Dark Chocolate Macadamia Nut Cookies

A cooling rack of cookies garnished with nuts and chocolate chips.

5 from 2 votes

These rich, chewy, and decadent dark chocolate macadamia nut cookies are chock full of wholesome, natural ingredients like freshly milled flour, grassfed butter, and coconut oil that result in these perfectly sweet and indulgent cookies. These will quickly become a family favorite!

Prep Time10

Cook Time10

Refrigeration Time2

Total Time2 20

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 131kcal

Author: Holly Lee

Cost: $15

Equipment

Stand Mixer
small pot
Sharp Knife
baking sheets
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 teaspoon vanilla extract
60 grams dark cocoa powder about 3/4 cup
1 teaspoon baking powder
1 teaspoon Baking Soda
1 teaspoon sea salt
10 ounce 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 350°F. 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.

Video

Notes

Store cooled cookies in an airtight container for up to 3 or 4 days.

You can place pre-portioned dough balls in a single layer on a baking sheet to be frozen, then combine frozen balls in a gallon ziplock bag once set. Follow the same instructions for baking, but they will need a few extra minutes unless you let the cookie dough balls thaw first, in which they can bake for the same amount of time.

Nutrition