Chocolate Macadamia Delights

Oh, buddy, do I have a treat for you! So here’s the deal — Chocolate Macadamia Delights. It’s like a little piece of chocolate heaven fell to earth and hung out with some crunchy nuts. Imagine gooey, chocolatey goodness and rich, buttery macadamias coming together in a cookie that’s a touch messy, a whole lot tasty, and totally worth making like, yesterday. Why should you make these? Because life is too short not to, my friend. Get ready for your next obsession.

Now, in our house, these babies are the stuff of legend. My husband can’t stop eating them (bad for the waistline, good for brownie points), and I swear my kids can find them faster than I can hide ’em. Recipe creation was wild here! One afternoon, I set out to bake a batch, and before I even knew what hit me, my fam was waiting like a pack of hungry wolves. These delights have pretty much become a cornerstone of our chaotic weekend baking escapades.

Why You’ll Love This Chocolate Macadamia Delights

Okay, here’s the deal – these are fancy cookies without the white tablecloth:
– You get to be a chocolate-covered hero without even trying.
– They’re like a hug in cookie form — melty chocolate with a nutty crunch.
– You’ll feel like a culinary genius with only minimal cookie sheet juggling.

How to Make It

So here’s how to whip up these goodies — picture me, hair in a flour-cloaked mess, chatting with you over a hefty mixing bowl. First up, grab your favorite mixing bowl; you know the one that’s chipped but has all the kitchen magic in it. Throw in some butter and sugar until it looks light and kissable. Don’t forget to toss in vanilla – it’s the real MVP. In goes the flour — but watch out. That stuff’s gonna puff up like a five-year-old blowing bubbles, so be gentle! Add in the macadamias and give it all a good stir. It’ll look like a dream already, trust me.

Ingredient Notes

– Butter: The creamier, the dreamier. If it melts too fast, your cookies might run away from you.
– Sugar: This is where the magic begins. If you skip this, you’ll just have bread. And nobody wants that.
– Macadamias: These are star players, don’t skimp or your cookies will just cry out for a bit of nuttiness!
– Chocolate: The darker, the better, in my opinion. But hey, live your best chocolate life!

Recipe Steps: Grab a handy-dandy baking sheet and, once dough is ready, plonk blobs (yep, blobs) of that yummy dough onto it. Watch ’em so they don’t burn — like babysitting your favorite niece who’s mischievous but adorable. They’re ready when golden and your place smells like heaven.

What to Serve It With

Tips & Mistakes

Storage Tips

Got leftovers? That’s cool, stash them in a jar or a tin. If you’re feeling rebellious, grab one cold straight from the fridge tomorrow morning (seriously, try it). I like to think these cookies love a bit of cold air.

Variations and Substitutions

When the pantry’s as bare as my three-year-old’s knees after a playdate, I’ve swapped in walnuts for macadamias — meh, not bad. Tried maple syrup when the sugar had gone MIA. A bit of an exploration, but it passed the husband test.

Frequently Asked Questions

Chocolate Macadamia Delights

Decadent chocolate cookies studded with crunchy macadamia nuts for the perfect balance of sweet and nutty flavors.

No ratings yet

Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print

Prep Time: 20 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 35 minutes minutes

Servings: 12

Calories: 120kcal

Ingredients

 

1x2x3x

Main Ingredients

• ▢ 1.5 cups all-purpose flour
• ▢ 0.5 cups unsweetened cocoa powder
• ▢ 1 teaspoon baking soda
• ▢ 0.25 teaspoons salt
• ▢ 0.75 cups unsalted butter, softened
• ▢ 1 cups granulated sugar
• ▢ 0.5 cups brown sugar packed
• ▢ 2 large eggs
• ▢ 2 teaspoons vanilla extract
• ▢ 1.5 cups macadamia nuts, chopped toasted
• ▢ 1 cups semi-sweet chocolate chips

Instructions

Preparation Steps

• Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
• In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
• In a large bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy.
• Beat in the eggs one at a time, then add vanilla extract and mix until combined.
• Gradually blend the dry ingredients into the wet ingredients until just combined.
• Fold in the chopped macadamia nuts and semi-sweet chocolate chips.
• Drop tablespoon-sized dough balls onto the prepared baking sheet spaced about 2 inches apart.
• Bake for 12 to 15 minutes or until cookies are set around the edges and slightly soft in the center.
• Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Store cookies in an airtight container for up to one week. They also freeze well for longer storage.