These Chewy Double Chocolate Bourbon and Macadamia Nut Cookies are quick and easy to make—and even quicker to bake! The only problem is stopping at one…
My parents are visiting at the moment, from Tasmania. They don't come to visit often, so I wanted to bake them some special treats. So I spent a couple of days baking in preparation for their arrival. For Mum, I decided to make white chocolate mud cupcakes with raspberry curd and topped with white chocolate ganache.
Dad loves dark chocolate, and so does my boyfriend T, so I decided to treat them both by making chewy double-chocolate cookies. I've made these before with smarties when we had the boys visit. This time, I decided to add macadamia nuts and splash of bourbon whiskey, which I knew T would love. The addition of bourbon wasn't obvious—which was a good thing since my Dad doesn't drink—but it added a slight tobacco flavor to the cookies.
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How to Make Chewy Double-Chocolate Bourbon and Macadamia Nut Cookies
1. Preheat the oven and prep baking tray.
2. Melt the chocolate and butter in the microwave or on the stove top and allow to cool.
3. In a mixer, beat together eggs, sugar, and vanilla.
4. Pour the melted chocolate into the beaten eggs mixture and add the bourbon.
5. Mix together flour, baking powder, chocolate, and nuts.
6. Scoop the mixture onto the lined baking trays.
7. Bake for 8–9 minutes and cool on the tray before transferring to a cooling rack.
See below for full list of ingredients and baking instructions.
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- 150 g dark chocolate broken into pieces
- 50 g butter cut into cubes
- 50 g plain flour
- ¼ tsp baking powder
- 2 eggs
- 250 g caster sugar
- 1 tsp vanilla essence
- 100 g dark chocolate chopped
- 1 cup macadamia nuts chopped
- 2 tablespoons bourbon whiskey
- Preheat the oven to 180°C and line a baking tray with baking paper.
- Melt the chocolate pieces and butter in the microwave or on the stove top and allow to cool.
- In a mixer, beat together the eggs, sugar, and vanilla essence until thick and pale.
- Pour the melted chocolate into the beaten eggs and sugar. Stir through before adding the bourbon.
- Sift in the flour and baking powder. Stir through before adding the chopped chocolate and macadamia nuts, and mix until combined.
- Using an ice cream scoop, scoop the mixture onto the lined baking trays. The cookies will flatten out when baked.
- Bake in the oven for 8–9 minutes and cool on the tray before transferring to a cooling rack. If you put the cookies onto the cooling rack while hot, they will become marked by the wires from the rack.
great recipe, ive just tried it. they taste awesome! i used american honey for the bourbon, very subtle honey flavour comes out smooth as
one small problem i had was the mixture was a little too runny, the cookies ended out a bit flat, could it be that perhaps i didnt beat the egg mixture enough? any tips regarding adding a touch more flour?
thanks for sharing!
The cookies do flatten a little when cooked, but if you found them flattening too much it might be due to underwhipping the eggs. You need to whip the eggs and sugar until they form very thick creamy ribbons. Alternatively, next time you make the cookies try adding a little more flour, but this will mean the cookie texture won't quite be the same.
I'm glad you enjoyed them nevertheless 😀
Mrs Ergül says
Hi, can I check if the recipe uses baking powder or soda as there are different indications of it in the ingredient list and method. thank you!
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Hi Mrs Ergül 😀 It's baking powder. I've updated the recipe to make it clear.
Wow, what delicious-looking cookies. I love sweets and these cookies look mouth-watering! I usually stick to these Brownie Cookies. They're pretty tasty too!
Thanks for the brownie cookie recipe Sophia. I will have to check it out 🙂
Emma @CakeMistress says
Phwoar, bourbon and macadamia sound like an excellent treat for your guests.
And I concur, American Honey would be fabulous for baking. It's a really smooth flavour.
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Thanks Emma 😀
Ok I got totally distracted by the white chocolate mud cupcakes with raspberry curd topped with white chocolate ganache... those sound insanely good. Recipe soon, please!! I used to make white chocolate mud cake with raspberry jam filling and white chocolate ganache (made with sour cream) all the time, like any time there was an event or special occasion, but now I haven't made it for oh, a good two years or so. Your recipe will probably change that. 😉
Do you have a recommendation of a particular bourbon to use for cooking? Someone "challenged" me recently to make a pie that contains bourbon, but then I went to buy bourbon and I had absolutely no clue which one to get (and wasn't really willing to part with $50+ taking a random chance on one). I wanted to buy some scotch whiskey at one stage for cooking with but then someone recommended bourbon because it's sweeter, although I guess it shouldn't really matter in the scheme of things since I'll probably only be putting it in recipes that are sweet anyway, so it's more that I want to find one with a good flavour that works well in sweet (and most likely chocolatey) things.
Hi Jess 🙂 I will post the cupcakes soon, I promise.
As far as bourbon goes, I'm not an aficionado as my boyfriend is the bourbon drinker in our house. He prefers Wild Turkey Bourbon and of those 8 Year, Rare Breed and American Honey are his favourites and we have one or more of those in our house at any one time. I hope that helps. 🙂
Yum Yum Yum Yum! Just gorgeous!
Thanks Maz 🙂
mm, these sounds excellent. I've never thought to put bourbon in chocolate biscuits but it sounds like such a good idea!
Thanks Taz. 🙂 The bourbon worked well with the chocolate and added a slightly different element to a normal chocolate cookie.
Erika Beth says
Mmm! Love the bourbon addition. Smokiness? I'm intrigued. (But really, you had me at Boubon.) 🙂
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