Macadamia Nut Chocolate Chip Cookies

I reduced the amount of chips and nuts to 3/4 cup each. Produced a yummy cookie with good ratio of dough to chips/nuts. Toasted the nuts beforehand – 350 degrees, 12 minutes.

Easy to do and so delicious

I loved it ! Turned out yummy! Very easy to make and they wont last very long!

First batch made as directed, easy and delicious. Second batch, browned butter and lightly toasted nuts. Also doubled vanilla and used a darker chocolate.

Love these cookies! I would reduce the number of chocolate chips by 1/3 to be a more appropriate amount of sweetness.

Always make these for special occasions! So good.

Very tasty, quick and easy, great recipe! I used a little less sugar. We don’t eat many sweet things. I also added a 1/4 tsp of baking soda, it turned out to be nice and fluffy. I consider Macadamia seeds to be the best “nut.”

I am unsure how people can give rating less than 5. I followed the recipe, no substitutions (people who complain about the recipe after changing ingredients blows my mind). Anywho’s, my husband and I loved them. The batch I made lasted about three days, I will need to make more. Simply delicious!! This recipe is simple to follow – I would however, keep an eye on the people who provided tips -like putting the batter in the refrigerator, whipping the butter and sugar until just blended, etc.

Excellent! So moist. I used King Arthur’s gluten free flour in place of regular flour. I’ll be making these again.

Cookies burned thoroughly, would not cook again,

Like another person said, I doubled the amount of dough to macadamia nuts and white chocolate chips, and it worked out great. They turned out a little dry for me, and although I’ve never been a huge fan of white chocolate macadamia nut cookies, these turned out pretty good.

This recipe is the best! Thank you!!!!!!!!

These are excellent cookies, no changes needed! Made them for a luau, and now for Christmas!

By far one of the best cookie recipes I have found. So easy to make

So tasty, however, did adjust nuts, chips and added vanilla & almond. New cookie favorite that I’ve made 3 times in four days and I’m baking again tonight. Each time I bake half with white chocolate and the other with semi-sweet as the adults love the traditional white chocolate but the kids love the semi-sweet. I did refrigerate for about 20 minutes for a better scooping experience. Enjoy!

I accidentally put the flour in with the butter & dry ingredients. Then I added the rest. No sifting. They turned out great!

These were very good and very easy to make. Office had a Hawaiian Friday Potluck and I whipped these up on my lunch break. Brought them to the potluck still warm from the oven and they were gone in less than an hour. I used whole macadamia nuts, 1/2 of a package of dark chocolate morsels, and 1/2 a package of Nestle fudge squares, also did not have dark brown sugar so I substituted light brown sugar and I think they were fine. Next time I think I will double the dough ingredients as the nuts/chocolate seemed more than 50% of each cookie. Received compliments from all who ate them.

A little too cakey for my taste. But I did like the semi-sweet chocolate chips as opposed to the usual white chips. Made the recipe as written. I agree that 375 was a little too hot; I took the first batch out early and reduced the oven temp to 350 for the rest of the cookies.

Made recipe exactly. Don’t know if maybe i did something wrong, but as another reviewer said, the dough was really sticky. I MIGHT try this recipe again adding more flour. This first time the cookies turned out more like little fluffy cakes. I prefer the chewy “normal” cookie. Not horrible, but i would need to tweak it. I did do full brown sugar and half the amount of white sugar so i guess i didn’t make it exact, maybe that was it… sweetness the way i did it would’ve been perfect if the texture would’ve been right for me

I read the other reviews and split the teaspoon of vanilla extract. Instead I added 1/2 teaspoon of vanilla extract and 1/2 teaspoon of almond extract. I, personally, like the way macadamia nuts taste with white chocolate, bu because white chocolate is so sweet; I also added dark chocolate chips. This recipe is also very good as written. I used a toaster oven, and needed to dial back the heat to 350 degrees.

I followed as given but incorporated other’s ideas, namely using half butter and half butter flavor Crisco. Also, I combined white chips with the chocolate ones. These came out as one reviewer indicated, overdone. The cookies spread, and as they were thin, baked faster. That’s a high baking temperature. They are slightly too sweet. I won’t have them again and probably not bake cookies again. I could spend the same money on cookies from Subway for a never fail treat. I’ll probably throw them out as I wouldn’t serve them. I didn’t downrate since I changed the recipe and didn’t recognize that they were done in ten or less minutes.