Okay, I know I can’t really make the claim that I made in the title of this post. These cookies are just so good. I’ve been trying to find the perfect chocolate chip cookie recipe for quite some time. There’s a grocery store in Dallas called Central Market. I’ve never been to such an awesome grocery store, and I don’t think I ever will again (as they are only in Texas). They had these amazing chocolate chip macadamia nut cookies. They were the best cookies I’ve ever eaten. Seriously. A few months ago, I tried a recipe I thought would be close. While the cookies were good, they weren’t what I was looking for.
I can’t say enough how delicious these cookies are. The flavor is spot-on. I only modified the recipe slightly, by omitting the toffee pieces and substituting macadamia nuts for hazelnuts. If you are looking for a go-to chocolate chip recipe, this is it. Just blogging about these cookies is making me want to eat one (or several, ha)!
Just as a note – I suggest refrigerating the dough before putting it on the cookie sheets. If the dough gets too warm while your mixing it together, chances are it will spread more than it’s supposed to when you go to cook it. My first batch of cookies came out slightly flat (but still oh so delicious). The second batch, after being in the refrigerator for a few minutes, came out much better.
Chocolate Chip Macadamia Nut Cookies
1/2 cup old-fashioned oats
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, room temperature
1 cup (packed) light brown sugar
1 cup sugar
2 large eggs
1 teaspoon pure vanilla extract
1 cup chopped macadamia nuts
1 (12-ounce) bag semisweet chocolate chips
-Preheat the oven to 325°.
-Line 2 cookie sheets with parchment paper.
-Finely chop the oats in a food processor.
-Transfer the oats to a medium bowl.
-Mix in the flour, baking powder, baking soda, and salt. Set aside.
-Using an electric mixer, beat the butter and sugars in a large bowl until fluffy.
-Beat in the eggs and vanilla.
-Add the flour mixture and stir just until blended.
-Stir in the macadamia nuts and chocolate chips.
-For each cookie, drop 1 rounded tablespoonful of dough onto sheet, spacing 1-inch apart (do not flatten dough).
-Bake until the cookies are golden (cookies will flatten slightly), about 15 minutes.
-Cool the cookies on the baking sheets for 5 minutes.
-Transfer to a cooling rack and cool completely. (The cookies can be prepared 1 day ahead. Store airtight at room temperature.)
Source: Very slightly modified from Giada De Laurentiis