CHIPITS Dark Chocolate and Macadamia Cookies Recipe

CHIPITS Dark Chocolate and Macadamia Cookies Recipe

20 min
10 min


6 tbspbutter, softened (90 mL)
1/3 cupbutter flavoured vegetable shortening (75 mL)
1/2 cuppacked light brown sugar (125 mL)
1/3 cupgranulated sugar (75 mL)
1 egg (1)
1 1/2 tspvanilla extract (7 mL)
1 1/3 cupsall-purpose flour (325 mL)
1/2 tspbaking soda (2 mL)
1/2 tspsalt (2 mL)
2 cupsCHIPITS Dark Chocolate Chips (500 mL)
1/2 cupchopped macadamia nuts (125 mL)


    1. Preheat the oven to 350°F (180°C). Beat the butter with the shortening in a large bowl until well blended. Beat in the brown sugar and granulated sugar. Add the egg and vanilla, beating until well blended.

    2. Stir the flour with the baking soda and salt in a separate bowl. Gradually beat the flour mixture into the butter mixture. Stir in the chocolate chips and macadamia nuts. Drop by rounded teaspoons onto ungreased baking sheets.

    3. Bake for 10 to 12 minutes or until edges are lightly browned. Cool slightly. Transfer to a wire rack to cool completely.

    Makes about 3 1/2 dozen cookies.

    Chocolate Cookie Variation:
    • Replace 1/3 cup (75 mL) flour with HERSHEY'S Cocoa for a chocolate cookie dough.
Top 5 HERSHEY'S CHIPITS Cookie Recipes

Top 5 HERSHEY'S CHIPITS Cookie Recipes

There's nothing better than a warm cookie fresh from the oven. Can you guess our most popular cookie recipe?

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