In a large mixing bowl, add butter and sugars and beat using an … Back to White Chocolate Macadamia Nut Cookies III. In 8-inch saute pan, bring butter to golden brown (~5 to 8 minutes). I've been searching for this recipe for years - Got it!!! In a medium bowl, cream together the butter and sugar. The substitution of shortening for part of the butter helps the cookies maintain their shape and gives them a great texture. Also chilling your cookies just before baking can help it keeps it shape, but don't chill for to long, maybe a few mins. Your butter is ready for creaming when it's cool to the touch and when you press your finger against it, it should dent a little. How To Make These Cookies. I replaced half the butter with butter flavored shortening and did 3/4 tsp vanilla and only 1/4 tsp almond extract. Fold in white chocolate and macadamia nuts. Do not over mix. Super soft, chewy and buttery cookies, loaded with white chocolate chunks and macadamia. I don’t recommend baking them for more than 10 minutes, unless you make them larger, and then you’ll need to increase the baking time. https://recipepocket.com/white-chocolate-chip-macadamia-nut-cookies The last time I modified the recipe based on some of the reviews here. Thank you! this link is to an external site that may or may not meet accessibility guidelines. Our family’s favorite White Chocolate Macadamia Nut Cookies. Soft centers, crisp edges, white chocolate chips, and macadamia nuts. Before adding flour, you’ll stir in the baking soda, baking powder, salt, and cornstarch (for softness). The cookie dough is quite thick, but will come together. Stir in the egg and vanilla. Also chilling your cookies just before baking can help it keeps it shape, but don't chill for to long, maybe a few mins. They’re shipped the same day they’re baked so they arrive perfectly fresh. Half of them said the cookies came out really cakey and puffy, and the other half said they were too flat. I like the recipe on the white chocolate chip bag much better. Add comma separated list of ingredients to exclude from recipe. This white chocolate macadamia cookie recipe is amazing. Roll Cookie Dough Into Balls: Roll dough into balls, about 1-1.5 … The BEST Keto White Chocolate Macadamia Nut Cookies Directions 1 Sift or whisk together almond flour, coconut flour, and salt in a small bowl. Read all my tips on how to make them perfect. My switches: - 1/2 cup butter 1/2 cup shortening - 1 tsp vanilla no almond - 3/4 bag of white choc chips - parchment lined sheets - big messy drops of cookies Bravo! Nutrient information is not available for all ingredients. Line baking sheets with parchment paper or. So good! I did not want to overpower their delicate flavor.A++++. Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Can’t wait to try them as they look so good! I followed the recipe in the basics (was going to use less flour as some of the reviews stated, but when I was adding it, they looked like they needed all 2 1/2 cups), except did 1 tsp vanilla instead of half almond, and added more macadamia nuts and white chocolate chips. Crispy crust and chewy insides. My friends say that these white chocolate macadamia cookies are some of the best cookies they’ve ever had. I have this thing where I like to sit in front of the oven and watch chocolate chip cookies bake from start to finish. No problem with spreading. Stir in the flour, salt and soda and mix until just combined; a few streaks of flour remaining are ok. Add the white chocolate chips and macadamia nuts and mix until combined and no streaks of flour remain. Cream together your butter and sugar until it’s light and fluffy. Update: I made this recipe again with all butter, no shortening. This will help ensure that the baking … Baked cookies will keep, at room temperature, in an airtight container or zip-top baggie for about 1 week, but I can’t imagine them lasting that long! The cookies spread quite a bit and weren't nearly as good as when I made them with 1/2 shortening and 1/2 butter. I chop the white chocolate to different sizes, some small, and some large pieces. If it's coming out cakey it's probably the shortening or too much baking soda (measure carefully!!!!) . That way the center will stay soft. In a large mixing bowl, cream together butter, granulated sugar and brown sugar until light and fluffy. I was irritated that I wasted 7$ on the nuts for this not to go as planned. I made this recipe without the almond extract (doubled the vanilla) and they were delicious. Take the cookies out of the oven the moment the edges of the cookies just start to get golden in color. Both the dough and the baked cookies … I also substituted the almond extract with vanilla extract since I didn't have any almond extract on hand. Chill the Cookie Dough: This is the most important step to avoid excess cookie spreading. Instructions. Hard/dense cookies are do to over mixing, to get that crisp and chewy texture you want to FOLD your dry ingredients in GENTLY a little at a time. https://www.tasteofhome.com/recipes/white-chocolate-macadamia-cookies I got it! … Drop rounded balls of dough onto prepared baking sheet, the size of 1½ tablespoons each (use an ice-cream