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
- 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
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.