Hello sweets! I hope you all had a wonderful holiday! We’ve been battling a nasty long-lasting bug over here, but I’m finally feeling well enough to reenter the land of the living (thank goodness). So I thought I’d start a new year of blogging off right by sharing a favorite recipe with you, that I can’t seem to stop making (all 5 batches I’ve made in the past month have been in the name of “quality control” for this post…so I have an excuse, right).
I first stumbled across this tantalizing recipe over on Pinterest, and after my first initial adapted batch (I replaced the white chocolate with milk chocolate), I decided to try to further enhance the recipe by adding a note of citrus. That little bit of zest truly takes these cookies to a whole new level of yumminess. Rich gooey milk chocolate, crunchy macadamia nuts, and a zing of citrus packed inside a chewy cookie with crisp buttery edges…you’ve just got to try them!
I think my adaptation is pretty stellar, but if you’re interested in the original recipe (with gluten), you can find it over on Kitchen Treaty. Her recipe makes double what my adaptation does, contains white chocolate chips instead of milk chocolate, and does not contain orange zest…so just keep that in mind for any adaptations you might want to make. Karen also shares a really nifty cookie shaping trick that I had never seen before, but that makes all the difference in the baking of a chewy cookie. Don’t miss that!
Get baking and enjoy! xo Ez
Psst…you can find my favorite all-purpose gluten-free flour mix here.
Chocolate-Orange Macadamia Nut Cookies (gluten-free)
Recipe adapted from Kitchen Treaty
Yield: 14 cookies
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup (packed) light brown sugar
- 1/3 cup granulated sugar
- 1 large egg
- 1 1/2 teaspoon vanilla extract (gluten-free)
- 1 1/2 cups Carol’s Amazing All-purpose Gluten-Free Flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground nutmeg (optional)
- 3/4 cup milk chocolate chips (I used Ghirardelli Milk Chocolate Chips)
- 3/4 cup roasted salted macadamia nuts, coarsely chopped
- 3/4 teaspoon fresh orange zest, plus more for garnish
- Preheat oven to 350 degrees Fahrenheit
- Line two cookie sheets with parchment paper and set aside
- Coarsely chop macadamia nuts
- Grate fresh nutmeg using a Microplane grater
- Zest orange peel using a Microplane grater
- In a large mixing bowl, beat the butter on medium speed with a hand-held electric mixer until pale and fluffy, about 2 minutes.
- Add the brown sugar and granulated sugar and continue beating on medium speed for about 2 minutes until light and fluffy.
- Add the egg and vanilla extract and beat until well-incorporated.
- In a medium bowl, sift together the gluten-free flour, baking soda, salt, and freshly ground nutmeg.
- Add the dry ingredients to the wet ingredients and mix on low speed, just until the ingredients are incorporated. Do not over-mix.
- Stir in the milk chocolate chips, chopped macadamia nuts, and orange zest with a spatula until combined.
- Scoop a generous tablespoonful of the dough (or use a cookie scoop like I did) and roll into a ball. With the tips of your fingers, grab the ball on either side and pull it into halves. Turn both sides so that the rough torn portions are both facing up and press the smooth edge of dough back together. Place on cookie sheet with the rough side facing up, about three inches apart. See this process illustrated on Brown Eyed Baker.
- Top each cookie with a scattered pinch of orange zest (optional).
- Bake for about 10-12 minutes, until edges of cookies begin to turn golden brown.
- Remove from oven and allow cookies to set for 5 – 10 minutes before carefully transferring cookies to a wire rack to cool completely.
- Cookies can be kept in an air-tight container at room temperature for 3 – 4 days.