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One of my favorite memories of time with my mom was our leisurely shopping trips. Especially the big ones before the first day of school each year. One thing she usually got as a snack during our trips to the mall was the macadamia nut chocolate chip cookies from Mrs. Fields Cookies.
I checked to see if there are any Mrs. Fields storefronts left in Minnesota and according to their online store locator the only one left is at Burnsville Center. Sad…but, I guess it’s not like I could eat there anymore anyways. 😉
Lots of Baking Lately
I usually like to have something sweet on hand for desserts. Cookies are the perfect thing because all you really need is one to satisfy your craving!
During this time of our stay-at-home order due to COVID-19 I’ve been baking just about every other day. I know that I’m not the only one as many stores are out of things like yeast and flour.
As I was digging in my cupboards one day, I saw I had just about a cup of macadamia nuts left from a giant bag I got at Costco a while back. First thing that came to mind was recreating those Mrs. Fields cookies my mom used to get. It’s the little things that bring us joy now, right?
So what I did is I took my basic recipe for ½ batch chocolate chip cookies and I made some slight adjustments. In this recipe here I used the Cup4Cup Multipurpose Gluten-Free Flour. I’ve really been loving the results I get in my sweet and savory dishes with Cup4Cup.
If you are using whole macadamia nuts then I recommend giving them a rough chop to cut them in half. For this recipe I did use the Enjoy Life chocolate chunks, but you can certainly use regular chocolate chips. My personal preference is semi-sweet chocolate in cookies. I like the little extra punch of flavor in semi-sweet chocolate.
My Tips For Perfect GF Cookies
Gluten-free baking can be tricky, that’s true. But I feel like I’ve had enough practice now that I have some helpful tips for you.
What I have found when making cookies, especially those with butter, is that the cookies don’t get flat if you let the dough rest in the refrigerator for about an hour. This will help the butter to firm up again and for the flour to absorb a little bit of the moisture in the butter. And also if the butter is too soft or if the oven temperature is too hot then the butter melts too fast resulting in flat cookies. For that reason, I also like to bake my cookies at a slightly lower temperature than what most recipes call for.
Another tip I have is to use a cookie scoop to make even cookies. I like this medium-size cookie scoop by OXO. I seriously use that thing for everything! And then when you scoop your cookies they are all the same size and weight. I like to then flatten them with my fingers or palm before baking so they are in a small disc shape.
Macadamia Nut Chocolate Chunk Cookies (Gluten-Free)
- ½ Cup (1 Stick) Butter - Softened
- ½ Cup Light Brown Sugar
- ¼ Cup Granulated Sugar
- ½ Teaspoon Vanilla
- 1 ¼ Cup Gluten-Free Flour Blend - I use Cup4Cup for this recipe
- ½ Teaspoon Baking Soda
- ¼ Teaspoon Salt
- 1 Cup Semi-Sweet Chocolate Chunks
- 1 Cup Macadamia Nuts - Chopped
- In a large mixing bowl, cream together the butter, granulated sugar, brown sugar, and vanilla until it's light and fluffy.
- Add egg and beat well.
- In a separate bowl, combine the flour, baking soda, and salt. Gradually add this flour mixture into the butter mixture, beating well.
- Stir in the chocolate chips and macadamia nuts.
- Refrigerate the dough for at least one hour. This will harden-up the butter up again so that the cookies bake evenly.
- Preheat the oven to 350° Fahrenheit.
- Use a medium cookie scoop (or a rounded tablespoon) to drop the cookie dough onto a parchment paper lined cookie sheet.
- Slightly flatten the cookie dough balls with the palm of your hand so they are in a disc shape.
- Bake 11-13 minutes or until they are golden brown. Cool slightly before moving from cookie sheet to a wire rack for cooling.
And I’ll give you one more special tip on how to get these to look like they are made by a professional baker. I like to place some chocolate chips/macadamia nuts on the top of the cookies before I bake them. That way all the goodness isn’t all hidden on the inside.
Remember to PIN this recipe for gluten-free macadamia nut chocolate chunk cookies so you have it ready to go for your next cookie craving!
Here are some other sweet chocolate recipes I have on my site that you might like!