Milk Chocolate Macadamia Nut Brittle Cookies
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Milk Chocolate Macadamia Nut Brittle Cookies
These cookies are soft, chewy, gooey, crunchy, and perfectly salty-sweet. They are seriously one of the best cookies I have ever made/eaten! If you’re a fan of salty sweet, and cookies with lots of texture, you will LOVE these.
I was just on vacation on Hawaii last week and as anybody who has ever been to Hawaii knows, there are macadamia nuts everyhwere! Anybody who has been to Hawaii also know that everything is Hawaii is EXPENSIVE. I’m also Canadian so converting to US dollars makes it all even more expensive. So, we did not buy any macadamias while I was there. Sigh.
But, we did buy a small bag of macadamia nut brittle on a stop on the road to Hana and it was so delicious that we ate it all in about 5 seconds. So, that is what inspired these cookies!
I got home and found a part bag of macadamias in my fridge from a while ago when I found them on sale at Costco and bought them to make white chocolate macadamia cookies. White chocolate is usually the go-to for macadamia cookies but let’s be honest: white chocolate is gross. Sorry, not sorry to any white chocolate lovers out there. I put milk chocolate in these, but you can put whatever kind of chocolate you like!
What do I need to make them?
Here’s your grocery list:
-Macadamias (roasted or raw is fine, but try to get unsalted)
-Sugar
-White/light corn syrup
-Salt
-Salted Butter
-Baking Soda
-Brown Sugar
-Eggs
-All purpose flour (I like to use unbleached)
-Milk chocolate chips or chunks (I used pre-made chunks, but you could also get a plain bar of milk chocolate and chop it up - you will need 200 grams of chocolate)
You will also need the following equipment:
You will also need a kitchen scale or measuring cups & spoons (but I highly recommend the scale!) , a stand or handheld mixer (or a bowl and a wooden spoon and some arm strength!), a small bowl, a spatula, a whisk, a couple baking sheets, parchment paper, a pot, a candy thermometer, and a #16 cookie scoop if you want to make perfectly uniform cookies.
Ready to make them??
These cookies need to chill for at least one hour in the fridge, preferably overnight, so plan accordingly! Also make sure to leave yourself time to make the macadamia nut brittle and let it cool.
Milk Chocolate Macadamia Nut Brittle Cookies
Ingredients
- 320g (2 1/2 cups) All Purpose Flour
- 1/2 tsp Baking Soda
- 3/4 tsp Salt
- 210g (1 cup) Salted Butter (Room Temperature)
- 95g (1/2 cup) Granulated Sugar
- 200g (1 cup) Brown Sugar
- 2 Eggs (Room Temperature)
- 2 tsp Vanilla Extract
- 100g (1/2 cup) Macadamia Nut Brittle, broken into small pieces (plus extra for tops of cookies - see recipe below)
- 200 g (1 heaping cup) Milk chocolate chips or chunks
- 60 grams (1/4 cup) Water
- 200 grams (1 cup) Granulated Sugar
- 170 grams (1/2 cup) Light/White Corn Syrup or Glucose Syrup
- 1/8 tsp Salt
- 150 grams (1 cup) Macadamia Nuts (raw or roasted, unsalted)
- 15 grams (1/2 TBSP) Salted Butter
- 1 tsp baking soda
- 1/2 tsp Vanilla Extract
Instructions
- First, make your macadamia nut brittle.
- Grease a baking sheet with butter and set aside.
- If your macadamia nuts are raw, toast them in a 350 F degree oven for 4-5 minutes and let cool.
- Roughly chop your macadamias.
- Add your water, sugar, corn syrup or glucose, and salt to a pot.
- Measure your butter and vanilla into a small bowl and your baking soda into another small bowl and set them by the stove.
- Bring your water/sugar mixture to a boil, stirring frequently. Once the mixture is boiling, clip a candy thermometer to the side of the pot and cook WITHOUT STIRRING until the mixture reaches about 240 F.
- Add your macadamias and continue to cook until the mixture reaches 300 F.
- Remove the pot from the stove and add the butter, vanilla, and baking soda. Stir gently until fully combined.
- Pour the hot mixture onto your greased baking sheet and spread out with a silicone spatula. Let cool completely.
- Once cool, you can break your brittle into small pieces using a rolling pin or the back end of a butter knife.
- Now, to make the cookies!
- Whisk together flour, baking soda, and salt in a bowl. Set Aside.
- Add butter, sugar, and brown sugar to a mixer bowl and beat on medium speed with a paddle attachment until ingredients are combined. Don't beat too long or you will get cakey cookies.
- Break your eggs into a pitcher or bowl and add vanilla extract. Add to mixer while running on medium speed one at a time, waiting until each one is incorporated before adding the next.
- Stop mixer and scrape down sides and bottom of bowl. Mix again for a few seconds.
- Add your flour mixture to mixer bowl and mix on low speed until just incorporated.
- Add your chocolate chips or chunks & macadamia nut brittle and mix again on low for a few seconds. Take the bowl off of the mixer and mix by hand or with a spatula to make sure everything is uniformly mixed.
- Scoop with a #16 scoop into a large container with a lid, separating each layer with parchment paper if needed.. Add a few more chunks of macadamia nut brittle to the tops of each cookie. Place in fridge for a minimum of 1 hour, preferably overnight.
- Preheat your oven to 350 F.
- Place cookie balls on a parchment covered baking sheet leaving a few inches between each cookie and bake at 350 for 9-10 minutes, until there are no wet spots on top of the cookies but the tops still look shiny. For soft, chewy cookie you need to underbake them slightly because they continue to bake on the hot cookie sheet after the come out of the oven.
- Place your tray of cookies on a wire rack to cool. Once cooled, the cookies can be stored in an airtight container at room temperature for up to 3 days, or in the freezer in an airtight container for several months.
Notes
You will have extra macadamia nut brittle. Eat it as a snack, use it to make another batch of cookies, or use it in some different treats!
