Macadamia choc-chunk biscuits

Name: Macadamia choc-chunk biscuits
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 6 servings
Cuisine: Western
Ingredients: 1/2 cup butter (110g); 1/2 cup sugar (100g); 1/3 cup brown sugar (72g); 1 egg (50g); 1/3 cup dark chocolate (72g); 1/2 cup macadamia (72g); 2 tbsp milk (1% fat) (30g)

Macadamia choc-chunk biscuits blend nutty macadamia nuts with rich dark chocolate for a delicious treat. They are simple to make and perfect for any baking level.

02 Feb 2026
Cook time 25 min
Prep time 30 min

Ingredients:

1/2 cup butter
1/2 cup sugar
1/3 cup brown sugar
1 egg
1/3 cup dark chocolate
1/2 cup macadamia
2 tbsp milk (1% fat)

Macadamia choc-chunk biscuits are a delightful treat that combines the nutty richness of macadamia nuts with the decadent taste of dark chocolate. These biscuits are not only delicious but also relatively simple to prepare, making them a perfect option for both novice and experienced bakers. Follow this recipe for a satisfying batch of cookies that will disappear in no time!

Instructions:

1. Preheat Oven: Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.

2. Mix Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This should take about 2-3 minutes using an electric mixer on medium speed.

3. Add Egg: Add the egg to the mixture and beat well until fully incorporated.

4. Incorporate Milk: Pour in the milk and continue to mix until all ingredients are well combined.

5. Add Chocolate and Nuts: Gently fold in the chopped dark chocolate and macadamia nuts until evenly distributed throughout the dough.

6. Shape Biscuits: Using a spoon or a cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet. Space them about 2 inches apart to allow for spreading.

7. Bake: Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the edges are lightly golden brown and the centers appear set.

8. Cool: Remove the biscuits from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

9. Serve: Once cooled, your Macadamia Choc-Chunk Biscuits are ready to be enjoyed. Store any leftovers in an airtight container at room temperature.

By following these instructions and tips, you'll be able to bake fantastic macadamia choc-chunk biscuits that are crispy on the outside and soft on the inside. Perfect for an afternoon snack or to impress your guests, these biscuits are sure to become a favorite in no time. Enjoy baking and savoring these scrumptious treats!

Macadamia choc-chunk biscuits FAQ:

What is the baking time for macadamia choc-chunk biscuits?

Bake the biscuits in a preheated oven at 350°F (175°C) for 12-15 minutes. They should be lightly golden brown at the edges and set in the center when done.

How should I store leftover macadamia choc-chunk biscuits?

Store any leftover biscuits in an airtight container at room temperature. They will stay fresh for several days.

Can I substitute the dark chocolate in this recipe?

Yes, you can substitute dark chocolate with semi-sweet or milk chocolate, but keep in mind that this will alter the flavor and sweetness of the biscuits.

What can I use instead of macadamia nuts?

If you don't have macadamia nuts, you can substitute them with walnuts or pecans for a similar texture and flavor profile.

How can I tell if the biscuits are done baking?

The biscuits are done when the edges are lightly golden and the centers appear set. They may look slightly undercooked in the center, but they will firm up as they cool.

Cooking Tips:

- Ensure your butter is at room temperature before starting. This makes it easier to cream with the sugars.

- Use high-quality dark chocolate for the best flavor. You can also coarsely chop a dark chocolate bar if choc chunks are unavailable.

- Toast the macadamia nuts slightly before adding them to enhance their flavor.

- Chill the dough for about 30 minutes before baking to prevent the biscuits from spreading too much.

- Make sure to space the cookie dough balls well apart on the baking sheet to allow for even baking.

Nutrition Facts

6 Servings
Calories 350kcal
Protein 3.34g
Carbohydrates 36g
Fiber 2.39g
Sugar 33g
Fat 30g

Macadamia choc-chunk biscuits