Back to Recipe Menu

Chocolate & macadamia cookies


  • Preheat oven to 180°C fan forced (200°C normal).
  • Combine the flour, salt and bicarb in a bowl and set aside. 
  • In another large bowl, cream the softened butter with the brown sugar, caster sugar and vanilla using an electric mixer. Add the eggs, one at a time, continually mixing on low speed. Then add tablespoons of the flour mixture, gently mixing between each addition. Add the chocolate and macadamia nuts and mix well using a wooden spoon until well incorporated.
  • Lightly oil 1-2 baking sheets and drop on tablespoons of the dough, leaving space between each one. Then cook in the oven for 9 mins for chewy cookies - more for crispy ones.
  • from Michael Schlow - American chef


  • 2½ cups plain flour
  • 1¼ tspn sea salt
  • 1 tspn bicarb of soda
  • 1 cup unsalted butter, softened
  • 1 cup packed brown sugar
  • ½ cup caster sugar
  • 1½ tspn vanilla extract
  • 2 eggs
  • 2½ cups small chocolate buttons 
  • 1 cup coarsely chopped unsalted macadamia nuts
  • cooking oil spray

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm