Day 9 – Double Chocolate White Chocolate Chunk Macadamia Nut Cookies (whew)


This is your classic chocolate chip cookie amped up about 5 million notches. We had to do your traditional chocolate chip cookie, but I wasn’t about to go with the standard recipe. Of course there had to be some kind of nut involved, and why not just reverse it completely; and go with a chocolate cookie with white chocolate chunks! These are perfect for the macadamia nut lover inside of you, and it’s one of those nuts that I feel doesn’t get a whole lot of recognition! It is by far one of the best nuts out there, so this is a recipe constructed in order to praise the macadamia nut. Enjoy!

It’s really ok if you don’t like macadamia nuts. It confuses me of course, but really I understand. Just substitute in another nut, as long as it’s not a peanut…which is not even a nut, but we’ve been through this before. As long as you use some kind of nut it is ok by me.

Use macadamia nuts!


We’ve done our fair share of super chocolatey cookies this year, but I had to throw one more into the mix. Let’s be honest, it probably won’t be my last either. Zach loves chocolate, I love chocolate, Cilantro (the puppy) WOULD love chocolate if he could eat it. I’m just assuming he would love it. These cookies were a home run (yes I am using a cheesy phrase). It deserves a cheesy phrase because they are just that excellent! They’re gooey and moist with just that added bit of crunch from the nuts and the chunks of white chocolate.

Super chocolatey!

White chocolate chunks =)

You could for sure use a white chocolate chip instead of a white chocolate chunk for this recipe. I used white chocolate chunks from a white chocolate bar because for a reason unbeknown to me I have an endless supply. Since I’ve started baking this season, one thing is for sure, I have an overabundance of ingredients to bake with. How did I collect such a hefty amount? Your answer is as good as mine. All I know is that I need to use these things up. I’m just going to guess that at some point in time these chocolate bars were on sale and I stocked up. I’m thinking November of ’94…ha just kidding, I was only 9, and let’s be honest they would have been gone by now since I had almost no self control when it comes to chocolate. Not to mention, that they probably wouldn’t taste very good if they were that old.

Use chunks for chips!

This is a good clean out your pantry recipe!

ANYWAY, I think using the white chocolate bar was a great idea, and now I don’t even know if I will go back to the chip. The chunk is just so much better! So if you have some extra ingredients lying around try to use them up before they go bad!


Bundles of chocolate.

This is one of those cookies that it would probably be ok to add or reduce that amount of cocoa powder depending on your chocolatey preference. We love chocolate so I went a little overboard, but tone it down a notch if you would like. You won’t hurt my feelings and you will probably save a couple of teeth. Well everyone it’s been fun today. See you all tomorrow and try to enjoy this Monday as best you can!

Add or reduce the amount of cocoa powder you use!


Day 9 - Double Chocolate White Chocolate Chunk Macadamia Nut Cookies (whew)
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
18 cookies


  • 3/4 cup all purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon kosher fine salt
  • 1/4 cup unsalted butter, softened to room temperature
  • 1/4 cup pure cane granulated sugar
  • 1/4 cup pure cane DARK brown sugar
  • 1 egg, beaten
  • 2 tablespoons whole milk
  • 1 teaspoon pure vanilla extract
  • 1/2 cup macadamia nuts, coarsely chopped
  • 1 white chocolate Ghirardelli® bar, coarsely chopped


  • Heat your oven to 350 degrees and situate a rack in the middle of the oven.
  • In a large bowl whisk together the flour, cocoa powder, baking soda and salt. Set aside.
  • In another bowl of your stand mixer, with the paddle attachment fixed, cream together the butter, sugar and dark brown sugar until it is completely combined. Add the egg, milk and vanilla extract, and beat again until combined.
  • In 1/2 cup increments, begin to integrate the dry ingredients into the wet. Mix each increment until completely incorporated. With a heavy wooden spoon gently fold in the nuts and chocolate.
  • On an ungreased cookie sheet, begin placing tablespoon-sized dollops of dough.
  • Bake at 350 degrees for 8-10 minutes. Transfer to wire rack to let cool and store in an airtight container for up to 2 weeks.


Hardware: * Stand Mixer (with paddle attachment fixed) or Hand Mixer * 2 Large Bowls * Heavy Wooden Spoon * Measuring Cups * Whisk * Cookie Sheets * Wire Racks (for cooling) *


Categories: Christmas Cookies, Cookies, Dessert, Recipes, Sweet
Tags: , , , , ,

10 thoughts on “Day 9 – Double Chocolate White Chocolate Chunk Macadamia Nut Cookies (whew)

  • January 4, 2013 at 2:53 am

    I made these for the family today and they smell and taste fantastic!! I do have one staff suggestion though you should probably change the name to “gain 10 pounds just smelling them” cookies :) it would be very handy if you gave alternate measurements for those of us making them outside the US we don’t have ghirardelli chocolate so I used our cadbury and guessed at how big an american chocolate bar would be :D

  • January 4, 2013 at 11:37 am

    I’m so glad the cookies came out tasty! I will definitely start putting other types of measurements in for some of the ingredients. Thanks for the suggestion! Cadbury is a PERFECT alternative. =)

  • March 3, 2013 at 9:53 pm

    I made these today and they turned out amazing! Thank you so much for the recipe. I used regular chocolate chunks instead of white chocolate because of what I had on hand – and they were a delicious gooey surprise inside. I am definitely making these again.

  • March 4, 2013 at 12:42 pm

    MM – I am so happy you tried them out and they came out yummy! I’m actually kind of jealous. I may have to make them again, using your method of regular chocolate, since I’m pretty sure that’s all I have on hand as well =). Happy baking!

  • May 24, 2013 at 3:23 pm

    Hi Justine! I made these today and they are AWESOME! they taste so good!! Love having a recipe from a fellow Justine! :)

  • May 25, 2013 at 11:59 am

    Justine! Great name! =) I am so happy you tried them out, and I’m so happy they came out yummy for you! Thank you!

  • December 19, 2013 at 4:16 pm

    I had a recipe like this years ago and have been trying to find it again ever since. This looks like the one! Im so excited to make these for Christmas. Thanks for sharing. :)

  • December 21, 2013 at 10:07 am

    I hope you enjoy them Shone! Thanks for stopping by, and I hope you have a fabulous Christmas!

  • December 31, 2014 at 1:12 pm

    I usualIy never write reviews or comments, but I made these today for New Year’s Eve and they are really delicious. I made three batches of these cookies…one batch with only macadamia nuts (used one cup of chopped macadamia nuts), one batch with butterscotch chips in place of the white chocolate (used about 3/4 cups butterscotch chips) and one batch with a chopped white chocolate coconut Lindt bar. I followed the recipe exactly as written except for changing the flavors up a bit. The macadamia nuts REALLY make these cookies. All three batches are ALL delicious in different ways. I LOVE the brownie-like texture of the cookies. (I refrigerated the cookie dough for an hour before scooping it out with two teaspoons into “blobs” onto the baking sheets.) Thanks for posting this recipe. :)

  • January 2, 2015 at 3:30 pm

    Hi Mindy! It seriously warmed my heart to read your comment. I apologize for the delay in my response! I’m loving the little changes you made also! I will totally have to try some of these next year! I hope you and your family have a wonderful New Year and thank you so much for trying the recipe. xo Justine

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