Meet my new favorite cookie: royal cookies!
Hi again — I’m back with another recipe inspired by a treat I first tasted at Nordstrom.
SERIOUSLY.
You’d think I lived there. Do I sound like a little obsessed? Maybe. But that food is irresistible.
Nordstrom, if you’re listening: can I design a menu for you or collaborate somehow? I’m in love with your food, plain and simple.
Say hello to the royal cookie.
Full disclosure: these cookies break my usual rules because they contain nuts. I’m typically not a fan of nuts in cookies or brownies, but this one won me over.
And yes, raisins pretending to be chocolate chips are still the worst. But macadamia nuts? Different story.
I discovered the royal cookie by accident. After Max could eat solid food, I tried bribing him to stay in his stroller at the mall with half a cookie. Nordstrom was out of their usual chocolate chip cookies, so they gave us a royal cookie instead. One bite and I was smitten — despite my nut reservations.
This cookie is loaded with chocolate, shredded coconut for extra chew, and chopped macadamia nuts. The macadamias bring a rich, buttery flavor and a softer texture than other nuts, which complements the chewy coconut and melty chocolate. Even bites without a whole nut taste richer because of the nuts dispersed throughout the dough.
I’ve been wanting to recreate these cookies for years, and I’m thrilled with the result: chewy centers, crisp edges, and perfectly melted chocolate.
New favorite, yes!
And honestly, give me a bite of that raw dough any day — doughy, melty, and irresistible.
Royal Cookies
Royal Cookies
18
to 24 cookies
40 mins
20 mins
15 mins
1 hr 15 mins
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Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups brown sugar
- 1/2 cup sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 1 cup shredded coconut
- 3/4 cup chopped macadamia nuts
- 1 (12 ounce) bag semi-sweet chocolate chips
Instructions
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Preheat the oven to 350°F. Line a baking sheet with parchment paper.
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Whisk together the flour, baking soda, baking powder, and salt.
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In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugars until light and fluffy, about 5 minutes. Beat in the eggs one at a time, then add the vanilla.
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Add the dry ingredients and mix on low until just combined, scraping the bowl as needed. Fold in the shredded coconut, macadamia nuts, and chocolate chips.
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Scoop 1 1/2-inch dough balls and place them about 2 inches apart on the parchment-lined sheet. Bake 16 to 18 minutes, until edges are lightly golden. Let the cookies cool on the baking sheet for 10 minutes before transferring to a rack.
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To make ahead: scoop dough onto a baking sheet and flash-freeze for 30 minutes. Transfer the frozen dough balls to a resealable bag. Bake from frozen, adding 1–2 minutes to the bake time.
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Santa will be happy.