Soft and Chewy Sausalito Cookies Recipe

Soft and chewy Sausalito cookies combine milk chocolate chips and macadamia nuts for a delicious combination of flavors. Better than storebought!

You might also like my copycat Chick-fil-a cookies or my collection of famous chocolate chip cookie recipes! 

Watch our step by step video!

Sausalito Cookies

These were inspired by Pepperidge Farm Sausalito cookies. They are crispy and loaded with milk chocolate chips and macadamia nuts. I prefer chewy chocolate chip cookies and came up with a variation that is BETTER than its namesake. I used my *Almost* Toll House cookie dough as a base. It makes soft and chewy chocolate chip cookies that STAY SOFT.  If you like macadamia nuts, but don’t care for white chocolate chips then Sausalito cookies are the perfect option.

What Makes This Sausalito Cookie Recipe a Keeper

Soft and Chewy: More brown sugar and less white make these cookies chewy and delicious.

Don’t Go Flat: These cookies don’t go flat. They have great texture and an added crunch from the macadamia nuts.

Two size options: I like making mine a little bigger (3 Tablespoon scoop), but I have baking times for regular-sized cookies too.

Freeze well: store in an airtight container or freeze in freezer bags. These cookies stay fresh on the counter for up to 3 days and freeze well.

Sausalito Cookie Ingredients

(scroll to the end of the post for a printable version)

• 1 cup butter, softened (I use salted)
• 1 1/4 cups brown sugar, packed
• 1/4 cup white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 2/3 cups all-purpose flour
• 1 1/2 cups milk chocolate chips
• 1 cup chopped macadamia nuts

How to make soft and chewy Sausalito cookies

1. Preheat oven to 375 degrees. Line light-colored baking sheets* with parchment paper (optional)
2. Cream butter and sugars until light and fluffy. Add eggs and vanilla extract.
3. Add baking soda and salt, then mix in flour (slowly).
4. Stir in chocolate chips and nuts.
5. Portion dough into 2 Tbsp. of cookie dough for regular-sized cookies or 3 Tbsp. of dough for large cookies. You can use a cookie scoop or your hands.
6. Bake cookies for 10 minutes (regular size) or 12 minutes (large size).
7. Let cookies cool on baking sheet for a few minutes then transfer to a cooling rack. (Most of the time I just let the cookies cool completely on the cookie sheet unless I need to use the cookie sheet to bake up more cookies.)

*Light-colored baking sheets are what I use for all of my cookies. Lighter metal bakes more evenly than dark and doesn’t brown the bottoms of the cookies too quickly. If using a dark metal baking sheet, adjust the baking time and watch the cookies to prevent burning.

Soft and Chewy Sausalito Cookies Recipe (Printable Version)

Soft and Chewy Sausalito Cookies

Soft and chewy Sausalito cookies combine milk chocolate chips and macadamia nuts for a delicious combination of flavors. Better than storebought!

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Prep Time: 10 minutes minutes

Total Time: 10 minutes minutes

Servings: 18 cookies

Calories: 240kcal

Ingredients

• 1 cup butter room temperature
• 1 1/4 cups light brown sugar
• 1/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 2/3 cups all purpose flour
• 1 1/2 cups milk chocolate chips
• 1 cup chopped macadamia nuts

Instructions

• Preheat  oven to 375 degrees. Line a baking sheet with parchment paper or a nonstick baking mat, if desired.
• Cream butter and sugars together with an electric mixer. Add eggs then vanilla extract.
• Mix in baking soda, salt and flour (until just combined)

  Stir in chocolate chips and nuts.
• Use a cookie scoop or form dough using your hands. Place 6-8 balls of cookie dough onto a baking sheet.

  Regular cookies (2 Tbsp. scoop)

  Large cookies (3 Tbsp. scoop)

  Bake 10 minutes for regular cookies or 12 minutes for large cookies, or until lightly golden.
• Cool 2-3 minutes on a cookie sheet and transfer to wire racks.

Notes

Store in an airtight container up to 3 days on the counter. Can also store in a freezer for a few months.

Makes 24 (2 Tbsp. sized) cookies or 18 (3 Tbsp. sized) cookies.

Nutrition

Calories: 240kcal