There's nothing like one of these Milk Chocolate Macadamia Nut Cookies warm from the oven. Sweet chocolate morsels and nuts are baked into soft chewy cookies in this easy recipe. Best served with a glass of cold milk!
2cupsmilk chocolate chipsor bars, cut into chunks, divided
1cupmacadamia nutschopped
Instructions
In a large mixing bowl, beat melted butter with sugars. Add eggs, one at a time, until well blended. Slowly add flour, baking soda and salt.
Fold in all but 1/2 cup of milk chocolate morsels and all the nuts.
Drop by large tablespoon onto a parchment paper lined baking sheet. Press a few of the reserved chocolate chips on top. Bake in a 375 degree oven for 10-12 minutes. Cool on wire rack.
Notes
Press more chocolate chips on top before baking. This is how food bloggers make our milk chocolate chip cookies look as great as they taste!
Substitutions: Pecans and walnuts would taste delicious as a swap for the macadamia nuts. Feel free to use dark, semi-sweet or white chocolate instead of milk chocolate, if you prefer.
Crunchy cookies: I love these best when they're soft baked. For a crispy style cookie, add another couple of minutes to the baking time.
Storage: store cookies in airtight containers at room temperature for up to one week. Or use our guide on how to freeze cookie dough.