White & Dark Chocolate Chip Macadamia Nut Cookies

Cook together. Make cookies ahead for book club friends.

Here’s a fun and flavor-packed cookie for your next party (or just because). The recipe combines three types of chocolate with decadent macadamia nuts. We used regular cocoa powder, a bit of dark chocolate (aka, black onyx) cocoa powder, and white chocolate chips.

The black onyx cocoa powder gives these cake-like cookies their dark chocolate punch. Here’s another cookie recipe if you like baking with black onyx cocoa powder. It’s been one of our most popular so far: Dark Chocolate and Cherry, Coconut Macaroons.

We’re so happy to have found a white chocolate chip that doesn’t have dairy in it! We first used white chocolate chips in our Dark Chocolate and White Chocolate Chip Cookies. After much searching, I had found these white chocolate chips online.

Rebel and I made this recipe and after a small sampling, I saved the rest in the freezer for our couples’ book club that Keith and I were hosting. My husband loves white chocolate in cookies, so it’s fun to be baking with them again.

These cookies are super easy and fun to share.

~ Lee

cookies, black onyx cocoa powder, white chocolate, macadamia nut

Dessert

American

Yield: 48 - 1 1/2" cookies

Author: Burnt Toast Food Blog

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White & Dark Chocolate Chip Macadamia Nut Cookies

prep time: 15 Mcook time: 25 Mtotal time: 40 M

Cake-like in texture, these cookies pack a deep, dark chocolate flavor with loads of crunch from macadamia nuts and dairy free white chocolate chips.

ingredients:

• 2 cups flour
• 1/2 cup Dutch process cocoa powder
• 1/3 cup black onyx cocoa powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup vegan margarine, softened
• 1/2 cup granulated sugar
• 1/2 cup brown sugar, lightly packed
• 2 eggs
• 2 teaspoons vanilla
• 1 cup macadamia nuts, coarse chopped
• 1 cup white chocolate chips, dairy free

instructions:

How to cook White & Dark Chocolate Chip Macadamia Nut Cookies

1. Preheat oven to 350°. Line baking sheets with parchment paper or silpat mats.
2. Place the macadamia nuts in a plastic bag and smash with the flat side of a meat tenderizer (or a rolling pin) to get coarse chunks. Set aside.
3. In a medium bowl, whisk together flour, both cocoa powders, baking soda, and salt.
4. Place margarine in the large bowl of a stand mixer. Beat on medium for 1-2 minutes until creamy and lighter in color. Scrape down the bowl and add the granulated sugar and brown sugar. Beat on medium for another 2 minutes. Scrape sides and beat in eggs and vanilla until incorporated. Scrape sides again.
5. With the mixer on low speed, spoon in the flour mixture, scraping once, until flour is completely blended in. Mix in the nuts and white chocolate chips by hand.
6. With a teaspoon or cookie dough scoop, shape dough into 1 1/2” balls and place 1” apart on baking sheets.
7. Bake on middle rack of oven for about 6 minutes, until set (press lightly with finger). Don’t over bake.
8. Let cool 1 minute and transfer to racks. Store in airtight container with wax paper between layers. Can be frozen for up to 2 months.

NOTES:

If making larger cookies, bake 10-12 minutes. We used Earth Balance Vegan Buttery Sticks and King David brand white chocolate chips.

Burnt Toast Food Blog, 2019

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