Happy (Chocolate Chip) Thursday! Hope you’re enjoying your week. I feel like I’ve been really strapped for time this week, getting a lot of things planned out, but don’t worry! I still managed to carve out some time to share this lovely little CHOrific recipe with you. BTW, if you’re looking for a ton of good Greek yogurt recipes, check out my ebook, Sweet with Greek!
When I was in Florida with my parents last month, we popped into a Subway (mmm, subway), and I couldn’t help but grab one of their cookies too. Have you ever had a white chocolate macadamia nut cookie from Subway? I know they’re probably just made from frozen cookie dough or something but they’re amazing. Soft, chewy, sweet, salty, buttery… everything a good cookie should be!
So while I was enjoying my white chocolate macadamia nut cookie, I got to thinking… why is white chocolate always paired with macadamia nuts? Why not any other chocolate? You know I had to do something about it. So when I got home from Florida, I made these dark chocolate macadamia nut cookies!
Let’s just say you really shouldn’t ever limit yourself to white chocolate when enjoying macadamia nut cookies. I’d love to try a variation of these with dark, milk, and white chocolate in the cookie. Chocolate equality!
Soft, chewy, buttery cookies with salty macadamia nuts and dark chocolate. If you’d like, use a combination of white, milk, and dark chocolates!
Makes 2 dozen cookies
Prep time: 20 minutes
Cook time: 12 minutes (per cookie sheet)
- 5 tablespoons unsalted butter, softened
- 1/4 cup nonfat plain Greek yogurt (Chobani!)
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cups all-purpose flour
- 1 cup chopped macadamia nuts
- 1 cup chopped dark chocolate (or chocolate chips)
Heat the oven to 375 degrees F. Line cookie sheets with parchment paper.
In a large mixing bowl, beat the butter, yogurt, and sugars with an electric mixer until smooth. Add the egg and vanilla; beat until mixed well. Add the baking soda, salt, and flour; beat until mixed. Stir in the macadamia nuts and chocolate.
Drop the cookie dough by rounded tablespoon onto the prepared cookies sheets. Bake 10 to 12 minutes or until the edges are golden brown. Allow to cool 5 minutes on the cookie sheets before removing to cool completely.