
These cookies are a flavor and texture explosion!
Even better, this is an easy, one-bowl recipe that requires zero chill time (but can be chilled, if that fits your schedule better…see the Notes section below the recipe).
I hope you love these macadamia nut cookies as much as we do. I have a freezer stash to enjoy nightly!
The Baker’s Guide to Measuring Flour
One of the biggest (and most common) mistakes in baking is how we measure flour. If you find yourself without a scale, see my top tips on how to properly measure flour for the perfect amount every time!
My Favorite Pro Tips For
The Best Macadamia Nut Chocolate Chip Cookies
This is the perfect, low-effort, high-yield cookie-baking experience! This recipe is truly a low lift, but here are my easy tips for success:
- Use roasted salted macadamia nuts. These have the best flavor! Give them a quick rough chop, and they’re ready to go in your cookies. These are the macadamia nuts that I always use!
- Make sure your dried cherries aren’t too dry. If they’ve been in your cupboard a long time, chances are that they are hard and not plump and juicy. If they are hard, you can put them in some hot water for a couple of minutes, drain and pat dry before using. Costco honestly has the yummiest dried cherries.
- Nudge your cookies fresh from the oven! This dough will spread a bit. Use the edge of your spatula to gently nudge the cookies back into a circle.
If I’ve missed anything, leave your questions in the comment section at the bottom of this post!
More of My Favorite Chocolate Chip Cookie Recipes
If there’s one thing that I love, it’s chocolate chip cookies! Be sure to check out these Salted Caramel Chocolate Chip Cookies, Salted Chocolate Chip Peanut Butter Cookies and you can find all of the chocolate chip cookie recipes here! Have fun! xo
Mega Chewy Macadamia Nut Chocolate Chip Cookies
Ingredients
- 1 cup (226 g) unsalted butter room temperature
- 1 1/2 cups (330 g) light brown sugar packed
- 1/2 cup (100 g) granulated sugar
- 1 1/2 tablespoon (19 g) real vanilla extract
- 2 large eggs room temperature
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon sea salt
- 2 3/4 cups (372 g) all-purpose flour how to measure flour
- 1 1/4 cups (213 g) dark chocolate chips
- 3/4 cup (96 g) dried cherries
- 3/4 cup (85 g) roasted salted macadamia nuts coarsely chopped
- Sea salt flakes optional
Instructions
Quick Prep
- Preheat your oven to 350°F (180°C) and line several baking sheets with parchment paper.
Mix The Cookie Dough
- Add butter, brown sugar, granulated sugar and vanilla to the bowl of an electric stand mixer fitted with the paddle attachment* and run the machine on medium speed for 3-4 minutes or until the mixture is completely combined, and lighter in color and texture (although it will still be pretty thick because it's mostly brown sugar and butter).
- Add in the eggs, one at a time, making sure the first is well blended before adding in the second. Add in the baking powder, baking soda and salt, and mix for 1 minute more or until combined. Scrape down the sides and bottom of the bowl with a rubber spatula to make sure everything is combined and well blended.
- Take the bowl out of the mixer and, using a spatula, fold the all-purpose flour into the dough until it's almost combined but you still see traces of flour. Add in the chocolate, cherries and macadamia nuts and fold several times more or until the add-ins are evenly distributed throughout the dough.
Portion & Bake Your Cookies!
- Using a 3-tablespoon cookie scoop, scoop the cookie dough balls and place on the prepared baking sheets, leaving 2 inches (5 cm) between each dough ball. Bake one sheet at a time in the center of the oven for 13 to 14 minutes. They will look under-baked in the middle and lightly bronzed around the edges. The center of the cookie will deepen in cool and set as the cookies cool.Tap the baking sheet on the counter to deflate the cookies a bit. Use the edge of a spatula to nudge any misshapen cookies back into a circular shape. Let cool on the baking sheet for 10 to 15 minutes before transferring to wire racks to cool completely. Sprinkle with sea salt flakes if using.
Notes
- Mixer Optional
- As noted above, you can use an electric stand mixer, a handheld mixer or a bowl and a spatula for this recipe. All work! Just make sure if you’re not using a mixer that you really cream the butter and sugars well.
- Bake Time
- I like these cookies underbaked (13 minutes was the sweet spot in my oven). They will continue baking once out of the oven as they cool on the baking sheet. This gives these cookies the perfect crispy edges and chewy centers.
- If you like a really crispy cookie, you can increase the bake time by 1 to 2 additional minutes.
- Dried Cherries
- Use any type of dried cherry that you like, from tart to sweet!
- Chilling Your Dough
- This cookie dough does not need to be chilled! However, it can be! If you can’t bake the cookie right away, it can rest in the fridge, in an airtight container, for several days.
- Storing These Macadamia Nut Chocolate Chip Cookies
- Store the cooled cookies at room temperature in an airtight container.
- Freezing
- I LOVE FREEZING THIS COOKIE DOUGH! It freezes like a dream. Here are the two ways that I freeze it:
- Short-Term Storage: If I’m going to be baking the cookies over the next two to three weeks, I will freeze the cookie dough balls on a parchment-lined baking sheet before transferring the frozen cookie dough balls to an airtight container.
- Long-Term Storage: If it will be a month or two before I bake the cookies, I will freeze the cookie dough as a mass, rather than as dough balls. Shape it into a flat rectangle and then wrap it in plastic wrap, then foil and then place it in an airtight container. Defrost in the refrigerator overnight before setting it on the counter to bring it closer to room temperature before portioning out the dough and baking.
- When ready to bake the frozen cookie dough balls, set the cookie dough balls on a parchment lined baking sheet and then preheat the oven. This gives them some time to get closer to room temperature before baking. You may need to add a minute or two to the bake time.
- I LOVE FREEZING THIS COOKIE DOUGH! It freezes like a dream. Here are the two ways that I freeze it:
The post Mega Chewy Macadamia Nut Chocolate Chip Cookies appeared first on DisplacedHousewife.
