Instructions

• Line one or two baking sheets with a Silpat baking mat or parchment paper.
• Finely crush the macadamia nuts (⅓ cup / 42 g) using a food processor or by chopping until very small. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl with a hand mixer), mix the softened unsalted butter (½ cup / 113 g), vegetable oil (1 tablespoon), and granulated sugar (⅓ cup / 67 g) until combined and smooth.
• Add the vanilla extract (1 teaspoon) and mix briefly, then add the all-purpose flour (1 ¼ cups / 155 g) and salt (½ teaspoon). Mix until just combined; do not overmix.
• Stir in the finely crushed macadamia nuts and the mini chocolate chips (½ cup / 85 g) until evenly distributed.
• Use a 1-tablespoon scoop or spoon to portion the dough into 1-tablespoon balls and place them on the prepared baking sheets. These cookies do not spread much, so you can place them closer together than you would for other cookies.
• Press each dough ball down slightly with the palm of your hand.
• Chill the cookie sheets in the refrigerator for 15 minutes.
• Preheat the oven to 350°F (177°C). Bake the chilled cookies for about 12 minutes, until they begin to turn golden around the edges.
• Let the cookies cool completely on the baking sheets before removing them (they are crumbly and buttery when warm).
• Store cooled cookies in an airtight container for up to 3 days, or freeze for up to 1 month.