The Ultimate White Chocolate Macadamia Cookies | Sohla El-Waylly | NYT Cooking
Cookie Week continues! Today, Sohla El-Waylly is making her really special White Chocolate Macadamia Nut Cookie recipe. It’s a cookie that, as she explains, really goes for it.
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White Chocolate Macadamia Nut Cookies
One of my favorites: White Chocolate Macadamia Nut Cookies! These are soft and chewy - better than Subway or Costco - totally homemade and FULL of white chocolate and the best nut ever: Macadamia nuts!
Printable Recipe:
INGREDIENTS
1/2 cup (113g) unsalted butter, melted
1/3 cup (66g) granulated sugar
1/2 cup (104g) packed light brown sugar
1 large egg
1 teaspoon (5ml) vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups (186g) all-purpose flour
1 cup white chocolate chips
1 cup coarsely chopped macadamia nuts
INSTRUCTIONS
Note: This dough requires chilling.
Place melted butter in a large mixing bowl. Add granulated and brown sugars and stir until the mixture is smooth. Stir in egg and vanilla extract and until combined.
Mix in baking soda and salt, then slowly mix in flour and mix just until the batter is smooth and comes together. Slowly mix in white chocolate chips and macadamia nuts.
Line a cookie sheet with a silicone baking mat or parchment paper. Scoop 2 tablespoon balls of dough onto the cookie sheet. Spacing doesn’t matter because you will be chilling the dough. Cover with plastic wrap and chill for at least 2 hours.
Preheat oven to 350°F. Line a second cookie sheet with parchment paper or a silicone baking mat.
Remove the chilled cookie dough balls from the refrigerator and space them 2-inches apart on the cookie sheets. Bake (2 tablespoon sized cookies) for 11-15 minutes, or until the edges are a light golden and the tops are no longer glossy. Let cool on the cookie sheets at least 10 minutes before removing.
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MACADAMIA NUT WHITE CHOCOLATE CHIP COOKIES | Easy DIY Recipe
MACADAMIA NUT WHITE CHOCOLATE CHIP COOKIES that are slightly crunchy on the outside with a chewy center. ADDICTIVE!! Recipe below...
MACADAMIA & WHITE CHOCOLATE CHIP COOKIES
(Makes 4 dozen)
Preheat oven to 350 degrees F.
2 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon cornstarch
1/2 teaspoon salt
3/4 cup butter, softened
3/4 cup packed light brown sugar
3/4 cup granulated sugar
1 large egg
1-1/2 teaspoon pure vanilla extract
1 heaping cup white chocolate chips
1/2 - 3/4 cup macadamia nuts, coarsely chopped
1. Whisk together flour, baking soda, cornstarch, and salt. Set aside.
2. In a large bowl beat together butter and sugars for 4-5 minutes. Add egg and vanilla. Beat an additional 1 minute.
3. Stir in flour mixture with butter mixture until well blended.
4. Fold in the white chocolate chips and macadamia nuts.
5. Cover bowl with damp paper towels. Chill in refrigerator for 15 to 20 minutes.
6. Scoop about 1-1/2 tablespoons of cookie dough (per cookie) onto baking sheet leaving 2-inches between cookies.
7. Bake 10-13 minutes or until cookies are golden brown around edges.
8. Cool on baking sheet for 5-10 minutes before removing to cooling rack to cook completely.
TIPS: Store in airtight container for up to 4 days or freeze up to 4 months.
~~~ENJOY your homemade MACADAMIA NUT WHITE CHOCOLATE CHIP COOKIES~~~
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Half-Baked White Chocolate and Macadamia Nut Cookie Recipe | Cupcake Jemma
If, like me, you love to devour a hunk of cookie dough before you get your bake on then these cookies are for you. They have the benefit of being slightly undercooked in the middle so you can get you fix all the way through the life of your cookie!
225g unsalted butter, soft
100g caster sugar
170g light soft brown sugar
1 large free-range egg
1 tsp vanilla extract
235g plain flour, sifted
1/2 tsp baking powder
1/4 tsp bicarbonate of soda
1/2 tsp salt
100g white chocolate chips
50g macadamia nuts
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My CHEWY White Chocolate Macadamia Nut Cookies | Baked Favourites
These White Chocolate Macadamia Nut Cookies are chewy on the inside and crispy on the edges! Packed with white chocolate chunks and macadamia nut, you won't be able to resist having seconds. This is a no fuss recipe and the dough comes together in just one bowl. The best part, these cookies only need to cool for a few minutes before enjoying!
