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Chocolate Chip Macadamia Cookies

Small, buttery, deeply golden cookies made for a proper crisp finish.

RECIPES2026PUBLISHED
Chocolate Chip Macadamia Cookies feature photograph

MOD.02 / ENTRY 01

Small, deeply golden cookies with toasted macadamias, dark chocolate, and a proper crisp finish.

This version was built for the compact, crunchy Singapore-style cookie rather than a large soft-centred one. The important details are small portions, a long chill, and baking until genuinely golden.

BATCH
60–75 small cookies
TIME
12–16 min bake
REST
4 hr minimum

[ 01 / INGREDIENTS ]

Cookie dough

  • 150 g unsalted butter, softened
  • 70 g caster sugar
  • 80 g light brown sugar
  • 1 large egg, about 50 g
  • 1½ tsp vanilla extract
  • 220 g plain flour
  • 20 g cornstarch
  • ½ tsp baking soda
  • ½ tsp fine salt
  • 180 g semi-sweet chocolate chips
  • 100 g macadamia nuts

[ 02 / METHOD ]

  1. 01

    Toast the macadamias

    Bake at 160°C for 6–8 minutes. Cool completely, then chop into small pieces.

  2. 02

    Build the dough

    Beat butter and both sugars for 2–3 minutes until creamy, not fluffy. Mix in the egg and vanilla.

  3. 03

    Add the dry ingredients

    Combine flour, cornstarch, baking soda, and salt separately. Mix into the butter only until no dry flour remains.

  4. 04

    Fold and rest

    Fold in the chocolate and macadamias. Cover and chill for at least 4 hours; overnight gives the best flavour.

  5. 05

    Portion small

    Heat the oven to 155°C fan or 165°C conventional. Portion 7–9 g pieces and leave them mostly unflattened.

  6. 06

    Bake for crunch

    Bake 12–16 minutes until the edges and centres are properly golden. Turn off the oven, leave the door ajar, and rest the cookies inside for 5 minutes before cooling completely on a rack.

[ 03 / KITCHEN NOTES ]

KEEP IN THE SYSTEM

01

Use mini pieces

Mini chocolate chips and finely chopped macadamias distribute better through these small cookies.

02

Let them cool

The final crisp texture develops as the cookies cool completely; do not judge them while warm.

03

Restore the crunch

Store airtight. In humid weather, refresh at 130°C for about 5 minutes, then cool again.