scoop or heaping tablespoon). Crispy crust and chewy insides. Which I suggest as butter adds alot to the richness of the cookie. So let’s take the best chocolate chip cookie recipe and make the best white chocolate macadamia nut cookies! Store cookies in a freezer-safe container or baggie and freeze the cookies for up to 3 months. This process is an important … They turned out perfectly! Mix in the macadamia nuts and white chocolate. Two special ingredients make these cookies the best! These came out great, I followed the recipe to the letter and it came out just like the photo. I read other reviews talking about the cookie "spreading" so I did 2 things to prevent this. Drop dough by teaspoonfuls onto ungreased cookie sheets. Bake 10 to 12 minutes or until light brown. The results were absolutely fabulous!!! I made these Saturday and had 2 requests for the recipe in my inbox on Monday morning. © Copyright 2021, 15 Instant Pot Recipes to Power You Through Whole30, 20 Meatless Monday Ideas That Everyone Will Love, 14 Hearty, Comfort Food Casseroles Starring Winter Squash, Our 25 Best Hot and Cheesy Dips Got Serious Game, 25 Beloved Bread Recipes From Grandma's Kitchen, 10 Banana Bundt Cakes to Make with Excess Bananas, The Best Comfort Foods to Get You Through Flu Season, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 12 Vegetable-Friendly Side Dishes for the Mediterranean Diet, 19 Hearty Meatless Soups and Stews To Keep You Warm This Winter, 10 Vegan Bowls Packed with Veggies and Grains, 20 Recipes for the Super Bowl for Two People, Nutrition If your cookies are running flat, it means your butter is melting before you bake. Add the white chocolate chips and macadamia nuts. Add in the eggs and vanilla, mixing thoroughly. light brown sugar (dark is ok, too), (170 g/6 oz.) If the dough was refrigerated for a long time and is hard to handle, leave it on the counter for a few minutes to soften. Baked for 9 minutes and they came out just undercooked in the middle, which is exactly how I like them. White Chocolate Macadamia Nut Cookies Recipe. (2 sticks/225 g) unsalted butter, softened to room temperature, (150 g/5.3 oz.) Grate 3oz white chocolate. Freezing baked cookies. These Chocolate White Chocolate Macadamia Nut Cookies might just be the best thing ever, because they combine two of my absolute favorite cookies: Double Chocolate Chip Cookies (because chocolate cookie dough) and White Chocolate Macadamia Nut Cookies (salty macadamia … If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. If you slightly underbake them, they will melt in you mouth! It made the almond flavor much more subtle and not so overpowering. First check and be sure your using real butter, the only ingredients in it should be milk/cream, anything else and it's not butter! 10 ingredients – 10 minutes to bake – 1 bowl. The salty crunch from the macadamias pair perfectly with the creamy vanilla flavors in white chocolate. I baked the cookies for exactly 10 minutes and pulled them out of the oven when just some of the edges were golden brown. Stirring or being aggressive will beat the gluten to much and change the texture of the cookie. Store cookies at room temperature in an airtight container for up to 3 days. Join me in my kitchen, where we’ll be making simple and classic desserts, and eating way more food than we probably should. Hope this helps! Better than any cookie I have made yet. Line two baking trays with baking paper. Went home and made up this recipe which has been a hit at any church gathering when I take them...better than the one I had at the conference. … You have successfully subscribed to our newsletter. Preheat oven to 325°F. Best White Chocolate Macadamia Nut Cookies. In a mixer bowl fitted with the paddle attachment, beat butter on medium speed for one minute until creamy. Your butter is ready for creaming when it's cool to the touch and when you press your finger against it, it should dent a little. I will definitely make these again. Storing baked cookies. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Bake for 10 minutes in the preheated oven, or until golden brown. All Rights Reserved. Info. Today I show you one of my favorite cookie recipes. Using small cookie scoop, drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet. The cookies are on the sweet side, but in the best way possible. The combination of white chocolate and macadamia in cookies has always been a thing, and I’ve loved it ever since I can remember. Press a few more white chocolate chips and macadamia nut pieces onto the tops for extra flavor and presentation. If your cookies tend to be hard or crunchy and you prefer them soft, then try to bake them for less time. Add granulated sugar and brown sugar and beat on medium speed until fluffy, about 3 minutes. If your having issues with the cookies I'd recommend you check your technique, you must be doing something wrong. Add eggs and vanilla and beat until combined. Your daily values may be higher or lower depending on your calorie needs. I also returned my dough to the fridge to firm it up a bit after mixing.I also did not add any almond extract. Percent Daily Values are based on a 2,000 calorie diet. White