Triple Chocolate Cookies


  • ½ c. roasted macadamia nuts 
  • 8 oz bitter or semi-sweet chocolate, chopped (I used semi-sweet)
  • 4 oz white chocolate, chopped
  •  2 to 3 c. all-purpose flour (I always add more flour until I get my desired consistency)
  • ½ c. unsweetened cocoa powder (I used dark)
  • 1 ½ tsp. baking powder
  • 1 ½ tsp. kosher salt
  • 1 tsp. baking soda
  • ½ c. (1 stick) butter, room temperature
  • ½ c. (1 stick) margarine, room temperature
  • ¾ c. granulated sugar
  • ¾ c. (packed) light brown sugar
  • 2 large eggs, room temperature
  • 1 c. unsweetened coconut flakes, toasted
  • 1 c. semisweet chocolate chips
  • ½ c. white chocolate chips
  • milk chocolate chips for baking
  • Flaky sea salt


  1. Preheat oven to 350°. Toast macadamia nuts on a rimmed baking sheet, stirring halfway through, until golden brown, about 5 to 10 minutes. Let cool. 
Toast your coconut for a few minutes before, after or at the same time as toasting your nuts.
  2. Meanwhile, heat chopped semi-sweet chocolate and white chocolate in a heatproof bowl set over a saucepan of barely simmering water (bowl should not touch water), stirring, until melted. Remove from heat and let sit, stirring occasionally, until cool, 10 to 15 minutes.
  3. Finely grind macadamia nuts in a spice mill or crush with a handheld chopper. (I don’t have a spice mill, people. I had to chop these by hand.) Transfer to a medium bowl and add flour, cocoa powder, baking powder, kosher salt, and baking soda; whisk to combine.
  4. Using an electric mixer on high-speed, beat butter, granulated sugar, and brown sugar in a large bowl until very light and fluffy, about 5 minutes. Add eggs one at a time, beating well after each addition before adding the next. Beat until mixture is very light and fluffy, about 2 minutes. Reduce speed to low and add melted chocolate mixture, followed by dry ingredients; beat just until combined. Add enough flour to the dough to get your preferred consistency. I found that when making the recommended recipe I had to add about another cup of flour. I add until the dough becomes a bit stiff and won’t just fall off my beater. I don’t like the texture of my dough to feel whipped or like butter. Mix in coconut and both chocolate chips with a rubber spatula.
  5. Roll dough into small balls (about 1″ in diameter) spacing at least 2″ apart. Sprinkle with sea salt; I forgot this step! I did dot the cookie balls with milk chocolate chips (facing up), though. This is how you can get your cookies to look kinda perfect. By touching them up before baking. Bake 8 to 10 minutes depending on how “done” you like your cookies. I like mine on the under-baked side. Let cool on baking sheets 5 minutes, then transfer to wire racks and let cool completely.


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