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Triple Chocolate Macadamia Nut Cookies

Triple Chocolate Macadamia Nut Cookies

Triple Chocolate Macadamia Nut Cookies

0 from 0 votes
Triple Chocolate Macadamia Nut Cookies
4.7 rating based on 12,345 ratings
4.7/5 (4)
Course: Drop CookiesDifficulty: Medium



This updated chocolate chip cookie features a very rich chocolate dough with milk and dark chocolate bits and chopped macadamia nuts. The recipe calls for chopped up chocolate bars, but you can use available chocolate chips or chunks as well.


  • 1 cup all-purpose flour

  • 1/2 teaspoon baking powder

  • 1/2 teaspoon salt

  • 10 ounces semi-sweet or bittersweet chocolate

  • 1/2 cup unsalted butter, cut into cubes

  • 1 tablespoon vanilla

  • 2 teaspoons instant coffee

  • 3 large eggs

  • 1/3 cup brown sugar, packed

  • 1 cup granulated sugar

  • 1/2 cup milk chocolate, chopped into large bits

  • 1/2 cup bittersweet chocolate, chopped into large bits

  • 1/2 cup chopped macadamia nuts


  • Preheat oven to 350F. In a bowl, sift together flour, baking powder and salt. Set aside. Melt the 10 ounces of bittersweet chocolate with the butter in a double boiler over low heat. Remove from heat, and place the top part of the double boiler over a pan filled with warm water to prevent the chocolate from hardening. In a small bowl, mix the vanilla and coffee until the coffee is completely dissolved. Add to melted chocolate and stir. In another bowl, using an electric mixer, beat the eggs, brown sugar and white sugar. Place this bowl on a pot containing hot water (not boiling). Continue mixing by hand until the mixture is warm. Remove the bowl from the hot water. Using the electric mixer, beat the egg mixture for approximately 5 minutes or until it is pale yellow, thick, and cool. Fold into melted chocolate. Fold in the flour. Add chopped chocolate and nuts, stir. Line a baking sheet with parchment paper. Drop on a baking sheet by heaping tablespoonfulls, leaving 1-1/2 inches between cookies. Lightly flatten cookies with a floured fork. Place in the upper part of the oven and bake for 12 to 14 minutes or until the cookies are golden. Remove from oven and let cool 3 minutes, then remove cookies to a cooling rack.


  • Translated from the French from Coup de Pouce magazine.


Name & Location
(example: Sue in LA)
As I write this, I am savoring a cookie from my third time baking these delicious cookies. I just had to these because the directions seemed so bizarre. I think I used most every bowl in my kitchen on my first attempt -- but that's what dishwashers are for! I use 1-1/4 cups flour instead of 1 cup, probably necessary because I use extra large eggs; I use 1 teaspoon espresso coffee (finely ground) in place of the instant (only because I don't have instant); and I sometimes use white chips in place of the milk chocolate chips. Make sure your dough is sufficiently cool before you add your chips, or they will melt before you get them onto the pan. I use Guittard Extra Dark (63%) Chocolate Chips for the melted chocolate -- use the whole 11.5 ounce bag. I use a 1/8 cup cookie scoop, and then slightly flatten the scoops with 3 fingers -- a fork leaves lines. I strongly suggest using parchment paper. These cookies are soft, and using a spatula to remove them from the baking sheet spoils their shape. Bake until they go from glossy to just barely matte finish - 14 minutes in my convection oven. Let cookies rest on hot baking sheet for 3 mintues, then slide parchment onto large cooling rack. Cookies are almost like chewy brownies and are a heavenly chocolate experience!! I happily pass along the compliments I have received, to the person who submitted this recipe. Thanks!
- Old Crow
nice recipe looovee it
- aimee rach
Great cookie! Took a bit more time than I would have liked to prepare the batter, but the end result was worth it! I found that substituting another nut (pecans or almonds) also worked out well!
- A Baker
These were wonderful! They were extremely chocolatey and really rich. Definitely a keeper.
- A Baker
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