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Ingredients (makes around 12 large cookies)
½ cup (113 g) unsalted butter, at room temperature
½ cup (100 g) white granulated sugar
½ cup (100 g) packed light brown sugar
1 large egg, at room temperature
1 tbsp vanilla extract
1 ¼ cup (185 g) all-purpose flour
1 tbsp cornstarch
½ tsp baking soda
½ tsp salt
1 ½ cup (262 g) white chocolate chunks
1 ¼ cup (120 g) coarsely chopped raw macadamia nuts
Directions
1. Using a spatula or a wooden ladle, cream the butter with the white granulated sugar and brown sugar pressing it against the sides of the bowl to help it combine. Add the egg and mix well till the egg blends in with the butter and sugar. Now add the vanilla and give it a light mix.
2. Sift in the flour with the cornstarch, baking soda and salt. Fold the dry ingredients into the butter egg mixture until well incorporated.
3. Add the chocolate chunks and macadamia nuts and mix till they get well distributed in the dough.
4. Scoop the dough into balls using a medium-sized trigger release ice cream scoop or a tablespoon (scoop about 2 heaping tablespoons and roll it between the palm of your hands and shape it into a ball). Place the dough balls onto a parchment lined baking tray. Flatten them a bit and put some chocolate chunks and macadamia nuts on the top. Chill the scooped cookies in the refrigerator for at least 1 hour. Once chilled, the cookies are ready to bake. If you want, you can now freeze the cookies for baking later.
5. Preheat the oven to 325ºF (162 C). Arrange only 6 chilled scooped cookies onto parchment-lined baking tray (171/4” x 12¼”) leaving a generous amount of space between the cookies. Bake them for 15-18 minutes (I baked my cookies for 15 minutes), until light brown around the edges. Allow the cookies to rest on the baking tray for 5-10 minutes and then transfer them to a cooling rack.
6. If you are baking cookie dough that has been frozen, arrange the frozen cookies on the baking tray and keep them at room temperature for 20 minutes before baking as above.
Enjoy!
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How To Make White Chocolate Chip Macadamia Nut Cookies
A classic cookie with a decadent flair — these White Chocolate Chip Macadamia Nut Cookies are made with browned butter!
↓↓↓↓CLICK FOR MORE↓↓↓↓↓↓
Full Printable Recipe:
Ingredients
1 cup unsalted butter 226g
1 cup brown sugar 200g
2/3 cup white sugar 135g
2 large eggs room temperature preferred
1 ½ teaspoon vanilla extract
2 3/4 cups all-purpose flour 340g
1 Tablespoon cornstarch cornflour in UK
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 cups premium white chocolate chips 170g
1 cup Macadamia nut pieces 110g
sea salt for sprinkling optional
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Instructions
00:00 Introduction
Begin by Browning your Butter:
Preheat oven to 375F (190C) and line cookie sheets with parchment paper. Set aside.
00:27 Place butter in a medium-sized saucepan over medium-low heat.
01:10 Once butter has melted, increase heat to just above medium heat. Stir the butter and scrape the sides and bottom of the pan frequently with a wooden spoon or heatproof spatula - the butter will begin to bubble and pop. Once the bubbling/popping slows, the butter will begin to turn brown (see image). Once it begins to brown, remove from heat and pour into a large heat-proof bowl.
03:05 Allow butter to cool to room temperature before proceeding with the recipe.
Cookie Dough
03:33 In a separate, medium-sized bowl, whisk together flour, cornstarch, baking powder, baking soda and salt.
04:00 Add sugars into cooled browned butter and stir well.
04:44 Add eggs and vanilla extract and stir until well-combined.
05:00 Gradually add flour mixture to butter mixture, stirring until ingredients are nearly completely combined.
05:26 Add white chocolate chips and macadamia nut pieces and stir until ingredients are well-incorporated.
05:44 Cover bowl with plastic wrap and chill cookie dough in the refrigerator for at least 30 minutes before proceeding.
05:56 15 minutes before you are ready to bake cookies, preheat oven to 375F (190C) and line cookie sheets with parchment paper. Once oven is preheated and cookie dough has chilled, drop dough by heaping, rounded 1 1/2-Tbsp-sized scoops onto prepared cookie sheets, placing at least 2 apart.
06:29 Bake on 375F (190C) for 9-11 minutes or until edges are just beginning to turn golden brown (cookies should still be quite soft when you remove them from the oven, and may even appear slightly underbaked in center).
Sprinkle lightly with sea salt.
06:37 Allow cookies to cool completely on baking sheet.
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