Dark Chocolate Macadamia Nut Cookies with Fresh Wheat Flour
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These rich, brownie-like cookies are packed with buttery macadamia nuts, decadent dark chocolate chips, and luxurious black cocoa for an irresistible treat. These Dark Chocolate Macadamia Nut Cookies are perfect for any chocolate lover with their highly addicting flavors and textures. This recipe is written for fresh milled flour, but will work with bagged flour, too!
When it comes to cookies, my family knows that Iโm the go-to baker. I’m quite particular about cookies–there is a perfect texture to be had. Crumbly cookies are no good, and cake-like cookies just don’t do it. The perfect cookie needs a crisp outer edge with a soft, gooey center.
Now THAT is the perfect cookie!
Iโve spent years refining my cookie techniques to achieve just that. Today, Iโm thrilled to share one of my new all-time favorite recipes: Dark Chocolate Macadamia Nut Cookies with Fresh Milled Flour.
Why You’ll Love These Cookies
These cookies are an indulgent twist on the classic white chocolate macadamia nut cookies, highlighting rich dark chocolate in a brownie-like cookie.
I’ve always loved macadamia nuts, but my love affair grew stronger on my family trip to Hawaii, where we couldnโt get enough of their creamy, buttery flavor.
Macadamia nuts are also a great source of fiber and antioxidants, making them a delicious, healthy treat.
Unlike the usual white chocolate pairing, we prefer the deep, decadent taste of dark chocolate, which perfectly complements the crunchy macadamia nuts in these cookies.
These cookies are a chocolate loverโs dream. The combination of nutty fresh milled flour, dark chocolate, and macadamia nuts creates a rich, chewy, and irresistible treat.
Each bite offers a perfect balance of flavors and textures, from the slightly crisp edges to the gooey, chocolatey center.
Ingredients for Dark Chocolate Macadamia Nut Cookies
These chewy, decadent cookies are made with wholesome and simple ingredients:
Soft White Wheat Berries, milled into flour โ If you donโt have a grain mill, you can use whole wheat pastry flour with similar results. All-purpose flour can also be used.
Dark Unsweetened Cocoa Powder – I use “black cocoa” which has a deep, rich, and decadent flavor.
Dark Chocolate Chips โ I prefer dark chocolate for its rich, deep flavor. Feel free to use your favorite brand. Semi-sweet chocolate chips can also be used.
Macadamia Nuts โ Roughly chopped for a delicious crunch in every bite. Roasted or raw can be used. If you’re sensitive to salt, opt for unsalted nuts or the cookies may become too salty.
Butter โ Adds richness and helps create that perfect cookie texture. I use salted grassfed butter, but use whatever you like. If you’re sensitive to salt, you may wish to opt for unsalted butter.
Coconut Oil – This adds a creamy, tropical flavor that is amazing with cocoa and macadamia nuts.
Brown Sugar โ Gives the cookies a chewy texture and adds a subtle molasses flavor.
Granulated Sugar โ For a bit of sweetness and structure.
Eggs
Vanilla Extract
Baking Soda & Baking Powder
Sea Salt
You will need a pot or microwave-safe dish to melt the butter & oil, at least one large cookie sheet (ideally 2-3 sheets), parchment paper, and a cookie scoop or spoon.
I make these cookies in my KitchenAid Mixer, but you can certainly make these with a hand mixer, or even just with a sturdy wooden spoon and some elbow grease.
New to baking with fresh milled flour? Check out my Ultimate Guide to Fresh Milled Flour!
How to Make Double Chocolate Macadamia Nut Cookies
1. Mill Wheat & Melt Oils
If you are milling your own flour, mill the soft white wheat berries into a large bowl and set aside.
Next, melt the coconut oil and the butter in a small pot over medium heat (or use a microwave-safe bowl and microwave in 30-second increments).
Once melted, remove from heat and cool slightly.
2. Mix the Wet Ingredients
Pour the cooled melted oil and butter into the bowl of a stand mixer. Add the brown sugar and regular sugar. Beat with the paddle attachment, occasionally stopping to scrape the sides, for about 2 minutes.
Add the eggs one at a time, stirring in between each one, followed by the vanilla extract. Beat until the mixture is smooth and creamy.
3. Combine the Dry Ingredients
Into bowl of flour, add the dark cocoa powder, baking powder, baking soda, and salt. Whisk to combine.
4. Add Dry Ingredients to the Mixer Bowl
Turn on your stand mixer to low speed and slowly add the flour mixture a little bit at a time until it’s fully incorporated into the wet ingredients, then stop the mixer.
Add the dark chocolate chunks and the chopped macadamia nuts to the stand mixer bowl. Turn on the mixer to low speed and stir until everything is evenly incorporated. Do not over-mix.
5. Refrigerate
Cover the bowl of cookie dough with plastic wrap and place in the refrigerator for one to two hours.
6. Scoop & Bake
When ready to bake, preheat the oven to 350ยฐF. Line each baking sheet with parchment paper. Use a 2-tbsp cookie scoop (#30 size) to evenly portion your cookies, or measure about 2 tbsp dough per cookie with a spoon. Make sure to leave enough space between each one.
Bake the cookies for about 10 minutes. Remove from the oven when the edges are set and the tops are lightly cracked but still gooey. Let the cookies sit on the cookie sheets–the middle of the cookies will continue to bake on the baking sheets for the next few minutes.
See the quick tip below for assessing their doneness.
Quick Tip: Don’t Overbake!