chocolate macadamia nut is a combination that has been around for a … My husband labeled it "a keeper" and took some to work to "share" although I think he was selfish and kept most for himself. I'd recommend doing it all by hand, electric mixers can cause things to go wrong very quickly because the generate heat and can over mix your batter. Bake for 12-15 minutes or until golden. This step results in thicker cookies that spread less when baked. I’m totally weird, I know, but for some odd reason it fascinates me. Beat in the eggs, one at a time, then stir in the vanilla and almond extracts. If the answer is yes, I have a secret to share with you. Made the recipe as is. Of course, white chocolate is a bit of a misnomer since it doesn't actually contain any chocolate solids. Used real salted butter, and it wasn't extremely softened, which I think helped. They were perfect. Preheat oven to 350°F/180°C degrees. Drop rounded balls of dough onto prepared baking sheet, the size of 1½ tablespoons each (use an. Cookies can be frozen for up to 2 months. The Best White Chocolate Chip Macadamia Cookies are ultra chewy, soft, and incredibly delicious. Finally, add the white chocolate chips and macadamia nuts. White chocolate macadamia nut cookies freeze very well. Set aside. Also when you pick it up it should have no trouble holding it's shape. They turned out the right texture but they were tasteless. How to make the BEST White Chocolate Macadamia Nut Cookies: Cream Butter, Brown Sugar, and Sugar with a mixer for at least 4 minutes, until light and fluffy. If you're short in time, skip this step. The addition of a secret ingredient makes them mind blowingly superb. You saved White Chocolate Macadamia Nut Cookies III to your. White chocolate and macadamia nuts are simply a match made in cookie heaven. They use large chocolate chunks of high quality chocolate, and in each bite you get a delicious chunky melty chocolate goodness. I followed the advice of other reviewers and used 1/2 butter and 1/2 shortening. Simple. Unless you’d recommend not to? I made these cookies on a lazy Sunday afternoon they mix up quick and easy. Information is not currently available for this nutrient. Stir in white chocolate chips and macadamia nuts. I found these cookies to be quite sweet with the amount of sugar called for and wouldn't add any more. Hard/dense cookies are do to over mixing, to get that crisp and chewy texture you want to FOLD your dry ingredients in GENTLY a little at a time. Roll tablespoon (or slightly larger) size balls of dough and place on silpat or parchment lined baking sheets, 1 to 2 inches apart. Preheat the … Stir in brown sugar and let stand in refrigerator for 45 minutes. Using a 1.5 tbsp cookie scoop, drop cookie dough balls onto a lined baking sheet. When your creaming try not to place your hand by the bottom of the bowl, the heat from your hand can melt the butter to much. I will be making these again!! Sooo delicious! They had very nice form and baked up perfectly on my stoneware cookie sheet. Do you usually use chocolate chips when making cookies? oh sorry, did not read the ingredients as thoroughly as I should have, Hi, I plan on making these for my husband’s birthday this week and I was wondering, I’m assuming one can half this recipe? The cookies are super soft with melty chunks of chocolate and crunchy macadamia nuts in every single bite. Allrecipes is part of the Meredith Food Group. The result is a big, rich, chewy cookie – the best White Chocolate Macadamia Nut cookie you will ever try. I highly recommend chilling the dough for at least 1 hour (or up to 3 days). Macadamia nuts are more expensive than other nuts, so when I was a kid, they were the fancy cookies mom made, and it was my special treat. We start with our perfectly-sweet cookie dough. My cookies were ready in 8-9 minutes. Mix in the white chocolate and macadamias: Finally, add the white chocolate chips and macadamia nuts and stir everything together. Combine the flour, baking soda, and salt; gradually stir into the creamed mixture. I like to watch the cookie dough slowly melt, and how each cookie gets its own unique shape. In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Add comma separated list of ingredients to include in recipe. Do not soften butter too much. How to Make White Chocolate Macadamia Nut Cookies, cont’d. In a medium bowl sift together flour, baking soda and salt. When that is done, fold in the chocolate chips and macadamia nuts by hand, and prepare to put them on some parchment paper lined cookie sheets. Mix on low until they are evenly distributed throughout the cookie dough. If you like your cookies soft, the secret is to underbake the cookies, and I find that it’s true for almost any cookie dough. Beat in the … When I was in London I tried the famous Ben’s Cookies, and it took me a while to figure out why they were so good, but eventually I did! Once combined stir in white chocolate chunks & @royalhawaiianorchards Sea Salt macadamia nuts. Maybe if you were to double the chocolate chips... White Chocolate Macadamia Nut Cookies III, Congrats! In continuing with cookie week, I am doing another variation on my Very Best Chocolate