Chocolate Chip Macadamia Nut Shortbread Cookies
These Chocolate Chip Macadamia Nut Shortbread Cookies are nuttily delicious. They will satisfy your craving for those pineapple shape Honolulu Cookie Company shortbread in a pinch.
Prep Time15 mins
Cook Time19 mins
Total Time34 mins
Servings: 24 cookies
- 8 ounce unsalted butter
- 2/3 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 2 1/4 cup all-purpose flour
- 1 cup macadamia nut - pulverized
- 2 tablespoon malted milk powder
- 1/4 scant teaspoon kosher salt
- 1/2 cup semisweet mini chocolate chip
- Extra sugar for sprinkling
Let butter soften at room temperature out on the counter, 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 into a medium mixing bowl, add the pulverized macadamia nut, malted milk powder, salt and chocolate chip, mix well to distribute thoroughly.
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 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 plastic and refrigerate for 30 minutes to 1 hour.
Slice the log into 1/2” rounds, reshape cookies as needed.
Place the cookies in a container in layers with parchment paper in between and freeze for 30 minutes to 1 hour.
Preheat oven to 350°F while the cookies are resting in the freezer.
When the oven is ready, place cookies on a parchment line baking sheet one to two inches apart, sprinkle granulated sugar over the top of cookies generously and bake for 19 minutes.
Remove from the oven, let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Serving: 25g | Calories: 172kcal