Macadamia and Chocolate Chip Cookies

13 Mar

This is one of my favourite Julie Powell quotes from the movie Julie & Julie (one of my favourite movies EVER!):

“Chocolate cream pie! You know what I love about cooking? I love that after a day when nothing is sure and when I say nothing, I mean nothing. You can come home and absolutely know that if you add egg yolks to chocolate and sugar and milk, it will get thick. That’s such a comfort.”

And Julie Powell was so right!  It is such a comforting certainty that if you have the ingredients, a relatively reliable set of scales, measuring spoons, an oven and elbow grease and a wonderful recipe book, you will, more or less, make something comforting to eat.

I haven’t been feeling well, so I thought maybe if I whipped something up, and it turned out more or less acceptable, I would feel a little better.  And looking at my chocolate chip cookies, I do feel better.  I can’t eat them yet.  But I do feel a sense of accomplishment that has made me feel better than a caplet of paracetamol ever has!

I added a twist to the Hummingbird Bakery Cookbook recipe—macadamia nuts!  Here’s the recipe:


Makes 24 – 40 cookies

  • 225 g unsalted butter, at room temp
  • 350 g soft light brown sugar
  • 2 eggs
  • 1/2 tsp vanilla extract
  • 400 g plain flour
  • 1/2 tsp salt
  • 2 1/2 bicarbonate of soda
  • 225 g dark chocolate chips (or dark choccie chopped)
  • 150 g macadamia nuts roughly chopped (optional)


  1. Preheat oven to 170°C (325°F).
  2. Sift together flour, salt and bicarb of soda into a bowl and set aside.
  3. Cream butter and sugar together until light and fluffy.  Add the eggs one at a time, making sure everything is well combined before adding the next egg.  Add vanilla extract and mix until well incorporated.  Scrape the sides of the bowl to make sure all ingredients are well-combined.
  4. Add the flour mixture in quarters and mix until a smooth dough is formed.  Add macadamia nuts and chocolate chips and mix until evenly distributed.
  5. Depending on your cookie sheet, arrange 6-8 amounts of cookie dough on baking tray covered with parchment.  Bake for 10 minutes.

12 Responses to “Macadamia and Chocolate Chip Cookies”

  1. Rufus' Food and Spirit Guide 13 March 2011 at 17:30 #

    Love anything with macadamias thanks!

    • Yelly 13 March 2011 at 17:33 #

      So do I! I recommend chopping the macadamia nuts to roughly a quarter instead of anything smaller to add more of a creamy crunch factor 🙂 Have fun!

  2. My Grandparents' Kitchen 13 March 2011 at 18:01 #

    A gourmet who thinks of calories is like a tart who looks at her watch. ~James Beard

  3. Marge Katherine Mercurio 13 March 2011 at 21:40 #

    I am in the mood to eat these cookies right now… if only, huh?

  4. Lisa @ Sweet as Sugar Cookies 14 March 2011 at 01:55 #

    I loved that movie. Chocolate is definitely a great pick-me-up and it looks like your cookies can do that in an instant. I have a sweet treat linky party going on at my blog and I’d like to invite you to stop by and link your cookies up.

    • Yelly 14 March 2011 at 10:16 #

      Will pop by later! Ooooh! Excited much? 🙂

  5. liz 14 March 2011 at 09:02 #

    wow. you can bake? i wish we had an oven. i’d try my hands on doing that too. keep practicing. i’m sure in no time, you’ll be baking cakes! 😉

    • Yelly 14 March 2011 at 10:20 #

      I used to bake banana bread and apple bread loaves and sell them 🙂 Am told my apple crumble is really good (haha! not just a little dusting of pride in that statement!) But am attempting to expand my baking repertoire and perfect the bits that I do know 🙂

  6. Jackie Paulson 1966 14 March 2011 at 20:30 #

    I love to make banana Bread.

    • Yelly 14 March 2011 at 20:45 #

      Jackie, your canvas tote bag should be winging its way to you. Sorry about the delay 😦 Was absolutely rushed off my feet with things to do.

      I have a no-fail base recipe that’s good for all sorts of fruit loaves 🙂 Banana bread is my favourite though. It is simple but oh-so-yummy! 🙂

  7. Timmer 15 March 2011 at 22:32 #

    Awesome recipe. Thanks

    • Yelly 16 March 2011 at 15:38 #

      You’re very welcome 🙂

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