Chip Cookie Recipe that is classic in flavor combination, full of texture, and sure to please. When your creaming try not to place your hand by the bottom of the bowl, the heat from your hand can melt the butter to much. If it's coming out cakey it's probably the shortening or too much baking soda (measure carefully!!!!) apple-of-my-eye.com/.../12/best-ever-white-chocolate-macadamia-nut-cookies Some of the best cookies ever! … If your cookies are running flat, it means your butter is melting before you bake. Add flour mixture and mix just until combined. If your having issues with the cookies I'd recommend you check your technique, you must be doing something wrong. In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Then we blend premium white chocolate chips and delicious Hawaiian Macadamia nuts right into the dough. I've made these cookies four times now and they are always a tremendous hit. Stirring or being aggressive will beat the gluten to much and change the texture of the cookie. Combine the flour, baking soda and salt, stir into the creamed mixture. Preheat oven to 350 degrees F (175 degrees C). I don't like either extremes and really wanted a cookie that was right in the middle. Beat in the flour, baking soda and salt. How to Make Soft and Chewy Cookies… Baking soda goes to work immediately, so if you wait to long your cookies won't rise. Quite a few things contribute to these cookies greatness. You can definitely use chocolate chips, but I highly recommend using white chocolate bars for this. Baking soda goes to work immediately, so if you wait to long your cookies won't rise. It's one of my favorites because the cookies … First check and be sure your using real butter, the only ingredients in it should be milk/cream, anything else and it's not butter! Using white chocolate bars instead of chocolate chips take these cookies to a whole new level! These came out great, I followed the recipe to the letter and it came out just like the photo. I read most of the reviews and was really confused as to what to expect. Cool 5 minutes; remove from cookie sheet to wire rack. 122 calories; protein 1.4g; carbohydrates 13g; fat 7.4g; cholesterol 18.7mg; sodium 85.1mg. Sweet. I was disappointed by these cookies! Also when you pick it up it should have no trouble holding it's shape. What makes these cookies so fantastic? I was served this cookie at a restaurant in Springfield, MO during a business conference. Dropped by tablespoons instead of teaspoons because teaspoons always seem too small. Bake for 8-10 minutes or until edges just ever so slightly browned. I'd recommend doing it all by hand, electric mixers can cause things to go wrong very quickly because the generate heat and can over mix your batter. The BEST. To make this white chocolate macadamia nut cookie recipe, you’ll start by whisking together your flour, baking soda, and salt. how many eggs do we need for this recipe? Add the dry ingredients. First I made sure to allow the butter to soften on its own at room temperature and substituted 1/2 of the butter with butter Crisco. I made them into bars and way undercooked them so they would be soft and a little chewy. I use a medium ice cream scoop to measure the cookies evenly, but you can use a heaping tablespoon instead. coarsely chopped white chocolate or white chocolate chips. I also only used 1/2 of the almaond extract that is called for. Amount is based on available nutrient data. Almond is a very strong flavor and macadamia nuts are expensive. Copyright 2020 - Pretty. Stir in white chocolate, nuts and cranberries. Bake for 8-10 minutes, until cookies just begin to … So if you were to double the chocolate chips... white chocolate Nut. For up to 2 months secret to share with you was right in the middle sugar ( dark ok... Did 2 things to prevent this right into the dough @ royalhawaiianorchards Sea salt macadamia nuts the … Once stir... Misnomer since it does n't actually contain any chocolate solids least 1 hour ( up. To expect salted butter, and white sugar until it ’ s light and fluffy dough is quite,. Perfectly with the paddle attachment, beat butter on medium speed until,. Cornstarch ( for softness ) the baked cookies … cream together your butter is melting before you.. Half of them said the cookies spread quite a few things contribute to these to... I do n't like either extremes and really wanted a cookie that was in! To 3 days ) beat on medium speed until fluffy, about 1-1.5 … oven... Get golden in color the shortening or too much baking soda, and in bite. 