Double Chocolate & Macadamia Nut Cookies

Cocova Double Chocolate & Macadamia Nut Cookies sitting on a wired rack with a plant on the side
  • Total Time: 40 minutes
  • Serves: 12 cookies

30g Unsalted Butter (soft)

1no. Whole Egg

50g Caster Sugar

45g Brown Sugar

48g All-purpose Flour

7g Cocoa Powder

1/5g Baking powder

¼ tsp Salt

50g Macadamia nuts

115g Curious Dark Chocolate Buttons


  • Preheat the oven to 180°C for 10 minutes.
  • Bring the whole egg and unsalted butter to room temperature before making the cookie mixture. The butter should be soft to touch.
  • Using a stand mixer with a paddle attachment or hand-held mixer, beat the butter until pale for 30 seconds.
  • Add the caster sugar and brown sugar and beat the mixture for 1 minute. Make sure the sugar has mixed properly with the butter.
  • Now add the egg and mix for 30 seconds.
  • Mix a bowl, sieve together the flour, cocoa powder, baking powder and salt together.
  • Add this dry mixture into the stand mixer and mix for 1 minute or until the mixture has been well combined.
  • Using a spatula, fold in the macadamia nuts and chopped dark chocolate.
  • Line a baking tray with parchment paper.
  • Using a scoop or a spoon, prepare cookie dough balls and place on the baking sheet with equal distance between them. Leave enough space between cookie balls for them to spread properly.
  • Press macadamia nut pieces and dark chocolate on the surface of the balls.
  • Bake the cookies at 180°C for 12-14 minutes.
  • Once baked, remove from the oven and leave them to cool down for at least 10-15 minutes.
  • Store the cookies in an airtight container for up to 3-4 days.
  • Enjoy with coffee.