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Milk Chocolate Macadamia Cookies

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20 minutes

Celebrate National Chocolate Chip Cookie Day the sweet way—with our indulgent Milk Chocolate Macadamia Cookie. Made with buttery macadamia nuts and rich, creamy milk chocolate, this cookie is a luxurious twist on the classic favorite. Whether you're sharing with friends or treating yourself, there's no better time to enjoy a cookie that’s both nostalgic and decadent. NOTE: Prepare recipe using your favorite Lindt CLASSIC RECIPE bar or flavor, or prepare with a variety of Lindt chocolate!

Ingredients

  • 1 1/4 cup (300 ml) all-purpose flour
  • 1/2 tsp (2 mL) baking soda
  • 1/2 tsp (2 mL) salt
  • 1/3 cup (75 mL) unsalted butter, at room temperature
  • 1/2 cup (125 mL) packed brown sugar
  • 1/3 cup (75 mL) granulated sugar
  • 1 egg
  • 1 tsp (5 mL) vanilla extract
  • 2 bars (3.5 oz / 100 g each) Lindt Milk Chocolate CLASSIC RECIPE Bar, chopped
  • 1/2 cup (125 mL) macadamia nuts, chopped

Method

  1. Whisk together flour, baking soda and salt until blended; set aside.
  2. Using electric mixer, beat together butter, and sugars until light and fluffy.
  3. Beat in egg and vanilla.
  4. Stir in flour mixture until combined.
  5. Fold in chocolate and nuts.
  6. Cover and refrigerate dough for at least 1 hour or up to 24 hours.
  7. Preheat oven to 350°F (180°C). Line 2 baking sheets with parchment paper.
  8. Drop cookies by tablespoonfuls, about 2 inches (5 cm) apart, onto prepared baking sheets.
  9. Bake, in batches, for 10 to 12 minutes or until tops are set and bottoms are golden brown.
  10. Let cool on baking sheets for 2 minutes. Transfer to rack; let cool completely.