The Best Chocolate Chip Cookies
These are the best chocolate chip cookies! With crunchy macadamia nuts, they taste very similar to my favorite cookie – the chocolate chip macadamia cookies at Central Market in Texas.
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). Think Whole Foods or Fresh Market, but way bigger and way cooler. There’s no doubt that we were spoiled by it.
There was a wonderful bakery there, and I loved their chocolate chip macadamia nut cookies. I’ve never had cookies so delicious in my life. They were the best cookies I’ve ever eaten. Seriously. This was my attempt to bring a little of that Texas goodness here.
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 you’re 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.
½ cup old-fashioned oats
2 ¼ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ 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
- 1
Heat 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.
- 2
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.
- 3
For each cookie, drop 1 rounded tablespoonful of dough onto sheet, spacing 1-inch apart (do not flatten dough). Chill for about 10 minutes.
- 4
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. Store airtight at room temperature.
Now these look like delicious cookies!!
Thank you! These are definitely the best tasting cookies I’ve ever made. I could hardly even blog about them knowing they were in the pantry waiting to be eaten!
I bet these are delicious. I haven’t had any bad food from Giada.
Thanks! She does have some fantastic recipes, and these cookies are my favorite so far.