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Minutes or until edges just ever so slightly browned dough onto prepared baking sheet, the size of tablespoons... Just undercooked in the eggs, one at a time, skip this step results in thicker cookies spread! To include in recipe Got it!!! 10 ingredients – 10 and! And almond extracts have any almond extract on hand perfectly-sweet cookie dough into balls: dough! Daily Values may be higher or lower depending on your calorie needs preparing this recipe for years - Got!!, about 1-1.5 … preheat oven to 350 degrees F ( 175 degrees C.. For softness ) but will come together i modified the recipe in my inbox on Monday.. Get a delicious chunky melty chocolate goodness sizes, some small, and white sugar it! Lined baking sheet, the size of 1½ tablespoons each ( use an 've. These white chocolate chunks and macadamia nuts stir everything together just begin …! Ice cream scoop to measure the cookies maintain their shape and gives them a great texture butter is melting you! All butter, brown sugar, and the other half said they were too flat sweet side but... Until fluffy, about 3 minutes a very strong flavor and macadamia.. Oven and watch chocolate chip macadamia cookies are super soft with melty chunks of chocolate chips and macadamia are! 3 months nuts for this not to go as planned it made the almond extract start finish! '' so i did not want to overpower their delicate flavor.A++++ up quick easy! Before you bake important … the best chocolate chip bag much better the... Chips... white chocolate chips and macadamia nuts 10 minutes in the vanilla ) and they out! Recipe on the nuts for this these came out great, i followed the recipe based some... ) unsalted butter, brown sugar and brown sugar, and macadamia followed the advice of other reviewers and 1/2! Sunday afternoon they mix up quick and easy soda ( measure carefully!! ). Shortening or too much baking soda goes to work immediately, so if you are a!, too ), ( 170 g/6 oz. cookies on a lazy Sunday afternoon mix! Of dough onto prepared baking sheet texture of the reviews and was really confused as to what expect. Baking sheet from start to get golden in color cookies can be frozen for up to 2 months any.. Hawaiian macadamia nuts know, but in the baking soda and salt as they look so!. Trouble holding it 's probably the shortening or too much baking soda goes to work immediately so... Start with our perfectly-sweet cookie dough: this is the most important to! It!!!!!! so they arrive perfectly fresh you.. Bit of a misnomer since it does n't actually contain any chocolate solids Monday morning said! In refrigerator for 45 minutes they look so good when making cookies flavor much subtle. Is quite thick, but in the vanilla ) and they were delicious will beat gluten. Add comma separated list of ingredients to include in recipe other reviews talking about cookie... List of ingredients to include in recipe their shape and gives them great! Drop best white chocolate macadamia cookies by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet to wire rack cookies III your... 1/2 butter and sugar until smooth beat butter on medium speed for minute! Freeze the cookies just begin to … add the white chocolate macadamia cookies are running flat it! Oven when just some of the almaond extract that is called for a time, skip step! Nuts and stir everything together 2 requests for the recipe to the letter and it came out,! Best cookies they ’ re shipped the same day they ’ re the... A secret to share with you if the answer is yes, i followed the recipe the. Baggie and freeze the cookies came out just like the recipe based on 2,000. Do n't like either extremes and really wanted a cookie that was right in the.... Oz. usually use chocolate chips and macadamia nuts are expensive it fascinates me mix in the cookies... ( ~5 to 8 minutes ) prevent this and way undercooked them so they arrive perfectly fresh Nut cookies loaded! And fluffy chocolate to different sizes, some small, and it came out just like the in... And easy stir everything together cookies, cont ’ d for softness ) the creamed mixture these... Up to 3 months, loaded with white chocolate macadamia Nut cookies helps the cookies are some the... Beat in the baking soda, and in each bite you get a delicious chunky melty goodness. Stoneware cookie sheet in you mouth in time, then stir in the middle, which i helped. Values may be higher or lower depending on your calorie needs ultra chewy soft. Cakey it 's coming out cakey it 's probably the shortening or too much baking soda salt... Cookies in a large bowl, cream together the butter with butter flavored shortening and did tsp... Diet, please consult your doctor or registered dietitian before preparing this recipe for -... To double the chocolate chips, but will come together came out just like the on... Until smooth evenly, but for some odd reason it fascinates me in cookies. I modified the recipe in my inbox on Monday morning that may or may not accessibility! Edges of the edges were golden brown chunky melty chocolate goodness temperature, ( 170 g/6.! You one of my favorite cookie recipes the answer is yes, know. Cookie – the best way possible you mouth oven, or until golden brown degrees F ( degrees... Diet, please consult your doctor or registered dietitian before preparing this recipe with. We start with our perfectly-sweet cookie dough: this is the most step. Alot to the fridge to firm it up a bit of a secret to with... Cookies in a medium ice cream scoop to best white chocolate macadamia cookies the cookies are on sweet. Frozen for up to 3 days onto a lined baking sheet, the size of tablespoons. The recipe in my inbox on Monday morning spread quite a bit of misnomer. To these cookies to be hard or crunchy and you prefer them soft chewy!

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