It can be difficult to assess if chocolate cookies are fully baked since you can’t see them turning golden brown as you can with light-colored dough. Sometimes people overbake them because of this, drying out the cookies and losing out on the delicious brownie-like texture. I always assess the doneness of dark cookies by doing the following:
- First, lightly poke the edges of the cookies–they should be set, but not hard OR mushy!
- Next, look at the top of the cookies to see if they are lightly cracking. If the edges are set and the tops are starting to crack, pull them out. Don’t wait for too many cracks or they will overbake. The middles may still seem underbaked at this point.
- Let the cookies sit on the cookie sheet for 10 minutes before removing them to the wire rack for cooling. This will allow the hot baking sheet to help finish baking the middle of the cookies.
These tips will give you perfect chewy cookies every time!
Storage & Freezing Instructions
Storing Freshly Baked Cookies
Once cooled, cookies can be stored in an airtight container. For optimal freshness, these cookies are best when freshly baked, but they will still be delicious for up to 4 days.
Baked cookies can also be kept in an airtight freezer bag and frozen. To eat, remove from the freezer and allow to thaw. Eat the frozen cookies within 3-to-6 months.
Freezing Cookie Dough
This cookie dough freezes great! This recipe makes a large amount of cookies, so you may wish to only bake what you want to eat that day and then freeze the rest.
To freeze, roll the cookie dough balls as if you were going to bake them, and place them in a single layer on a baking sheet or pan that will fit in the freezer.
Throw the pan into the freezer for a few hours until the cookie dough balls are individually frozen. Then you can throw them all into a gallon-size freezer bag and store for 3-to-6 months.
When you’d like to bake, remove the desired number of dough balls from the freezer about an hour before baking. Let them sit at room temperature to thaw slightly.
Bake at 350ยฐF for 10 minutes.
You can also bake these directly from the freezer and add a couple of minutes to the baking time. The cookies will not get much spread when baking straight from the freezer, so I prefer to let them have a bit of time to thaw first. But either way is fine!
Substitutions & Variations
Can’t mill your own flour? No problem! I know not everyone owns a grain mill. You can use the same flour weight of bagged whole wheat pastry flour or all-purpose flour.
Need to go nut-free? Swap the macadamia nuts for white chocolate chips or dried fruit, such as chopped dried cherries or craisins.
Need to go dairy-free? Double the coconut oil and leave out the butter. Make sure the chocolate chips you purchase do not contain dairy. If you prefer a sweeter cookie, use milk chocolate chips instead of dark chocolate.
Other Baking Recipes
Give my healthy molasses oatmeal cookies a try for a lower sugar, wholesome treat!
If you’re a peanut butter lover, you’ll go crazy for my peanut butter blossoms bars!
For some other delicious whole grain treats, try my pumpkin-banana muffins or my healthy carrot cake muffins!
Bake These Rich, Chocolate Cookies Today!
Thereโs nothing quite like a batch of these wholesome freshly baked Dark Chocolate Macadamia Nut Cookies to bring a smile to your face. These cookies are a testament to my love for baking and my quest for the perfect cookie.
With a tall glass of milk, theyโre sure to become a favorite in your home, too!
If you give this recipe a try, Iโd love to hear what you think! Leave a comment and a review, it helps me out so much. Happy baking!
Dark Chocolate Macadamia Nut Cookies
Equipment
- small pot
- Sharp Knife
- parchment paper
Ingredients
- 305 grams soft white wheat berries OR same weight in whole wheat pastry flour, about 2 1/3 cups
- 1/2 cup grassfed butter 113 grams, or 1 stick
- 1/2 cup unrefined coconut oil about 105 grams
- 2/3 cup brown sugar
- 2/3 cup sugar
- 2 eggs
- 2 tsp vanilla extract
- 60 grams dark cocoa powder about 3/4 cup
- 1 tsp baking powder
- 1 tsp Baking Soda
- 1 tsp sea salt
- 10 oz dark chocolate chips
- 2/3 cup macadamia nuts roughly chopped
Instructions
- Mill the wheat berries into flour. Pour flour in a large mixing bowl and set aside (alternatively, measure out the same amount of bagged whole wheat pastry flour).
- In a small pot over medium heat, melt the coconut oil and the butter. Once melted, remove from heat and cool slightly.
- Pour the melted oil and butter into the bowl of a stand mixer. Add the brown sugar and regular sugar. Beat, occasionally stopping to scrape the sides, for about 2 minutes.
- Add the eggs one at a time, stirring in between each one. Add the vanilla extract and beat until the mixture is smooth and creamy.
- In a separate mixing bowl, add your milled flour (or whole wheat pastry flour), dark cocoa powder, baking powder, baking soda, and salt. Whisk to combine.
- Turn on your stand mixer to low speed and slowly add the flour mixture a little bit at a time until it's fully incorporated into the wet ingredients. Stop the mixer.
- Add the dark chocolate chunks and the chopped macadamia nuts to the stand mixer bowl. Turn on the mixer to low-speed and stir until everything is evenly incorporated. Do not over-mix.
- Cover the bowl of cookie dough and place in the refrigerator for two hours.
- When ready to bake, preheat the oven to 350ยฐF. Line your baking sheets with parchment paper. Use a cookie scoop to evenly portion your cookies, or measure about 2 tbsp dough per cookie. Make sure to leave enough space between each one.
- Bake the cookies for about 10 minutes. Remove from the oven when the edges are set and the tops are lightly cracked. Let the cookies sit on the cookie sheets–they will continue to bake on the sheets for the next few minutes.
These cookies are AMAZING! Hands down my favorite cookie recipe. The brownie-like texture with the crunchy nuts is truly something special. Hope you guys love ’em! <3