Chocolate Macadamia Nut Shortbread Cookies - An easy recipe for a Hawaiian inspired cookie, extremely chocolaty and PACKED with macadamia nuts. | wildwildwhisk.com
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5 from 1 vote

Chocolate Macadamia Nut Shortbread Cookies

This easy Chocolate Macadamia Nut Shortbread Cookies recipe is for a Hawaiian inspired cookie that is extremely chocolaty and PACKED with macadamia nuts.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Servings: 24 cookies
Author: Trang

Ingredients

  • 8 oz. unsalted butter – soften
  • 2/3 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 2 cup all-purpose flour
  • 1/2 cup cocoa powder
  • 1 cup macadamia nut – pulverized
  • 1/4 scant teaspoon kosher salt
  • Extra granulated sugar

Instructions

  • Let butter come to room temperature out on the counter, you want soft butter but not melted.
  • Pulverize 1 cup of macadamia nut in the food processor or blender until the pieces are about less than 1/4”, but not so small that you start making macadamia nut butter.
  • Measure out flour, cocoa powder and salt into a medium mixing bowl, add the macadamia nut to the bowl as well and mix with a whisk or spatula until thoroughly combined.
  • Add butter, sugar and vanilla extract to the stand mixer bowl and beat with the paddle attachment until combined.
  • Reduce mixer speed to low, and slowly add the flour/nut mixture. Continue to mix on low speed until dough comes together. It should pull away from the side of the mixing bowl.
  • Turn dough out onto a lightly floured board or counter top, shape and roll into a log 12” in length.
  • Wrap well with parchment paper and freeze for 30 minutes to 1 hour.
  • Slice into 1/2” rounds, reshape slightly as needed, place on parchment lined baking sheet and keep in the freezer.
  • Preheat oven to 350°F while the cookies are resting in the freezer.
  • When the oven is ready, take the baking sheet out of the freezer, sprinkle granulated sugar over the top of cookies generously and bake for 20 minutes.
  • Remove from the oven, let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.