Chocolate Chunk Macadamia Cookies
  • 2-1/4 cups all-purpose flour
  • ¾ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup unsalted butter, softened
  • ¾ cup firmly packed light brown sugar
  • ½ cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 12 ounce bag chocolate chunks
  • 1-1/4 cups coarsely chopped lightly salted macadamia nuts
  1. In a large bowl, stir together the flour, baking powder, and salt. Set aside.
  2. In large bowl of electric mixer, cream together the butter and sugars. Add eggs, one at a time, mixing well after each addition. Stir in vanilla.
  3. Gradually stir in the flour mixture until combined. Stir in chocolate chunks and nuts. Cover and refrigerate at least 2 hours or as long as overnight.
  4. Preheat oven to 300 degrees F. Using a ¼ cup measuring cup, drop the dough by cupfuls onto an ungreased baking sheet or one covered with parchment, leaving at least 2-inches between dough mounds.
  5. Bake for about 25 minutes or until the cookies are light brown around the edges. Remove from oven and cool on cookie sheet for a few minutes. Transfer cookies to a wire rack to cool. Repeat until all dough is used. Makes about 22 cookies. When cool, store in an airtight container, or freeze up to 3 months.
Recipe by The Culinary Cellar at