Macadamia Chocolate Chip Shortbread Cookies
These Macadamia Chocolate Chip Shortbread Cookies are buttery, tender, and packed with nutty crunch and sweet chocolate bursts. Perfect for any occasion!
Servings: 24 servings
Ingredients
- 1 cup Unsalted Butter softened
- 1 tablespoon Vegetable Oil
- 1/3 cup Granulated Sugar
- 1 teaspoon Vanilla Extract
- 1 1/4 cups All-Purpose Flour
- 1/4 teaspoon Salt
- 1/4 cup Macadamia Nuts finely crushed
- 1/2 cup Mini Chocolate Chips
Instructions
- Begin by softening your butter at room temperature. Finely crush the macadamia nuts using a food processor or by placing them in a zip-top bag and rolling over with a rolling pin. Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper or a silicone mat.
- In a large mixing bowl, beat the softened butter, vegetable oil, and granulated sugar together using a hand or stand mixer until light and fluffy, about 3-4 minutes. This step is crucial for achieving the perfect texture.
- Mix in the vanilla extract until well incorporated. This will infuse your cookies with a lovely aroma and depth of flavor.
- In a separate bowl, whisk together the all-purpose flour and salt. Gradually add this to the wet mixture, mixing on low speed until just combined. Avoid over-mixing to keep the dough tender.
- Gently fold the finely crushed macadamia nuts and mini chocolate chips into the dough, ensuring even distribution without breaking up the chips or nuts too much.
- Using a tablespoon or cookie scoop, portion dough onto the prepared baking sheet, spacing cookies about 2 inches apart. Flatten each cookie slightly with the palm of your hand or the bottom of a glass. Bake for 18-22 minutes, or until the edges are just starting to turn golden.
- Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Store leftover cookies in an airtight container for up to one week.
Equipment
- Mixing Bowl
- Hand Mixer or Stand Mixer
- Measuring Cups and Spoons
- Baking Sheet
- Parchment paper or silicone baking mat
- Food Processor or Rolling Pin
- Cooling Rack
Notes
- Store cookies in an airtight container at room temperature for up to one week or freeze for up to three months.
- Use softened butter instead of melted for a tender yet sturdy texture.
- Finely crushing the macadamia nuts ensures even nutty crunch in every bite.
- Mini chocolate chips melt better and distribute more evenly than regular chips.
- Pre-chill the dough for 30 minutes if it feels too soft to prevent spreading.