At our house, we adore chocolate chip cookies, and these are exceptionally delicious! I shape the cookies with a 1-inch scoop.
| Prep Time: | 15 mins |
| Cook Time: | 12 mins |
| Total Time: | 27 mins |
| Servings: | 48 |
| Yield: | 4 dozen |
Ingredients
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter, softened
- ¾ cup brown sugar
- ¾ cup white sugar
- 2 eggs
- 1 ½ teaspoons vanilla extract
- 1 cup white chocolate chips
- 1 cup semisweet chocolate chips
- 1 cup chopped dry roasted macadamia nuts
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Sift together the flour, baking soda and salt; set aside.
- In a medium bowl, cream together the butter, brown sugar and white sugar until smooth. Beat in the eggs one at a time then stir in the vanilla. Gradually blend in the sifted ingredients. Mix in the white chocolate and semisweet chocolate chips and macadamia nuts. Drop by rounded tablespoonfuls onto ungreased cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven, or until golden brown. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts
| Calories | 137 kcal |
| Carbohydrate | 15 g |
| Cholesterol | 19 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 4 g |
| Sodium | 91 mg |
| Sugars | 10 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
This recipe was very delicious, I made a lot of substitutions for it though. I used: 1 cup all purpose flour 1 1/4 cup coconut flour 3 eggs 1 cup pumpkin/cinnamon chips 1 cup chocolate chips 1 cup roasted and salted macadamia nuts whole 3/4 cup brown sugar 3/4 cup stevia I kept the remaining ingredients as is, and they came out wonderful. I did have to flatten them lightly with a spoon mid-bake because I refrigerated my dough before I baked and they wouldn’t flatten out at all. this made about 3.5 dozen cookies when dropped by rounded teaspoon.
These are delicious cookies. Following the advice of a previous reviewer, I increased the flour to 2-1/2 cups. I also used 2 teaspoons vanilla (because I wanted to finish the bottle); the added flavor blended perfectly. Instead of the vanilla chips, I used butterscotch. I only baked them for 10 minutes, but as the recipe suggests, I left them on the cookie pan for about 3-5 minutes. I also lined the pan with parchment paper. They turned out perfectly.
These cookies are amazing! I give it 5 stars. My family loved them!
Oh my goodness there were so so good. Didn’t change a thing with the recipe. Adding the milk chocolate definitely added depth to the cookies.
Loved this recipe, it was just the right balance of sweet and savory with the nuts. I always use butter, but I amde sure it wasn’t completely melted so they didn’t spread out too much, and I always bake with parchment paper, which makes these a nice shape, not to thick or thin. If you use salted butter, you only need a little bit of salt. Will deinately do these again!
Good tasting!
This cookie rocks! It is like getting a great chocolate chip cookie, soft and yummy, and adding macadamia nuts. My oven runs hot, so I cut the temp by 25 degrees, used minimum time (8) and turned the cookies half way. I made them for a church sale, so I made 96 of em. Turned out great!
These were good cookies except there was too much salt and vanilla which gave them a slight after taste. I decreased the salt to 3/4 tsp and the vanilla to 1 tsp; everyone loved these now! They are somewhat addictive!
I have to say this is the best recipe for cookies. I use it to make any chip based cookie. My favorite is double semi-sweet chocolate chips with chopped hazelnuts. (I live in the pacific NW). Thanks for the recipe!
the cookies look so good.the best ones i found yet.i can not wait until i make them.i hope my cookies turn out like your did on the picture. thanks, carol evey
I loved this recipe! I didn’t have any problems making this cookies at all. I did melt the butter in the microwave because I always forget to take them out, but refrigerated the dough for about 20 minutes and the cookies turned out perfect. They look just like the photo and tasted like heaven. Thanks for the recipe!!
WOW!!! I’m not sure how anyone could not like these cookies. Mine turned out looking and tasting perfect. These are now a favorite in this house, and I am sure this recipe will be used over and over again. You could use this recipe for a plain chocolate chip cookie, craisins, walnuts, or other combinations. The dough is easy to work with and my husband (who usually eats the dough as I am baking) said this was one of his favorites -and he is not a big chocolate fan – THANKS!
Average cookie recipe. I made a couple of adjustments. Added 1/4 cup of flour, and 1/4 cup of granulated sugar. Only used white chocolate chips. Turned out great! Without my adjustments though, I think it would’ve turned out two or three stars, that’s why I rated it three.
This is a great recipe… A nice twist.
This recipe is AWESOME!!! I rescaled it into 12 servings. It turned out really good! I reduced the sugar by a tablespoon or two and used only brown sugar and it has no problem at all. Soft and chewy – just the way I want it to be. p.s. If you are using a convection oven, you may want to reduce the temperature a bit – in this case I used 170 C for 10 minutes.
My family and guest just loved these cookies, will make again! These cookies rock! Easy to make and the guests went crazy for them.
I followed this recipe exactly and it came out great. I will definately be making these again. They were very easy to make, they came out perfect. Thank you for the great recipe
I used chopped chocolate instead of chips and baked them at 350 for about 10 minutes. Those were the only changes I made and my family loved them! The cookies also stayed soft for longer than my previous standard cookie recipe which was a nice bonus. This is my family’s current favorite baked good and it isn’t easy to please all four of my siblings and their families!
This was an easy recipe and really good! Everyone said they tasted like Subway cookies. I used salted butter and halved the amount of salt I used. I also substituted walnuts for macadamia nuts because they’re so expensive! Cooked for 12 minutes but I rolled somewhat large cookies and I think 10 to 11 may have been a bit better.
Very Yummy!This is my new favorite cookie recipe. Thank you.
I did not care for these cookies at all…they are very Very buttery! I followed the ingredients to a T with no substitutions or exceptions, chilled the cookie dough for about an hour before baking. They were very greasy and the butter taste was too overwhelming for me…my bf and his roommate liked the cookie dough raw though so it wasn’t a total waste.