Blog

February 22, 2024

Chocolate Macadamia Nut Cookies

By

by Madison Oliveria

Wedding and Sales Specialist; Kimball Terrace Venue Manager

I’ve always had a huge sweet tooth.

My parents love to tell the story of when I was five years old and our Basset hound, Elvis, stole my cookie. They heard a commotion in the backyard and came running to see what was wrong. Apparently, I had grabbed Elvis by one droopy ear and shoved my entire little arm down his throat (past my elbow), screaming, “GIVE ME BACK MY COOKIE!”

Lucky for the poor dog, my parents came to the rescue. “It’s okay, sweetie! It’s okay!” they assured me. “We’ll get you a new cookie!!”

Since then, I’ve had a lot of cookies and sampled a lot of recipes, but the absolute best are these chocolate macadamia nut cookies that I found at Culinary Crafts. In fact, I had these cookies served as favors when Culinary Crafts catered my wedding. They don’t use much flour, so these cookies have a gooey, fudge-like texture. Seriously, it’s almost like eating brownie batter in cookie form!

chocolate macadamia nut cookies, chocolate cookies, macadamia nuts, gooey cookies, Culinary Crafts bakery, fresh cookies in Utah, Salt Lake City catering, Utah caterer

Chocolate Macadamia Nut Cookies

(makes three dozen cookies)

Ingredients

  • 12 large eggs
  • 1 ⅛ cups sugar
  • 1 cup unsweetened chocolate chips
  • 2 ½ cups semisweet chocolate chips
  • ⅔ cup butter
  • 5 tsp vanilla extract
  • ¾ cup flour
  • ½ tsp baking powder
  • ½ tsp salt
  • 2 ¾ cups macadamia nuts, roasted
  • 3 cups white chocolate chips

Instructions

  1. Whip eggs and sugar for several minutes until light and fluffy.
  2. Melt unsweetened and semisweet chocolate over a double boiler. Melt butter in a separate pot. When butter is melted, pour over chocolate and stir until completely melted.
  3. Add melted chocolate and vanilla to the egg/sugar mixture. Beat until thick and glossy.
  4. Sift flour, baking powder, and salt together and add to mixture.
  5. Fold in the macadamia nuts and white chocolate chips.
  6. Refrigerate the mixture for several hours or overnight.
  7. Let cookie mixture soften at room temperature before scooping.
  8. Scoop dough with a #24 (red) ice cream scoop onto baking sheet. Each cookie will have approx. 1.5 oz of dough. Slightly flatten the balls of dough.
  9. Bake at 325° for 7 minutes or until set and cracked on top. Cookies should have no glossy spots when taken out of the oven.
  10. Enjoy!

27x winner Utah’s Best of State

24x Best of State Caterer

3x Best of the Best / Hospitality

1x Entrepreneur of the Year