Chocolate Macadamia Nut and White Chocolate Chip Cookies

Penney 0


Ingredients {{adjustedServings}} servings 194 cals

Serving size has been adjusted!

Original recipe yields 24 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 194 kcal
  • 10%
  • Fat:
  • 11.2 g
  • 17%
  • Carbs:
  • 22.5g
  • 7%
  • Protein:
  • 2.5 g
  • 5%
  • Cholesterol:
  • 21 mg
  • 7%
  • Sodium:
  • 68 mg
  • 3%

Based on a 2,000 calorie diet

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  1. Preheat oven to 350 degrees F (180 degrees C). Lightly grease cookie sheets or line with parchment paper.
  2. Melt unsweetened chocolate in top of double boiler or hot, not boiling water. Remove from heat; let cool.
  3. Cream butter, melted chocolate and sugar in large bowl until blended. Add egg and vanilla; beat until light. Blend in flour, baking soda, chocolate chips and macadamia nuts.
  4. Drop dough by rounded teaspoonfuls 2 inches apart onto prepared cookie sheets. Bake 10 to 12 minutes or until firm. DO NOT OVERBAKE. Remove to wire racks to cool.
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Reviews 18

  1. 20 Ratings


The cookies tasted like flour cookies. Not sweet and way too many white chips for such a small recipe. Also, it's supposed to make 48 cookies, and it made 22. I wouldn't recommend this to anyone. Try the recipe on the back of the Nestle Toll House white chip bag!


I was very disappointed - had to throw the entire batch out. We followed the recipe exactly and they came out as super dry and crumbly. Almost as if they needed more butter or another egg. :( I ended up using the stand by Toll House recipe and substituting white chocolate chips and macadamia nuts. Yum!!


The other reviews are right there is something wrong with this recipie. I added an extra egg and 1/3 cup of milk in order to make it a texture that I could mix the nuts and chips into. Also, I rolled the dough and flatted before cooking as the drop cookies were ugly. The cookies were tasty if you like cake-like cookies.